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!