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–+ servings

Make it Mini" with Le Creuset: Garlic Stuffed Jacket Potatoes

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Equipment

  • 1 Cocotte per potato

Ingredients

Serves 4 Potatoes
  • 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!

Notes

The filling and butter is enough for 4 potatoes, but you can make less potatoes if you'd like. Just made a potato per cocotte.