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
Scale
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
