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These garlic butter jacket potatoes are everything comforting and warm you crave on a cold evening. The skins get perfectly crisp while the inside is luxuriously soft and infused with garlic confit and rich butter. They are hearty enough for dinner and flexible enough to suit any topping preference.
I started making these during Melbourne’s cold snaps and now they are my go to comfort food. Everyone requests them when they visit.
Ingredients
- Garlic bulbs provide a mellow sweet depth when slow roasted use firm bulbs with tight skins
- Olive oil infuses the garlic while roasting and prevents burning choose extra virgin for best flavor
- Large starchy potatoes such as Sebago or russet ensure crispy skins and fluffy interiors pick similar sized ones for even cooking
- Westgold salted butter adds rich creamy flavor with a golden hue from grass fed dairy
- Garlic confit cloves bring bold sweet richness spread throughout the filling
- Heavy cream adds silkiness to the mashed filling choose full fat for best texture
- Mozzarella melts beautifully and adds gooeyness grate fresh for optimal melt
- Parmesan adds sharp nutty depth and helps brown the top nicely
- Flaky sea salt enhances every layer of flavor crush lightly before applying
- Chives add fresh color and a mild onion bite finely slice just before serving
- Sour cream gives a cool tangy contrast to the hot filling use full fat for creaminess
Step-by-Step Instructions
- Make the Garlic Confit
- Preheat oven to 250°F or 120°C. Soak peeled garlic cloves in boiling water for five minutes to loosen skins then peel and place in an ovenproof dish. Submerge fully in olive oil and bake for one to two hours until softened and golden. Separate garlic from oil and reserve both
- Bake the Potatoes
- Preheat oven to 430°F or 220°C. Scrub potatoes thoroughly then pierce each about six times with a fork. Rub with olive oil sprinkle generously with flaky salt and place directly on a tray. Bake for sixty five to seventy minutes until deeply golden and fork tender
- Prep the Filling
- Lower oven to 400°F or 200°C. Cool potatoes briefly to handle then cut the top lengthwise and scoop out the flesh while keeping the skin intact. In a large bowl mash the scooped flesh with butter garlic confit and cream until lumpy and blended. Mix in most of the mozzarella and season with salt and pepper
- Stuff and Bake Again
- Fill the potato shells generously with the mash and top with remaining mozzarella and all the parmesan. Bake for twenty five minutes until tops are golden and cheese is melted
- Garnish and Serve
- Top each hot potato with fresh chives and a large spoonful of sour cream. Serve immediately with desired extras
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Garlic confit is my absolute favorite part it adds such softness and depth. I always make extra and use the leftover oil for cooking eggs or to drizzle on toast.
Storage Tips
Store leftover stuffed potatoes in the fridge for up to three days. Reheat in a hot oven for best texture. Avoid microwaving as it makes the skin rubbery
Ingredient Substitutions
If you do not have Westgold butter use any high quality salted butter. For a dairy free option swap in olive oil and coconut cream. You can also use cheddar instead of mozzarella for a sharper flavor
Serving Suggestions
Serve with a crisp green salad or roasted vegetables. These also pair well with grilled meats or as a side to soup. Add crispy bacon or smoked salmon for extra indulgence
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Cultural Notes
Jacket potatoes are a classic winter comfort dish across many cultures especially in the UK and Australia. The addition of garlic confit brings a French technique into a rustic favorite
Frequently Asked Questions About Recipes
- → How do I know when the potatoes are done baking?
The potatoes are ready when their skins are crisp and you can easily pierce through the center with a skewer or knife.
- → Can I make garlic confit in advance?
Yes, garlic confit can be made ahead and stored in a sterilized jar at room temperature for several days.
- → What type of potatoes are best for this dish?
Sebago, russet, or King Edward potatoes work well due to their starchy, fluffy texture when baked.
- → Can I use a different cheese instead of mozzarella?
Yes, cheddar or gruyère are excellent alternatives that still melt well and add strong flavor.
- → Is it necessary to scoop out the potato flesh?
Yes, scooping allows you to mix the insides with the garlic butter mixture and then refill for a creamy bite.