Stuffed Potatoes with Fennel

Author: admin
The licorice flavor of the fennel gives this recipe a unique taste!
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Prep Time 20 mins
Cook Time 1 hr 27 mins
Total Time 1 hr 47 mins
Course Main Course, Side Dishes
Cuisine American
Servings 4 people


  • 1 small Yellow Onion
  • 4 Green Onions minced
  • 1/4 cup Frozen Baby Peas
  • 2 tbsp Fresh Parsley minced
  • 1 tsp Fresh Tarragon minced
  • 1 medium Fennel minced
  • 1 tsp Olive Oil
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • Soy Milk


  • Preheat oven 425°F
  • Poke hole in the potatoes with a fork
  • Bake potatoes for 1 hour until soft
  • After potatoes cool down, cut lengthwise scoop out the inside of the potato and place in a large bowl and mash well and set aside
  • Reduce oven temp to 375°F
  • Lightly oil 9x13inch pan
  • Using a large skillet heat the oil on medium heat
  • Add in the yellow onion, and the fennel cover and cook for about 10 minutes
  • Stir in the green onions, tarragon, and peas cook for 2 minutes
  • Add the mixture with fennel to the mashed potatoes and add the parsley, mix well
  • Add a little soy milk if the mixture is too dry
  • Add the mixture to the potato shells drizzle a little oil on top
  • Bake until lightly brown or about 15 minutes and serve

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