Any kind of stuffed potato is bound to be a hit with me, and the "Potatoes Stuffed With Fennel & Peas" (page 342) didn't disappoint. Sautéed onion and fennel, green peas, green onions, and spices are added to previously baked and mashed potatoes. All this is scooped back into the potato skin shells and baked for a while longer to heat everything through. The recipe calls for sautéing the onion and fennel in olive oil, but I just used a little water instead. It also calls for drizzling more oil on top of the potatoes before the final bake, but I skipped that altogether, and sprinkled a little paprika on them for color.