Sunday, March 20, 2011

Baked Potatoes With Fennel and Peas

4 large baking potatoes
2 tbsp olive oil
1 small yellow onion, chopped
1 medium fennel bulb, minced
4 green onions, minced
1/2 cup frozen baby peas
1 tsp fresh tarragon, minced
Salt and freshly ground black pepper
2 tbsp minced fresh parsley
Almond milk as needed

Preheat oven to 425 degrees. Pierce the potatoes with a fork and bake until soft, about one 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 bowl. Mash well and set aside. reduce the oven temperature to 375 degrees. Lightly oil a 9 X 13 inch baking pan.
In a 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 flavours.
Add the fennel mixture to the mashed potatoes and add the parsley; mix well to combine. If the filling seems to dry, add almond milk to moisten.
Fill the potato shells evenly with the filling and arrange in the prepared pan. Drizzle each potato with a little olive oil. Bake until the tops brown and potatoes are heated through, about 15 minutes.
Serve with watercress sauce!!!

1 comment:

  1. I've always been a BIG fan of twice baked potatoes... and have never tried it "vegan." Love the idea of adding tarragon, fennel and peas also.