Start by selecting the perfect baking potatoes and preheating your oven to 400°F.

Scrub the potatoes clean and pierce them several times with a fork to allow steam to escape during baking.

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.

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)

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

Spoon the cream cheese and garlic mixture into a piping bag or ziplock bag and fill each potato, filling them generously.

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.

Bake for another 10 minutes at 425 or until cheese begins to brown

Serve your cream cheese and garlic stuffed potatoes hot, garnished with extra parsley if desired.