Nothing beats the satisfaction of a stuffed, baked potato, especially when it’s overflowing with a creamy, cheesy mixture that melts into every crevice. This isn’t just any recipe; it’s a spectacular take on a jacket potato, turning something simple into pure perfection. Instead of the usual toppings, I’ve crafted a buttery, roasted garlic blend, enhanced with fresh parsley for a touch of herbaceous goodness. Each bite is packed with spicy hints, balancing the richness and making every forkful a meal worth savoring. A six-star cut, allowing the flavors to seep deep inside. To elevate this further, I’ve combined unexpected yet delightful elements—tender beans, sweet tuna, and bursts of sweetcorn, creating a harmony of textures and flavors. 

A silky dressing ties everything together, making each serving feel gourmet without the high price. Some might say a jacket potato is boring, but this version deserves all the love. Even Kathy Hilton would approve of this elevated yet humble dish. It’s proof that you don’t need to shove your money into fancy ingredients like caviar to create something truly indulgent. With the right ingredients, you can achieve the best flavors. If you’re ready for a change, grab your phone, call a friend, and share this unforgettable experience.

Ingredients:

• 2 Maris Piper potatoes
• 8 cloves of roasted or confit garlic
• 100g feta cheese
• A squeeze of fresh lemon juice
• A splash of confit garlic oil or olive oil
• 50g melted butter
• A small handful of fresh parsley leaves
• Salt and pepper to taste

Instructions:

• Preheat the oven to 400°F and prepare the baking tray. Choose the best potatoes, ensuring they are clean.
• Scrub the skin well and pierce each with a fork so the steam can escape while baking.
• Place them in an oven-safe dish, drizzle with olive oil, and sprinkle with kosher salt. Bake for 45-60 minutes until tender.
• While the potatoes bake, prepare the filling by mixing whipped cream cheese, minced garlic, and a splash of lemon juice for extra brightness.
• If you prefer a deeper flavor, roast the garlic fresh alongside the potatoes, then blend it into the mixture.
• Once the potatoes are done, remove them from the oven and let them cool slightly.
• Create a star criss-cross slit on top, but don’t slice all the way through. Give a gentle squeeze at the bottom to open the potato for the filling.
• Spoon the cream cheese mixture into a piping bag or ziplock bag and fill the potatoes generously.
• In a small bowl, melt butter, and stir in chopped parsley, a pinch of red pepper flakes, and a little more kosher salt.
• Drizzle the parsley butter over the stuffed potatoes and return them to the oven.
• Bake for another 10 minutes at 425°F until the cheese begins to brown.
• Serve hot, garnished with extra parsley if desired.

Nutrition :

• Calories: ~350-450 kcal
• Carbohydrates: ~50g (mostly from the potato)
• Protein: ~10-15g (from cream cheese, feta, and butter)
• Fats: ~20-25g (from olive oil, butter, and cheese)
• Fiber: ~4-6g (from potato and parsley)
• Sugar: ~2-3g (naturally from potato)
• Sodium: ~500-700mg (varies based on salt, feta, and butter usage)
• Vitamins & Minerals:
  • Vitamin C (from potatoes and lemon juice)
  • Calcium (from cream cheese and feta)
  • Iron (from parsley and potatoes)
  • Potassium (from potatoes)

Frequently Asked Questions (FAQ):

1. Can I use a different type of potato?

Yes! Russet, Yukon Gold, or Maris Piper potatoes work best for a fluffy texture, but any baking potato can be used.

2. How do I make the potatoes extra crispy?

For crispy skin, rub the potatoes with olive oil and kosher salt, then bake at 425°F for the last 10 minutes.

3. Can I prepare this in advance?

Yes! Bake the potatoes and prepare the filling ahead of time. When ready to serve, fill them, drizzle with butter, and bake again for 10 minutes.

4. Can I make this without an oven?

Yes! Microwave the potatoes for 8-10 minutes until soft, then crisp them in an air fryer or pan before adding the filling.

5. How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or use a microwave for a quicker option.