Garlic and Cream Cheese Baked Potatoes

Garlic and Cream Cheese Baked Potatoes

It’s often said that you eat with your eyes first. I don’t agree. You eat with your nose first. Nothing gets me salivating like the smell of fresh bread or a slow cooked ragu. But the other aromas that really speak to me are slow roasted garlic confit and crispy fried bacon. This recipe has both. And that’s just the start of it being incredible. The poratoes are stuffed with a herb cream cheese, made by mixing feta and cream cheese with chopped herbs, before being baked in the oven. Absolute potato perfection!

Ingredients and Preparation

To make the best twice baked potatoes, you’ll need a handful of simple yet flavourful ingredients. Here’s what you’ll need:

• Potatoes: I like to use Sebago, Russet or King Edward potatos when making a baked potato. Make sure you scrub them clean under running water with a potato brusher to remove any excess dirt.
• Olive oil: The olive oil will get your potato skin nice and crispy! I always try and use extra virgin where I can but this is one of those rare times it doesn’t really matter!
• Garlic: I always love to use my garlic confit where I can but if you want to skip this step, raw garlic will just fine. Mince 6 cloves of raw garlic to make your garlic butter.
• Sour cream: While the potato is packed full of flavor already, I do like to add a dollop of sour cream at the end.
• Cream cheese: This is to go into your filling! Bring your cream cheese to room temperature so it mixes well.
• Feta cheese: This is another cheese that I like to add into the filling as it creates a sharp flavor throughout. You can skip this cheese if you prefer but I do like the taste it brings to the filling.
• Parmesan: Grated parmesan on top gives a beautiful cheesy, golden crust.
• Butter: You can use either salted or unsalted butter.
• Herbs: I have only used parsley but you can up the herbs if you like! Try adding thyme, rosemary and even some fresh basil.
• Bacon: It wouldn’t be a baked potato without crispy bacon bits on top! Get your bacon as crispy as you can and then slice into small little bacon bits to be sprinkled over your baked potato.

Garlic Confit

I love using garlic confit wherever I can. Garlic confit is garlic that has been slow roasted in extra virgin olive oil to soft and caramelised perfection. It melts at the slightest touch and has an almost sweet flavour, which is why I like to double if not, triple the amount when compared to raw garlic. It’s perfect for making homemade garlic butter with as the garlic confit melts into the butter. The other good thing about garlic confit is that it can be made ahead of time. It cuts back the fussing and time on the day. It’s also used in so many recipes and really enhances the flavour.

I always have a jar of garlic confit to use up in my fridge but if you can’t be fussed making it, you can always replace it with fresh garlic cloves. Just finely slice or mince 6 garlic cloves to be tossed through the butter for your garlic butter sauce. 

Which potato do I reach for?

When making Garlic and Cream Cheese Baked Potato you might think all onions are created the same. But this is not the case. So which potato should you choose?

The best potato for a jacket potato (also known as a baked potato) is a Russet, Sebago or King Edward potato.

Here’s why:

1. Starchy Texture: These potatoes are high in starch, which helps them become fluffy and light on the inside while the skin crisps up perfectly on the outside.
2. Large Size: They are typically large, which is ideal for stuffing with fillings like cheese, sour cream, bacon, or butter.
3. Thick Skin: The thick skin holds up well when baked, making it easy to serve and eat without falling apart.

Other good options include Maris Piper or King Edward if you’re in the UK, as they also have a great balance of starchy texture and thick skin for baking.

Preparing and Roasting the Potatoes

Rub your cleaned potatoes with lots of olive oil and salt. The salt will add flavor and the olive oil will get the skin nice and crispy while keeping it from drying out when baking. Place your prepared potatoes directly on the middle rack of the preheated oven. Let them roast for 45-60 minutes, or until they’re tender when pierced with a fork. This roasting process is key to achieving that fluffy interior and crispy skin that makes baked potatoes so irresistible.

While the potatoes are roasting, you can get started on the garlic cream cheese. Once the potatoes are done, take them out of the oven and let them cool for a few minutes. This will make them easier to handle when it’s time to crosshatch them and stuff them with that delicious filling!

Cheese, glorious cheese

One thing you’ll notice about this recipe is that it has three cheeses, including cream cheese, feta and parmesan. Yes, three! I told you that we were going for comfort food, not diet food. It may seem like a lot but they each do their own thing in the recipe. Adding herbs to the filling  enhances the overall flavor of the cheese mixture.

Variations and Additions

Feel free to get creative with your twice baked potatoes! Here are some ideas to make them your own:

• Add diced ham, crispy bacon, or cooked vegetables to the garlic cream cheese mixture for extra flavor and texture.
• Experiment with different types of cheese, such as ricotta or mascarpone, to switch up the taste.
• Sprinkle a bit of paprika or chili powder on top for a spicy kick.
• Substitute Greek yogurt or crème fraîche for sour cream if you prefer a tangier topping.
• Mix in extra fresh herbs, like rosemary or thyme, to the cream cheese mixture for a burst of freshness.

Potato dishes

It should come as no surprise that I love making a potato dish! Here are a few others that you may like:

• Garlic butter potato stacks
• The ultimate brie potato bake
• Potato salad