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Fennel Stuffed Potatoes

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Print Recipe
Potato Type: White
Cuisine: American
Prep Method: BakedPan FriedMicrowave

Dish

AppetizerSide Dish

Prep Time

10 Mins

Cook Time

65 Mins

Serving

Serves 4

Description

When’s the last time you had a stuffed anything and felt bloat-free? Enter Fennel Stuffed Potatoes! The combination of the purifying fennel with the potassium-rich potatoes helps to restore fluid balance and will leave you feeling energetic and puff-free.

Ingredients

  • 2 large baking potatoes, about 11⁄2 lbs total
  • 1 tablespoon olive oil, plus additional for brushing potatoes
  • 1 1⁄2 cups fennel in 1⁄2-inch dice
  • 1⁄2 cup chopped onion
  • 1 clove garlic, minced
  • 1⁄2 cup zucchini in 1⁄4-inch dice
  • 2 tablespoons chopped pignoli (pine nuts)
  • 1 tablespoon chopped fresh basil
  • 1⁄4 cup low-sodium vegetable broth or milk
  • 2 teaspoons chopped fennel fronds
  • 1⁄4 teaspoon ground black pepper
  • 1⁄3 cup shredded low-fat Swiss cheese
  • Salt to taste

Preparation

1. Thoroughly scrub the potatoes and pierce skin in several places with a fork. Bake or microwave until softened (about 40 minutes in a 350°F oven or 8 to 10 minutes in the microwave, turning occasionally). Let cool.

2. While the potato is cooking, in a medium skillet heat the oil on medium-high. Add the fennel, onion, and garlic and cook, stirring, until softened, about 2 minutes. Add the zucchini and cook, stirring, 1 minute longer. Stir in the chopped pignoli and basil. Remove from heat; set aside.

3. When the potatoes are cool, cut in half lengthwise. Scoop out the potato, leaving 1⁄4 inch of flesh in the potato skin. Brush the insides of the potato shells lightly with olive oil and season with salt, if desired; set aside.

4. Measure 1 cup of the scooped potato and place in a medium bowl. Add the broth, fennel fronds, and pepper. Mash until relatively smooth. Stir in the reserved vegetables and all but 2 tablespoons of the cheese. Season with salt, if desired. Spoon the filling mixture into the 4 prepared potato shells. Heat in the oven (350°F for 20 minutes) or microwave (4 minutes on high) until warmed through.

5. Remove from oven and sprinkle tops of potatoes with remaining cheese.

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Nutrition Facts Per Serving

Calories

217

Fat

7g

Sodium

56mg

Cholesterol

2g

Vitamin C

36mg

Carbohydrates

34g

Fiber

5g

Protein

7g

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