Garlic Butter Jacket Potatoes (Printable Recipe)
Crispy jacket potatoes stuffed with garlic butter and cheese. Perfect for cozy winter dinners.
# Ingredients You'll Need:
→ Garlic Confit
01 -
4 garlic bulbs
02 -
1 cup olive oil
→ Jacket Potatoes
03 -
4 large potatoes (300g / 10oz each), Sebago, russet or King Edward
04 -
2 tablespoons olive oil
05 -
100g Westgold salted butter (7 tablespoons)
06 -
30 garlic confit cloves
07 -
1/2 cup heavy cream
08 -
1 cup grated mozzarella
09 -
1/4 cup grated parmesan
10 -
Flaky sea salt, to taste
11 -
Chives, finely sliced, for serving
12 -
Sour cream, for serving
# Steps to Follow:
01 -
Preheat oven to 250°F (120°C). Peel garlic by soaking cloves in boiling water for 5 minutes, then drain and remove skins. Submerge peeled cloves in olive oil in an ovenproof dish and bake for 1 to 2 hours until golden brown. Separate garlic and oil, set aside.
02 -
Preheat oven to 430°F (220°C). Scrub potatoes clean, pierce each 6 times with a fork, rub skins with olive oil, sprinkle with sea salt, and bake on a tray for 65–70 minutes until crispy and tender.
03 -
Lower oven to 400°F (200°C). Cool potatoes slightly. Slice tops lengthwise, scoop flesh into a bowl, leaving a thick layer in shells. Add butter, garlic confit, and cream. Mash together, then mix in most of the mozzarella. Season with salt and pepper.
04 -
Stuff the potato shells with the mixture. Top with remaining mozzarella and parmesan. Return to oven and bake for 25 minutes until golden and melted.
05 -
Serve hot topped with fresh chives and a generous spoonful of sour cream.
# Extra Tips:
01 -
Garlic confit can be prepared ahead and its infused oil reused for cooking.
02 -
Use starchy potatoes like Sebago or russet for fluffy interiors and crisp skins.