There’s just something magical about a potato that’s been baked to perfection—crispy on the outside, tender and fluffy on the inside. But when you scoop out that soft center, mix it with rich, buttery garlic goodness, and stuff it all back in? Ohhh, now we’re talking next-level comfort food. These Garlic Stuffed Potatoes are humble yet heavenly, and honestly, they deserve a spot at every dinner table.
A little backstory: Stuffed potatoes have roots all over the world—from French-style pommes de terre farcies to American twice-baked potatoes. This version leans into bold, garlicky flavor and creamy, dreamy texture that makes each bite unforgettable. Whether you’re hosting a cozy night in or just treating yourself (as you should), trust me—this one’s a game-changer.
Why You’ll Love Garlic Stuffed Potatoes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this Garlic Stuffed Potatoes recipe for you? Let’s see. Garlic Stuffed Potatoes are…
- Crispy on the outside, creamy and garlicky on the inside—basically everything you want in a bite.
- A flavor bomb thanks to roasted garlic, herbs, and cheese.
- Perfectly customizable with mix-ins like bacon, chives, or sour cream.
- Great for prepping ahead—just bake, stuff, and reheat when ready.
- A show-stopper side or a satisfying main dish (just add a salad!).
Ingredients in Garlic Stuffed Potatoes
Here’s the magic of these potatoes—they’re made with a handful of pantry staples, but they come together into something truly special. Let’s break it down:
Russet Potatoes: Ideal for baking, with fluffy insides that are perfect for mashing and stuffing.
Garlic: The star of the show—roasted until mellow and sweet, then mashed into the filling.
Butter: Adds richness and a silky texture to the mashed filling.
Sour Cream: Brings a creamy tang that balances the garlic perfectly.
Cheddar Cheese: Melts into the filling for cheesy, gooey goodness.
Chives or Green Onions: A fresh, mild bite to contrast the richness.
Salt & Pepper: Simple seasonings that bring everything together.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 400°F (200°C). This helps the potatoes bake evenly and gives them that irresistible crisp skin.
Roast the Garlic: Slice the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast for about 35-40 minutes. It should be soft and golden—spreadable like butter.
Bake the Potatoes: Scrub the potatoes, pierce them with a fork, and place them on a baking sheet. Bake for 45-60 minutes, or until tender all the way through.
Scoop & Mix the Filling: Once cool enough to handle, cut the potatoes in half lengthwise and carefully scoop out the insides into a bowl. Leave a little border so the skins hold their shape. Mash the insides with the roasted garlic, butter, sour cream, cheese, salt, and pepper until smooth.
Stuff & Bake Again: Spoon the filling back into the potato skins, pile it high, and sprinkle with a little extra cheese if you like. Pop them back in the oven for another 15-20 minutes, until golden and bubbly.
Serve and Enjoy: Garnish with chopped chives or green onions, and dig in while they’re warm and cheesy.
How to make Garlic Stuffed Potatoes?
Fresh Salads: A bright, citrusy salad cuts through the richness beautifully.
Soup Combo: Serve alongside a cozy bowl of soup for the ultimate comfort meal.
Crusty Bread: Yes, more carbs—but worth it. Perfect for scooping up every last bit.
Standalone Delight: They’re satisfying enough on their own—try them for lunch with a drizzle of hot sauce!
Nutrition Information (Per Serving)
Serving Size: 1 stuffed potato half
Calories: 320
Sugar: 2g
Sodium: 390mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 8g
Cholesterol: 35mg
How to serve Garlic Stuffed Potatoes?
Dinner Parties: Plate them on a serving tray with a sprinkle of chopped herbs.
Weeknight Side: Pair with grilled chicken or fish for a hearty, balanced meal.
Holiday Table: They hold their own next to roasts and big festive mains.
Appetizer Style: Make smaller versions using baby potatoes—adorable and tasty!
Additional Tips
Prep Ahead: You can roast the garlic and bake the potatoes the day before—just reheat and stuff when ready.
Flavor Boosters: Add a pinch of smoked paprika or cayenne to the filling for a kick.
Make It Vegan: Use plant-based butter, vegan sour cream, and non-dairy cheese.
Freezer Friendly: Freeze stuffed potatoes before the second bake. Reheat straight from frozen.
Tips & Variations / Quick Tips
- For extra crispy skins, rub potatoes with olive oil and salt before baking.
- Want it richer? Swap sour cream for cream cheese or add a splash of heavy cream.
- Add-ins like crumbled bacon, caramelized onions, or sautéed mushrooms take it to the next level.
FAQ Section
Q1: Can I substitute sour cream with Greek yogurt?
A1: Absolutely! Greek yogurt gives a similar tang and creamy texture—plus a protein boost.
Q2: Can I make this dish ahead of time?
A2: Yes! Bake and stuff the potatoes, then refrigerate. When ready, reheat in the oven until hot and bubbly.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven for best texture.
Q4: Can I freeze this dish?
A4: Totally. Freeze before or after baking. Reheat from frozen at 375°F for 25–30 minutes.
Q5: What’s the best way to reheat this dish?
A5: Oven is best to keep them crisp—375°F for 15–20 minutes. Microwave works too but may soften the skins.
Q6: Can I double the recipe?
A6: 100%! This recipe scales beautifully, and leftovers are always a win.
Garlic Stuffed Potatoes
Ingredients
- 1 Russet potato
- 1 sprig rosemary
- Flaky sea salt
- Pepper
- Extra virgin olive oil
- 1 head of garlic
- The Filling:
- 2 tbsp whipped cream cheese
- 3 garlic confit cloves see instructions for garlic confit
- ⅓ cup Gruyere cheese
- Salt and pepper to taste
- The Herby Confit Butter:
- 4 tbsp butter
- 2 tbsp rosemary oil from garlic confit
- Remaining confit garlic to taste
- 2 sprigs thyme
- 1 sprig rosemary
- 4 sprigs sage
- ¼ cup finely chopped parsley
Instructions
- Preheat oven to 250°F. Peel garlic and place it in a cocotte with a sprig of rosemary. Add enough olive oil to cover the garlic and bake for about 2 hours, until the garlic is browned and soft. Save the oil for later use in the herby confit butter.
- Crank the oven up to 400°F. Add olive oil to another cocotte, poke holes in the russet potato, drizzle with olive oil, and season with salt and pepper. Bake for about 1 hour or until the potato is soft enough to cut through.
- While the potato is cooking, prepare the filling by combining the whipped cream cheese, Gruyere cheese, and 3 cloves of garlic confit in a bowl. Mix until combined and set aside.
- For the herby confit butter: In a small pot, combine butter with 2 tbsp of rosemary oil from the garlic confit. Remove the stems from the thyme, rosemary, and sage, then roughly chop and add to the pot. Let it melt together for 2-3 minutes. Remove from heat and stir in the remaining confit garlic and chopped parsley. Season with salt and pepper.
- Once the potato has slightly cooled, slice it into a 6-side star shape (do not cut all the way through). Fill with the garlic cream cheese mixture. Drizzle with the herby confit butter and top with more Gruyere cheese.
- Bake for an additional 8 minutes at 400°F, then increase the oven temperature to broil for another 2 minutes, until the cheese is melted and golden.
- Serve with a sprinkle of chopped parsley for garnish and enjoy your creamy, garlicky stuffed potatoes!
Notes
- For extra garlic flavor, feel free to use more of the confit garlic in both the filling and the butter.
- This recipe can easily be adapted to make more servings by simply increasing the number of potatoes.
- If you prefer a stronger herby flavor, increase the amount of fresh herbs in the butter topping.
