Garlic Stuffed Jacket Potatoes are the ultimate comfort food—crispy-skinned russet potatoes bursting with a creamy, cheesy, garlicky filling that’s every bit as irresistible as it sounds. Each bite is a glorious contrast between the golden, crackling exterior and the meltingly soft, flavor-packed center, with just enough fresh herbs to brighten the whole experience. Whether you’re making these as a hearty side or the star of your meal, Garlic Stuffed Jacket Potatoes are the kind of dish that turns an ordinary night into something special, and they’re sure to win over anyone who loves classic baked potatoes with an indulgent twist.

Ingredients You’ll Need
The magic of Garlic Stuffed Jacket Potatoes lies in their simplicity—just a handful of humble ingredients transforms into something truly spectacular. Each item on this list plays an important role, whether it’s for adding creaminess, bold flavor, or that signature crispy skin.
- Russet potatoes (4 large): Their fluffy insides and sturdy skins make them perfect for stuffing and baking to crispy perfection.
- Olive oil (4 tablespoons, divided): Adds richness and helps the potato skins turn irresistibly golden and crisp.
- Garlic (6 cloves, minced): The star of the show—sautéed for sweetness and depth, infusing every bite with mellow, savory flavor.
- Sour cream (1/2 cup): Brings creamy tang and keeps the filling luscious and smooth.
- Whole milk (1/4 cup): Loosens the filling just enough for a perfectly scoopable, velvety texture.
- Shredded cheddar cheese (1/2 cup, plus extra for topping): Delivers gooey, cheesy goodness and a golden top.
- Unsalted butter (2 tablespoons): Adds richness and a touch of decadence to the mashed potato filling.
- Fresh parsley or chives (1/4 cup, chopped): Sprinkled on top for a burst of color and freshness that lifts the whole dish.
- Salt and pepper to taste: Essential for bringing all the flavors together and balancing the richness.
How to Make Garlic Stuffed Jacket Potatoes
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Give your russet potatoes a good scrub and prick them all over with a fork—this helps steam escape so they bake evenly without splitting. Rub each potato with about a tablespoon of olive oil and a generous sprinkle of salt, then place them directly on the oven rack. Let them bake for 50 to 60 minutes, until the skins are crisp and a knife glides easily through the center. This step is key for achieving that signature jacket potato crunch!
Step 2: Sauté the Garlic
While those potatoes are getting perfectly crisp, heat the remaining tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and sauté for just 1 to 2 minutes. You’re looking for a fragrant, lightly golden garlic—not browned or bitter. This quick saute tames the raw sharpness and unlocks a mellow, aromatic flavor that will infuse the filling with garlicky goodness.
Step 3: Scoop and Mash
Once your potatoes are cool enough to handle, carefully slice off the top third of each potato lengthwise. Gently scoop out the fluffy insides into a mixing bowl, taking care to leave enough potato attached to the skin so the jackets hold their shape. To the bowl, add the sour cream, milk, cheddar, butter, sautéed garlic, salt, and pepper. Mash everything together until you have a creamy, dreamy filling speckled with golden bits of garlic and cheese.
Step 4: Stuff and Top
Spoon the garlicky potato mixture back into the shells, mounding it high for that classic stuffed look. Sprinkle each with a little extra cheddar cheese for a bubbly, golden finish. If you like your skins extra crisp, pop the empty shells back into the oven for five minutes before refilling—this little trick makes all the difference!
Step 5: Bake Again
Return your stuffed potatoes to the oven and bake for another 10 to 15 minutes. The cheese will melt and bubble, the tops will turn gorgeously golden, and the filling will be steaming hot and ready to serve. The aroma at this stage is absolutely irresistible!
Step 6: Garnish and Serve
Finish your Garlic Stuffed Jacket Potatoes with a generous shower of fresh parsley or chives. This final touch adds freshness, color, and a hint of herby brightness that brings the whole dish together. Serve immediately and watch them disappear!
How to Serve Garlic Stuffed Jacket Potatoes

Garnishes
A flourish of fresh parsley or chives is classic, adding a pop of green and a subtle herbal note to the rich, cheesy filling. For an extra layer of flavor, you might also sprinkle on a touch of smoked paprika, a twist of black pepper, or even a few crispy bacon bits if you’re not keeping things vegetarian. The garnish is your chance to play!
Side Dishes
Garlic Stuffed Jacket Potatoes pair beautifully with everything from a crisp green salad to roasted vegetables or a hearty bowl of soup. They’re also a fantastic side for grilled or roasted meats, but honestly, they’re so satisfying you might just want to make them the centerpiece with a side of steamed broccoli or sautéed greens.
Creative Ways to Present
For a dinner party, try serving your Garlic Stuffed Jacket Potatoes on a rustic wooden board, topped with a rainbow of fresh herbs and colorful microgreens. If you’re making these for game day or a casual gathering, slice them into halves or quarters for easy sharing and set out a toppings bar with sour cream, salsa, or hot sauce. There’s no wrong way to show them off!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Garlic Stuffed Jacket Potatoes (rare, but it does happen!), let them cool to room temperature, then store in an airtight container in the fridge. They’ll keep well for up to 3 days and reheat beautifully for a quick lunch or snack.
Freezing
You can freeze Garlic Stuffed Jacket Potatoes before the final bake—just wrap each stuffed potato tightly in foil and place them in a freezer bag. They’ll keep for up to 2 months. When you’re ready to enjoy, bake from frozen at 375°F (190°C) until hot and bubbly, adding a fresh sprinkle of cheese just before serving.
Reheating
To reheat, place your leftovers on a baking sheet in a 350°F (175°C) oven for about 15–20 minutes, or until heated through and the cheese is melty again. The oven helps preserve the crispness of the skins, but a quick zap in the microwave will do in a pinch if you’re short on time.
FAQs
Can I use a different type Side Dish
Russet potatoes are best for Garlic Stuffed Jacket Potatoes because of their fluffy texture and sturdy skins, but you can experiment with Yukon Golds or even sweet potatoes for a twist, just keep in mind the texture and flavor will change slightly.
What can I substitute for sour cream?
Greek yogurt is a fantastic alternative to sour cream, offering a similar tangy creaminess with a bit less fat. You could also try crème fraîche or even a splash of heavy cream if that’s what you have on hand.
Can I add other mix-ins to the filling?
Absolutely! Feel free to get creative—bacon bits, caramelized onions, sautéed mushrooms, or even a handful of spinach wilted into the filling would all be delicious. The recipe is endlessly adaptable to your tastes.
How do I make the skins extra crispy?
For the crispiest skins, bake the potatoes directly on the oven rack and rub them with plenty of olive oil and salt. If you want to go the extra mile, bake the scooped-out shells for 5 minutes before refilling, as suggested in the notes.
Are Garlic Stuffed Jacket Potatoes vegetarian?
Yes, this recipe is totally vegetarian as written! Just be sure any additional toppings (like bacon) fit your dietary needs, and you can substitute plant-based butter and cheese for a vegan version if desired.
Final Thoughts
There’s just something magical about Garlic Stuffed Jacket Potatoes—crisp on the outside, creamy and packed with flavor inside, and always a crowd-pleaser. Whether you’re serving them as a cozy family side or letting them shine on their own, I hope you’ll make them part of your regular kitchen repertoire. Give them a try and see how quickly they become everyone’s favorite!
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Garlic Stuffed Jacket Potatoes Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These garlic stuffed jacket potatoes are a comforting and delicious side dish featuring crispy potato skins filled with a creamy, cheesy garlic potato mixture. Perfect as a hearty accompaniment or a satisfying vegetarian main, they combine roasted russet potatoes with savory garlic, sharp cheddar, and fresh herbs for a flavorful treat.
Ingredients
Potatoes
- 4 large russet potatoes
Filling
- 4 tablespoons olive oil (divided)
- 6 cloves garlic, minced
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/2 cup shredded cheddar cheese, plus extra for topping
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley or chives
- Salt and pepper to taste
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly and prick them all over with a fork to allow steam to escape.
- Season and Bake Potatoes: Rub each potato with about 1 tablespoon of olive oil, then sprinkle generously with salt. Place the potatoes directly on the oven rack and bake for 50–60 minutes until the skins are crisp and a knife easily pierces the center.
- Sauté Garlic: While the potatoes bake, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic, cooking for 1–2 minutes until fragrant and lightly golden, then set aside.
- Scoop Potato Flesh: Once the potatoes are cool enough to handle, slice off the top third lengthwise. Carefully scoop out the fluffy insides into a mixing bowl, leaving the skin intact to maintain the potato shell.
- Mash Filling Ingredients: To the potato flesh, add sour cream, whole milk, shredded cheddar cheese, unsalted butter, sautéed garlic, salt, and pepper. Mash together until creamy and well blended.
- Stuff Potatoes: Spoon the creamy mixture back into the potato shells, mounding slightly above the rims. Sprinkle extra shredded cheddar cheese on top for a golden crust.
- Bake Again: Return the stuffed potatoes to the oven and bake for another 10–15 minutes, until they are heated through and the cheese on top has melted and turned golden brown.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley or chives, and serve warm as a flavorful side dish or vegetarian main.
Notes
- For extra crisp skins, bake the scooped-out potato shells alone for 5 minutes before refilling them.
- Enhance the flavor by mixing in crispy bacon bits or caramelized onions into the filling.
- Use Greek yogurt instead of sour cream for a lighter, tangier version of the filling.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British-American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 420
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg