Garlic Stuffed Jacket Potato

print recipe

I think about this baked potato recipe A LOT. I don’t think the jacket potato always get the love it deserves so I’m making it my mission to change this. Because firstly, it’s cheap. Secondly, it’s filling. Thirdly, it’s delicious and you can literally shove whatever you want inside. Beans and cheese? Yep. Tuna and sweetcorn? Yep. Spicy chilli? Yep. All of those combined? Yeeeeep. They don’t need to be boring, they can be the best part about your day.

For this jacket, I’ve kept it simple. Cheese 🧀 Garlic 🧄 It’s perfection. If you think that sounds basic and a bit meh, read on…

This jacket is absolutely filled to the brim with a creamy cheesy mixture and then doused with a buttery, roasted garlic and parsley dressing that makes the potato GLISTEN. The reason I use a six star cut for my jacket potatoes is so you can fill every crevice – plus it helps the dressing seep into all those slices. It goes to show that with a few humble ingredients you can make a truly spectacular meal without having to folk out all your money on pricey ingredients. We can’t all be Kathy Hilton with her cavier and sour cream baked potato. This one’s better, I promise. Get Kathy on the phone.

If you’re a potato fiend like me, the best potato to use for jacket potato is either a maris piper or king edward. If you’re in the US, a russet works well.

If you’ve got a packet of jackets that need eating, I conveniently created a recipe series that may just help you out:

  • Camembert stuffed baked potato
  • Smushed jacket potato
  • Triple baked potato skins
  • Cheesy skins
  • Cheese & caramelised onion jacket
  • Double stuffed bacon jacket
  • Sweet potato jacket with loaded chilli

DM me your favourite fillings and I’ll aim to create some recipes based on your recommendations.


metric imperial
  • 2 russet potatoes
  • 2 maris pipers
  • 8 cloves of confit or roasted garlic
  • 8 cloves of confit or roasted garlic
  • 3.5oz of feta
  • 100g feta
  • Squeeze of lemon juice
  • Squeeze of lemon juice
  • Splash of confit garlic oil (or a splash of olive oil)
  • Splash of confit garlic oil (or a splash of olive oil)
  • 1.7oz of melted butter
  • 50g melted butter
  • Small handful of parsley leaves
  • Small handful of parsley leaves
  • Salt and pepper to season
  • Salt and pepper to season


  1. Preheat the oven to 200°C fan
  2. Cover the potatoes in oil and salt and place on a rack in the centre of the oven. Cook for around 45 mins - may be more/less time depending on how big your spud is.
  3. Blitz three cloves of the garlic with the feta, lemon juice, seasoning and use enough of the garlic oil to bind into a thick cream cheese consistency
  4. Melt your butter and add chopped parsley and the rest of the garlic
  5. Remove potatoes and cut into a six star (not the whole way through)
  6. Fill your slits with the cheese mixture
  7. Douse in garlic butter and parsley, and add an extra sprinkle of salt
  8. Throw your tatties back into the oven for 10 mins to get extra crispy