Camembert-Stuffed Jacket Potato
Welcome back to my 12 DAYS OF CHRISTMAS POTATOES! I have been so excited about sharing this recipe with you so put down the tinned soup and make this for your lunch asap.
Comfort food with a festive twist
When it comes to the ultimate comfort food, jacket potatoes are the cosy, dependable classic that always hit the spot. But why stop at dependable when you can transform them into something downright magical? Introducing the Star Crossed Camembert Jacket Potato, a dish that takes your humble spud and turns it into a buttery, cheesy masterpiece with a touch of festive flair. Think of it as the Romeo and Juliet of potatoes and cheese: destined to be together, gloriously gooey, and tragically short-lived because everyone’s going to eat them immediately. That took a slightly morbid turn but you get the picture.
This isn’t just a jacket potato; it’s an experience. The fluffy, perfectly baked potato is the base, offering that classic crispy skin and cloud-like interior. Then, we level up. Softened, golden onions mingle with fragrant sage and oozy, melted Camembert to create a rich, savoury filling that’s nothing short of indulgent. If that wasn’t enough, the whole thing is drenched in a garlicky, sage-infused butter that crisps up in the oven, turning these jacket potatoes into something you’ll be dreaming about for weeks.
Why star shaped?
The star-shaped cuts in the top of the potato aren’t just for show, although they do add a stunning touch. They’re designed to create little pockets for all that cheesy, buttery goodness to seep into every crevice, so each bite is packed with flavour. The garlic-sage butter gives a subtle nod to festive flavours, while the Camembert takes it straight into indulgent, treat-yourself territory. These jacket potatoes are perfect for sharing, but let’s be honest, you’ll want to keep them all to yourself.
Whether you’re looking for an impressive side dish for your Christmas dinner, a main course to wow guests at a cosy holiday gathering, or just the ultimate plate of comfort food for a frosty winter evening, these Star Crossed Camembert Jacket Potatoes deliver every single time. They’re sophisticated enough to impress but simple enough to make with minimal stress. a perfect balance of effort and payoff.
How to serve
If you’re feeling extra festive, serve them up with a scattering of fresh herbs or a drizzle of honey for a touch of sweetness to complement the gooey cheese. Or keep things rustic and let the golden, buttery potato speak for itself. Pair with a crisp white wine or even a glass of bubbly, and you’ve got yourself a low-effort, high-reward dinner that feels as fancy as it tastes. The new and improved girl dinner.
And let’s not forget the photo op. These potatoes are total showstoppers, with their golden edges, bubbling cheese, and that Insta-worthy star cut on top. Snap a pic, tag me, and bask in the glory of having just made the most luxurious jacket potato of all time. I actually devised this recipe after my garlic star crossed jacket went viral, so you just know it’s gonna be good.
Camembert-Stuffed Jacket Potato
By Poppy Cooks
https://www.poppycooks.com/recipes/camembert-stuffed-jacket-potato/
Ingredients
- 2 large baking potatoes
- 1 brown onion, peeled and sliced
- 250g camembert
- 13 leaves fresh sage, 8 roughly chopped for the onions and 5 finely chopped for the butter
- 65g salted butter
- 6 small cloves of garlic, peeled and chopped
- Salt, pepper and olive oil
Metric
Imperial
Instructions
- Preheat the oven to 200ºc/400ºf and prick the potatoes all over with a fork. Drizzle with oil and season generously with salt, then bake in the oven directly on the rack for around 50 minutes, until golden brown and crispy but cooked all the way through.
- Gently fry your sliced onions in a slug of oil for 10-15 minutes until soft and golden brown. Season well with salt and pepper, then remove from the pan and tip into a bowl to cool. Mix through the chopped sage.
- Cut the white rind from the camembert and scoop out the soft middle. Combine well with the onions and sage before grabbing the jacket potatoes out of the oven. Make 4 cuts in the top of the jacket potatoes to make a star shape.
- Add the garlic and butter to the empty pan you cooked the onions in and leave to melt gently. Throw in the remaining chopped sage and season with salt, then leave to cook for a few minutes until the garlic has softened slightly.
- Use a knife to separate out the segments you have made in the potato, then use a spoon and a knife to stuff the filling into each slit. Place onto a baking tray and pour over the garlicky butter.
- Place into the oven at 200ºc/400ºf for 15-20 minutes until golden brown on top and oozing.