A take on the viral stuffed jacket potatoes: this version is cheesy, garlicy and smothered in a sage herb butter. All served in a mini cocotte for the perfect single serve potato.
The Deets:
Welcome to episode 27 of “Make It Mini,” the series where we take trending recipes and give them a fresh, playful twist using Le Creuset’s iconic mini cocottes. Today, we’re diving into an irresistible upgrade on the viral garlic-stuffed jacket potatoes, transforming them into the ultimate personal-sized twice-baked potatoes.
In this episode, each potato is lovingly baked right in the mini cocotte to achieve a perfectly tender, fluffy interior and a crispy, golden skin. Inside, there’s a rich and savory filling of smooth cream cheese, nutty Gruyère, and a garlicky blend that melts together into pure decadence. This is so warming on a chilly day!
To finish these off, the potatoes are topped with a warm, fragrant sage and garlic butter that adds a seasonal flair, infusing every bite with comforting, herby notes. Perfect for holiday gatherings or a cozy dinner, these garlic studded jacket potatoes are luxurious, comforting, and guaranteed to impress your guests. Trust me—this is one side dish you’ll want to add to your holiday menu! If you enjoyed this recipe, check out all my other “Make it Mini” recipes here!
Make it Mini:
Make it Mini is an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. The series has been going on for 2+ years now, and we’ve really created quite an arsenal of recipes. So if you just got a new mini cocotte are looking for what to make, there are several fun, seasonal and delicious recipes to choose from.
Make it Mini” with Le Creuset: Garlic Stuffed Jacket Potatoes
Equipment
- 1 Cocotte per potato
Ingredients
- 1 Russet potato
- 1 Sprig of 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 step 1 for garlic confit directions)
- 1/3 cup Gruyere cheese
- Salt
- Pepper
The herby confit butter:
- 4 tbsp Butter
- 2 tbsp Rosemary oil from the garlic confit
- Remaining confit garlic (depending on how garlicky you want them)
- 2 Sprigs of thyme
- 1 Sprigs Rosemary
- 4 Sprigs Sage
- 1/4 cup Finely chopped parsley
Instructions
- Preheat oven to 250. Peel garlic and add cocotte along with a sprig of rosemary. Add enough olive oil to cover the garlic and bake for about 2 hours or until garlic is browned and soft. Make sure to save the oil as you will use some of it for the herb confit topping.
- Crank your oven up to 400. Add olive oil to cocotte and poke holes in russet potato. Drizzle with olive oil and add to the cocotte, along with a little salt and pepper. Bake for about an hour or until the potato is soft enough to cut through.
- While potato is cooking, make your filling by combining cream cheese, gruyere and 3 cloves of the garlic confit to a bowl. Mix until combined.
- Make your herby butter by combining butter with 2 tbsp of the rosemary olive oil (left over from your garlic confit) in a pot. Remove stems from your herbs and roughly chop. Add to the pot and let that melt together for 2-3 min. Once combined, remove from heat and add in confit garlic and chopped parsley. Season with salt and pepper.
- When potato has slightly cooled, sliced a 6 side star (not the whole way through the potato) and fill with the cream cheese mixture. Drizzle with some confit butter and top with more gruyere cheese. Bake for 8 minutes at 400, then crank your oven up to broil for another 2 minutes. Serve with a little more parsley for garnish and that’s it! Enjoy!
