A delightful twist on classic baked potatoes, stuffed with a creamy garlic and herb filling and topped with melted cheese.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and crispy skins.
Wash the potatoes thoroughly and dry them completely with a clean cloth.
Drying the potatoes helps achieve crispy skins.
Prick each potato several times with a fork, then rub them with olive oil and sprinkle with coarse salt.
Pricking prevents the potatoes from bursting during baking.
Place the potatoes on a baking tray and bake in the oven for 1.5 to 2 hours until the skins are crispy and the insides are soft.
Check doneness by inserting a knife into the potato; it should slide in easily.
Once baked, remove the potatoes from the oven and let them cool slightly. Slice each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin shell.
Be gentle to avoid tearing the potato skins.
Mash the scooped-out potato with cream cheese, butter, minced garlic, parsley, and chives. Season with salt and pepper to taste.
Adjust the seasoning to your preference for a flavorful filling.
Fill the potato shells with the prepared mixture and sprinkle the tops with shredded cheddar cheese.
Press the filling gently to ensure it stays in place.
Place the stuffed potatoes under the grill for 5-7 minutes until the cheese is melted and bubbly.
Keep an eye on the grill to prevent burning.
Serve the stuffed potatoes warm, garnished with additional herbs if desired.
Serve immediately for the best taste and texture.
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