Cream cheese & garlic butter baked potato – voiceover

Recipe

Ingredients

Garlic confit
1 garlic bulb
½ cup olive oil

Baked potato
4 x 10oz / 300g potatoes (russet, Sebago, King Edward), brushed and cleaned
1tbsp olive oil
2tsp flaky sea salt
8tbsp / 120g butter
10 garlic confit cloves
1tbsp parsley, finely chopped
6oz / 170g cream cheese
2oz / 60g feta cheese
¼ cup parmesan, grated
12oz / 350g bacon
Sour cream (optional)
Black pepper

Method

Garlic confit
1. Preheat the oven to 250°F/120°C
2. Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
3. Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It’s important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour and has become soft in texture. Remove the garlic cloves from the oil and store the oil in an airtight container or glass jar to use at a later date.
4. Using the back of a spoon, mash the garlic cloves up until they have formed a paste. Set to the side for now.

Baked potato
1. Preheat the oven to 430°F/220°C
2. Using a fork, pierce the skin of the potatoes 8 times.
3. Place the potatoes onto a large baking sheet. Coat the potatoes with the olive oil and then sprinkle over the salt. Using your hands, massage the oil and salt into the potatoes.
4. Bake potatoes for 75 minutes or until you can pierce them with a knife with no resistance.
5. While the potatoes bake, prepare the garlic butter. In a small pot, combine the butter, garlic confit cloves, parsley and a pinch of salt and pepper. Melt over a low heat or place into the microwave for 2 minutes, stirring every 30 seconds until melted.
6. For the cream cheese filling, place the cream cheese and feta into a food processor and blend until smooth and well combined.
7. Place bacon into a cold non-stick pan. Turn the heat to high and cook the back for 3 minutes on each side or until your desired crispiness. Transfer the bacon to a plate lined with absorbent paper. Once slightly cooled, cut the bacon into small bacon bits.
8. Once the potatoes have slightly cooled, use a sharp knife to cut a cross into them that is roughly 2 inches deep. Carefully open up the potato, ensuring they do not break apart. Stuff each potato with 1 – 2 tablespoons of the cream cheese filling. Pour 1 tablespoon of garlic butter into each potato. Finish off by evenly distributing the parmesan across each potato. Place back into the oven for 10 minutes or until the potatoes are golden on top and the cheese has melted.
9. Serve with a dollop of sour cream and a generous sprinkling of crispy bacon bits