Garlic butter jacket potatoes
It's a comfort food for a reason - it really does warm you up from the inside! That's why I love making my garlic butter jacket potatoes with Westgold Butter for that extra comfort.
Servings: 4
Ingredients
Garlic Confit
- 4 garlic bulbs
- 1 cup olive oil
Jacket potatoes
- 4 large potatoes 300g / 10oz each, Sebago, russet or King Edward potatoes
- 2 tbsp olive oil
- 100 g Westgold Salted Butter 7tbsp
- 30 garlic confit cloves
- 1/2 cup heavy cream
- 1 cup mozzarella grated
- 1/4 cup parmesan grated
- flakey sea salt
- chives finely sliced to serve
- sour cream to serve
Instructions
Garlic Confit
- Preheat the oven to 120C/ 250F
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 - 2 hours or until the garlic has browned in colour. Separate the oil from the garlic and set to the side. The oil can be stored in a sterilised jar on your counter top.
Jacket potatoes
- Preheat oven to 220C / 430F.
- If needed, scrub the potatoes clean under running cold water until there is no more dirt on the outside.
- Pierce the outside of the potatoes with a fork roughly 6 times per potato
- Rub ½ tablespoon of olive oil onto the potatoes skin and the sprinkle generously with flakey sea salt. Rub into the skin and then lay the potatoes onto a baking tray. Bake for 65 – 70 minutes or until the outside of the potato is crispy and brown and you can pierce the potato with a skewer or knife with little resistance.
- Take the potato out of the oven and lower the ovens temperature to 200C / 400F. Leave the potatoes to slightly cool so you are able to handle them.
- Using a sharp knife, slice the top of the potato lengthways. Scoop out the flesh of the potato from the top and bottom part, ensuring you leave a thick layer of potato flesh in the bottom half. You can either discard of the potato skin from the top of the potato or finely slice it up and add to your potato mixture
- In a large bowl, combine the potato flesh, butter, garlic confit cloves and cream. Using a potato masher, mash until well combined. The texture will be lumpy and not smooth. If you are looking for more of a smooth texture, melt the butter and cream together before stirring through the potato flesh. Add the almost all of the mozzarella cheese and stir through. Season with salt and pepper.
- Stuff the potatoes with the filling and lay back onto the baking tray. Stuff them with as much filling as you can. Sprinkle the remaining mozzarella cheese and also the parmesan on top. Bake for 25 minutes or until the top is golden and the cheese has melted.
- Serve immediately and garnish with chives and a big spoonful of sour cream on top.
