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1
Preheat the oven to 425.
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2
Bake the potatoes directly on the upper rack of the oven for 40 minutes, or until tender.
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3
Meanwhile, spread the fennel wedges in a shallow glass baking dish and drizzle with the wine and olive oil.
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4
Season with salt and pepper.
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5
Cover the dish with foil and bake in the bottom third of the oven for 40 minutes, or until the fennel is tender and golden brown on the bottom.
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6
Let cool slightly, then chop enough of the roasted fennel to measure 3/4 cup.
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7
Cut one-quarter of the cheese into 8 slices.
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8
Cut the remaining cheese into small dice and transfer to a medium glass bowl.
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9
Add the milk and cook in a microwave at high power for 1 minute, or until the milk is very hot and the cheese is softened.
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10
Halve the warm baked potatoes lengthwise.
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11
With a spoon and working over a bowl, scoop out the potatoes to within 1/4 inch of the skins.
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12
Using a masher or a large fork, coarsely mash the potatoes with the butter.
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13
Pour in the hot milk, stopping before you reach the cheese at the bottom of the bowl.
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14
Add the garlic and mash the potatoes until smooth and fluffy.
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15
Stir in the softened cheese and the chopped roasted fennel.
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16
Season with salt and pepper.
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17
Spoon the stuffing into the potato skins and transfer to a baking sheet.
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18
Top each potato half with a slice of the remaining cheese.
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19
Bake the potatoes in the upper third of the oven for 12 minutes, or until they are hot throughout and the cheese is melted.
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20
Sprinkle the chopped fennel fronds over the potatoes and serve with the roasted fennel wedges.
