Appetizer Side Dish

Fennel Stuffed Potatoes

  • Ready Time: 75min
    No Reviews
  • Prep Time: 10min
    Cook Time: 65min
  • Potato Type: White
    Cuisine: American
  • Serves: 4
    Prep Method: BakedPan FriedMicrowave
Share on Print


Recipe by: The Nutrition Twins

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.


  • 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

Prep Time: 10min | Cook Time: 65min

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.


Vitamin C36%


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to

OK Cancel