Cream Cheese and Garlic Stuffed Potato

With the cream cheese and garlic stuffed potato, we’ve taken a beloved classic and given it a luxurious twist that is sure to delight potato lovers everywhere.


If you’re a potato lover, you’ve likely heard of the viral sensation that took the internet by storm: the garlic stuffed jacket potato. But what if I told you there’s a mouthwatering twist to elevate this already beloved dish? Enter the cream cheese and garlic stuffed potato, inspired by the ingenious creation of PoppyCooks. With a luscious cream cheese filling, infused with minced garlic and finished with a sprinkle of parsley butter, this variation promises to not skimp on flavor.

SHOP MY FAVORITE BAKEWARE HERE


Picture this: a perfectly baked potato (like velvety soft) its golden skin crisp and inviting, concealing a creamy, garlicky surprise within. As you slice into it, steam escapes, carrying with it the intoxicating aroma of roasted garlic. But the magic doesn’t stop there. The moment your fork digs into the tender flesh, it’s met with a rich, velvety filling of cream cheese and roasted minced garlic, tantalizing your taste buds with every bite.


Inspired by the viral garlic stuffed jacket potato, the cream cheese and garlic stuffed potato takes the concept to a whole new level of indulgence. The original recipe calls for feta (which I enjoy) but cream cheese adds a luxurious creaminess that perfectly complements the earthy flavor of the potato, while the addition of minced garlic infuses each bite with a delightful kick of flavor. Finished with a drizzle of parsley butter, amplified with some red pepper flakes for a kiss of heat, this dish is a celebration of simplicity and sophistication, guaranteed to leave you craving more.


Potatoes have long been cherished for their versatility and comforting appeal. With the cream cheese and garlic stuffed potato, potato lovers have yet another reason to rejoice. This innovative twist on a classic favorite offers a combination of flavors and textures that will captivate your senses from the first bite to the last. Whether enjoyed as a side dish or a satisfying main course, this dish is sure to become a staple in your kitchen.

How to Make My Cream Cheese and Garlic Stuffed Potato:

  1. Start by selecting the perfect baking potatoes and preheating your oven to 400°F.
  2. Scrub the potatoes clean and pierce them several times with a fork to allow steam to escape during baking.
  3. Place the potatoes directly in an oven safe dish and hit them with a drizzle of olive oil and some kosher salt then bake for 45-60 minutes, or until they are tender when pierced with a fork.
  4. While the potatoes are baking, prepare the filling by mixing whipped cream cheese with minced garlic until smooth, add a little lemon juice for brightness and continue mixing until well combined (you can roast the garlic fresh with the potatoes then add to the cream cheese later)
  5. Once the potatoes are done, remove them from the oven and let them cool slightly before creating a star criss cross slit at the top of the potatoes without slicing all the way through giving them a gentle squeeze at the bottom to open up for the filling
  6. Spoon the cream cheese and garlic mixture into a piping bag or ziplock bag and fill each potato, filling them generously.
  7. In a small bowl, melt butter and stir in chopped parsley with some red pepper flakes and kosher salt. Drizzle the parsley butter over the stuffed potatoes.
  8. Bake for another 10 minutes at 425 or until cheese begins to brown
  9. Serve your cream cheese and garlic stuffed potatoes hot, garnished with extra parsley if desired.
Yield: 3 servings

Cream Cheese and Garlic Stuffed Potato

Cream Cheese and Garlic Stuffed Potato

With the cream cheese and garlic stuffed potato, we've taken a beloved classic and given it a luxurious twist that is sure to delight potato lovers everywhere.

Prep Time 5 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3 small/medium sized butter potatoes
  • 1/2 cup whipped cream cheese
  • 2 tbsp minced garlic
  • 1 tsp lemon juice
  • 2 tbsp olive oil, divided
  • 2 tbsp butter
  • 1 tbsp parsley, chopped
  • 1/4 tsp red pepper flakes
  • Kosher salt to taste

Instructions

  1. Start by selecting the perfect baking potatoes and preheating your oven to 400°F.
  2. Scrub the potatoes clean and pierce them several times with a fork to allow steam to escape during baking.
  3. Place the potatoes directly in an oven safe dish and hit them with a drizzle of olive oil and some kosher salt then bake for 45-60 minutes, or until they are tender when pierced with a fork.
  4. While the potatoes are baking, prepare the filling by mixing whipped cream cheese with minced garlic until smooth, add a little lemon juice for brightness and continue mixing until well combined (you can roast the garlic fresh with the potatoes then add to the cream cheese later)
  5. Once the potatoes are done, remove them from the oven and let them cool slightly before creating a star criss cross slit at the top of the potatoes without slicing all the way through giving them a gentle squeeze at the bottom to open up for the filling
  6. Spoon the cream cheese and garlic mixture into a piping bag or ziplock bag and fill each potato, filling them generously.
  7. In a small bowl, melt butter and stir in chopped parsley with some red pepper flakes and kosher salt. Drizzle the parsley butter over the stuffed potatoes.
  8. Bake for another 10 minutes at 425 or until cheese begins to brown
  9. Serve your cream cheese and garlic stuffed potatoes hot, garnished with extra parsley if desired.


In the world of comfort food, few dishes hold the same level of universal appeal as the humble potato. With the cream cheese and garlic stuffed potato, we’ve taken a beloved classic and given it a luxurious twist that is sure to delight potato lovers everywhere. So why wait? Indulge your senses and elevate your culinary experience with this irresistible creation today!

Follow:

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe

Looking for Something?