Description

These Garlic Stuffed Jacket Potatoes are a comforting and flavorful side or main dish featuring tender baked russet potatoes filled with a creamy garlic butter and sour cream mixture, then topped with melted cheddar cheese and fresh green onions. Perfectly crispy on the outside and fluffy on the inside, this recipe delivers a perfect balance of savory garlic goodness and cheesy richness that’s sure to satisfy any craving.

Ingredients

Scale

Potatoes

4 large russet potatoes

Garlic Butter Mixture

4 cloves garlic, minced
2 tbsp olive oil
1/4 cup butter

Filling

1/2 cup sour cream
1/4 cup milk (or more for desired consistency)
Salt and black pepper to taste

Topping

1/2 cup shredded cheddar cheese (optional)
1/4 cup green onions, chopped (for garnish)

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Instructions

Prepare and bake potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick each potato several times with a fork to allow steam to escape. Rub the potatoes with olive oil and season generously with salt. Place them on a baking sheet and bake for 45-60 minutes, until the potatoes are tender when pierced with a fork.
Make garlic butter: While the potatoes are baking, melt butter in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic. Remove from heat and set aside.
Prepare potato filling: Once the baked potatoes are cool enough to handle, cut a slit down the center of each potato. Carefully scoop out the potato flesh into a large bowl, leaving a sturdy border around the skin so it holds its shape.
Mash and season filling: To the bowl with the scooped potato flesh, add the garlic butter, sour cream, milk, salt, and black pepper. Mash everything together until smooth and creamy, adjusting seasoning and milk for your desired consistency.
Stuff potatoes: Evenly divide the creamy garlic potato mixture back into the hollowed potato skins.
Add cheese and bake: If using, sprinkle shredded cheddar cheese on top of each stuffed potato. Return them to the oven for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
Garnish and serve: Remove the stuffed potatoes from the oven and garnish with chopped green onions. Serve immediately while hot and enjoy!

Notes

You can substitute sour cream with Greek yogurt for a tangier taste and added protein.
Adjust the amount of milk to achieve your preferred mashed potato consistency.
For extra flavor, consider adding cooked bacon bits or a pinch of smoked paprika to the filling.
If you prefer a healthier option, omit the cheese or use a reduced-fat variety.
Leftover stuffed potatoes can be refrigerated for up to 2 days and reheated in the oven.