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Recipe Category: Potato
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Ingredients
Makes 4 servings
- 4 large baking potatoes, unpeeled
- 2 tablespoons olive oil, plus more to drizzle on top
- 1 small yellow onion, chopped
- 1 medium fennel bulb, minced
- 4 green onions, minced
- 1/2 cup frozen baby peas
- 1 teaspoon minced fresh tarragon or 1/2 teaspoon dried
- salt and freshly ground black pepper
- 2 tablespoons minced fresh parsley Unsweetened soy milk, as needed
Method
- Preheat the oven to 425°F
- Pierce the potatoes with a fork and bake until soft, about 1 hour
- When cool enough to handle, cut the potatoes in half lengthwise and, leaving the shells intact, scoop out the flesh and transfer to a large bowl
- Mash well and set aside
- Reduce the oven temperature to 375°F
- Lightly oil a 9 x 13-inch baking pan
- In a large skillet, heat the oil over medium heat
- Add the onion and fennel
- Cover and cook until tender, stirring occasionally, about 10 minutes
- Stir in the green onions, peas, tarragon and salt and pepper to taste
- Cook for 2 minutes to blend the flavors
- Add the fennel mixture to the mashed potatoes and add the parsley; mix well to combine
- Taste, adjusting seasonings if necessary
- If the filling seems too dry, add a little soy milk to moisten
- Fill the potato shells evenly with the filling and arrange in the prepared baking pan
- Drizzle each potato with a little olive oil
- Bake until the tops brown lightly and potatoes are heated through, about 15 minutes
- Serve immediately
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