Jacket Potatoes Filled with Garlic and Herbs
Transform your baked potato game with this mouthwatering recipe for Jacket Potatoes Filled with Garlic and Herbs! Featuring crispy, golden skins and a rich, creamy filling, these hearty spuds are the ultimate comfort food. The fluffy potato interior is mixed with tangy cream cheese, buttery mashed potato, savory sautéed garlic, and a vibrant medley of fresh parsley and chives, creating a flavor-packed stuffing you won't be able to resist. Optional melted cheese on top adds a decadent finishing touch, making these stuffed potatoes perfect for weeknight dinners or as a show-stopping side dish. Easy to customize and ready in just over an hour, this recipe is a must-try for garlic and herb lovers. Serve piping hot, garnished with fresh herbs, and watch them disappear!
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Recipe Information
Ingredients
- 4 pieces large baking potatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 100 grams cream cheese
- 3 pieces garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 50 grams grated cheese (optional, for topping)
Instructions
Preheat your oven to 200°C (390°F).
Wash the baking potatoes thoroughly and pat them dry with a clean kitchen towel.
Using a fork, pierce the potatoes several times to allow steam to escape during baking.
Rub the potatoes lightly with 1 tablespoon of olive oil and sprinkle with a pinch of salt to help create a crispy skin.
Place the potatoes directly on the oven rack or a baking tray and bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.
While the potatoes are baking, prepare the garlic and herb filling. In a small pan over low heat, warm the remaining 1 tablespoon of olive oil and sauté the minced garlic for 1-2 minutes until fragrant but not burned. Remove from heat and set aside.
In a mixing bowl, combine the butter, cream cheese, sautéed garlic, parsley, chives, salt, and black pepper. Mix well until smooth and creamy.
Once the potatoes are finished baking, remove them from the oven and let them cool slightly (about 5 minutes).
Carefully slice each potato lengthwise, being cautious not to cut all the way through. Gently press the sides of the potato to open it up and create space for the filling.
Scoop out a portion of the potato flesh from each half, leaving a thin layer near the skin to maintain structure. Add the scooped-out flesh to the herb and garlic mixture and mix together thoroughly.
Spoon the filling back into the potatoes, mounding it slightly. If using grated cheese, sprinkle it evenly on top of each filled potato.
Return the filled potatoes to the oven and bake for an additional 10 minutes, or until the cheese (if used) is melted and golden.
Serve the jacket potatoes hot, garnished with extra chopped herbs if desired. Enjoy!
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3229 mg | 140% | |
| Total Carbohydrate | 263.7 g | 96% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 16.8 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 622 mg | 48% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 6702 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
