Let’s talk about the classic comfort food that never disappoints: Jacket Potatoes. There’s something incredibly satisfying about a perfectly baked potato with its crisp, golden skin and soft, fluffy insides. But today, we’re taking it up a notch by stuffing those potatoes with a creamy, garlic-infused filling that’s so irresistible, you might want to make extra for leftovers (trust me, they’re that good).
Garlic stuffed jacket potatoes are the ultimate in easy yet indulgent meals. Whether you’re serving them as a side for a steak dinner, making them the star of a meatless Monday, or treating yourself to a simple, flavorful weeknight meal, these potatoes hit all the right notes. The creamy garlic mixture inside combines with the baked potato to make a side dish or a light dinner that’s rich in flavor, but still light enough to leave you wanting more (without feeling overstuffed).
I first stumbled upon this idea when I had a bunch of leftover garlic butter, and I thought, “Why not stuff it inside a baked potato?” The result was a total game-changer. Now, I make these potatoes at least once a week when I need something comforting, filling, and absolutely delicious. The best part is that you can customize the stuffing—add cheese, herbs, or even crispy bacon if you like—but the base of garlic butter and cream cheese is all you really need to get that rich, savory flavor that will have everyone coming back for seconds.
Why You’ll Love This Recipe
- Simple and quick: With just a handful of ingredients, you can make this comfort food classic. It’s easy to prep, and the oven does most of the work.
- Creamy and garlicky: The filling is a dreamy mix of cream cheese, garlic butter, and seasonings. It’s rich, but not too heavy.
- Perfect for meal prep: You can make the stuffing in advance and refrigerate it, so you can quickly assemble these potatoes whenever you’re ready to eat.
- Customizable: Add in your favorite extras like shredded cheese, chives, or crispy bacon bits to make them your own.
- Great as a side or main: Whether you’re serving them with a roast, salad, or just by themselves, these stuffed jacket potatoes are a great choice.
- Kid-friendly: With a creamy filling and a soft potato, these are perfect for little ones, and they’re easy to adjust to their taste (hold the spices if needed).
- Leftover-friendly: If you have any leftover stuffing, it’s perfect as a dip or spread for crackers!
Ingredients You’ll Need
To make these garlic stuffed jacket potatoes, you don’t need any fancy ingredients—just a few basics that come together beautifully. Here’s what you’ll need:
- Large russet potatoes – These are the perfect type of potato for baking because they have a thick skin and fluffy interior. Aim for uniform-sized potatoes so they cook evenly.
- Butter – You’ll need some unsalted butter for the garlic butter mixture. Don’t skip this; it adds richness and flavor.
- Cream cheese – This is the secret to making the garlic filling creamy and smooth. Make sure it’s softened for easy mixing.
- Garlic cloves – Fresh garlic is key to getting that bold, garlicky flavor. I recommend 3-4 cloves, but you can add more or less based on your love for garlic.
- Sour cream – Adds a slight tanginess to balance the richness of the cream cheese and butter.
- Chives or green onions – Fresh herbs add a pop of color and a nice oniony bite to the filling.
- Cheese (optional) – Shredded cheddar or mozzarella work well in the stuffing. You can also sprinkle more on top before baking if you like it cheesy.
- Salt and pepper – To season the filling and potatoes. You want everything to be well-seasoned so the flavors really shine.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Making garlic stuffed jacket potatoes is a straightforward process, but there are a few tips and tricks that will help you achieve the most perfect, creamy, and flavorful potatoes. Here’s how you do it:
Step 1: Bake the potatoes
Start by preheating your oven to 400°F (200°C). Wash and scrub the russet potatoes to remove any dirt. Poke a few holes in each potato with a fork so they don’t explode in the oven (seriously, it happens). Rub the potatoes with a little olive oil and sprinkle them with salt. This gives the skin a nice, crispy texture.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45–60 minutes, depending on the size of the potatoes. You’ll know they’re done when the skin is crispy and the inside is soft when you squeeze the potato. You can also test by inserting a fork or knife—it should go through easily.
Step 2: Make the garlic butter filling
While the potatoes are baking, it’s time to prep the creamy garlic filling. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, just until the garlic is fragrant and softened. Be careful not to burn it! Once it’s done, set it aside to cool for a few minutes.
In a medium bowl, combine the softened cream cheese, the remaining 2 tablespoons of butter, and the sautéed garlic. Add the sour cream and stir everything together until it’s smooth and creamy. Season with salt and pepper to taste. If you like a little more garlic, feel free to add an extra clove or two.
Step 3: Scoop and stuff the potatoes
Once the potatoes are baked and cool enough to handle, slice each one in half lengthwise. Using a spoon or a melon baller, carefully scoop out the flesh, leaving about a 1/4-inch border around the skin so that the potato holds its shape. Make sure not to tear the skin.
Place the scooped-out potato flesh into a bowl and mash it with a fork or potato masher until it’s smooth. Add the creamy garlic filling and mix well until everything is evenly combined. If you want to add cheese, stir it in now.
Step 4: Refill and bake
Spoon the garlic mashed potato mixture back into the potato skins. You can overfill them a bit for that “stuffed” look. If you’re adding more cheese on top, sprinkle it now.
Place the stuffed potatoes on a baking sheet and return them to the oven for another 10–15 minutes, or until the tops are golden and slightly crispy. If you like, you can pop them under the broiler for 2–3 minutes at the end to get the cheese bubbly and browned.
Step 5: Garnish and serve
Once the potatoes are out of the oven, sprinkle them with fresh chives or green onions. Serve them hot, and enjoy the savory, garlicky goodness!
Helpful Tips
- How to prep ahead: You can make the filling a day in advance and refrigerate it. When you’re ready to serve, just bake the potatoes and stuff them with the prepared filling. This cuts down on cooking time during the week.
- Freezing: If you’ve made extra stuffed potatoes, they freeze surprisingly well! Wrap them tightly in foil or plastic wrap and freeze for up to a month. When you’re ready to eat, bake from frozen at 375°F (190°C) for about 45 minutes or until heated through.
- More flavor additions: Want to add a little extra richness? Try mixing in some grated Parmesan cheese or crumbled crispy bacon into the filling. You can even add sautéed mushrooms or spinach for extra veggies.
- Make it a meal: These garlic stuffed jacket potatoes are hearty enough to be a main dish when served with a side salad or some grilled vegetables. You can also serve them as a side with steak, chicken, or a veggie burger.
Frequently Asked Questions (FAQs)
Can I use other types of potatoes?
You can, but russet potatoes work best because of their fluffy texture. If you use smaller potatoes like Yukon Gold, the skins may be a bit thinner, so keep an eye on them while baking.
Can I make this dairy-free?
Yes! You can use dairy-free butter and cream cheese alternatives. Coconut cream or cashew cream can work as a substitute for sour cream as well.
How can I make this recipe spicy?
Add a little bit of cayenne pepper, chili flakes, or diced jalapeños to the garlic filling for a spicy kick. You can also top the potatoes with hot sauce for extra heat.
What if I don’t have cream cheese?
You can substitute with ricotta cheese for a slightly lighter filling or use Greek yogurt for a tangy twist. The texture won’t be exactly the same, but the result will still be delicious.
Can I make this with sweet potatoes?
Absolutely! Sweet potatoes are a great alternative and bring their own unique flavor. Just be mindful of the baking time, as sweet potatoes tend to cook a little faster than russets.
These Garlic Stuffed Jacket Potatoes have quickly become one of my favorite go-to recipes, and I think they’ll be a hit with you too. Whether you’re looking for a side dish or something hearty to enjoy on its own, this recipe hits all the right notes. The creamy, garlicky filling is totally addictive, and the crispy potato skin just takes it over the top.
Garlic Stuffed Jacket Potatoes
Ingredients
- 4 large baking potatoes such as Russet or Maris Piper
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- ½ cup 120ml sour cream
- ½ cup 120ml grated cheddar cheese
- 4 cloves garlic minced
- 2 tablespoons unsalted butter melted
- 2 tablespoons fresh chives chopped
- ¼ cup 60ml milk
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Potatoes:
- Scrub the potatoes clean and pat them dry. Prick each potato several times with a fork. Rub the skins with olive oil and season with salt and pepper. Place them directly on the oven rack and bake for 1 hour, or until tender when pierced with a fork.
- Prepare the Filling:
- While the potatoes are baking, in a small bowl, combine the sour cream, grated cheddar cheese, minced garlic, melted butter, chopped chives, and milk. Mix until well combined and set aside.
- Stuff the Potatoes:
- Once the potatoes are baked and cool enough to handle, slice them in half lengthwise. Carefully scoop out the flesh, leaving a small border around the edges. Mash the scooped-out potato flesh and mix it with the prepared filling until smooth and well combined.
- Bake Again:
- Spoon the mashed mixture back into the potato skins, mounding it slightly. Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15 minutes, or until the tops are golden and the filling is heated through.
- Serve:
- Remove from the oven and let cool for a few minutes before serving. Garnish with additional chopped chives if desired.
Notes
- For an extra creamy texture, you can add a tablespoon of cream cheese to the filling mixture.
- Feel free to top the stuffed potatoes with additional grated cheese before the second baking step for a cheesy crust.
- These potatoes can be made ahead and stored in the refrigerator. Reheat in the oven at 350°F (175°C) for about 20 minutes before serving.
