Potatoes Stuffed with Fennel Peas Recipe

Potatoes Stuffed With Fennel Peas Recipe

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

1. Preheat the oven to 425°F
2. Pierce the potatoes with a fork and bake until soft, about 1 hour
3. 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
4. Mash well and set aside
5. Reduce the oven temperature to 375°F
6. Lightly oil a 9 x 13-inch baking pan
7. In a large skillet, heat the oil over medium heat
8. Add the onion and fennel
9. Cover and cook until tender, stirring occasionally, about 10 minutes
10. Stir in the green onions, peas, tarragon and salt and pepper to taste
11. Cook for 2 minutes to blend the flavors
12. Add the fennel mixture to the mashed potatoes and add the parsley; mix well to combine
13. Taste, adjusting seasonings if necessary
14. If the filling seems too dry, add a little soy milk to moisten
15. Fill the potato shells evenly with the filling and arrange in the prepared baking pan
16. Drizzle each potato with a little olive oil
17. Bake until the tops brown lightly and potatoes are heated through, about 15 minutes
18. Serve immediately

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