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. Not bad for a satiating flavor-packed spud! The addition of fennel makes these stuffed potatoes sweet and delish! If you are not fond of the licorice-like flavor of fennel, you can substitute celery for the fennel, dill for the fennel fronds, and then add a bit of dried thyme to compensate for the milder flavor. The Swiss cheese makes it heartier and even more flavorful, and it’s hard to believe this entire meal is just over 200 calories. This recipe is from The Veggie Cure by the Nutrition Twins.
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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