Black Garlic Jacket Potatoes

Jacket potatoes loaded with a creamy cheese, Black Garlic mayonnaise and luxuriously soft nuggets of Black Garlic.

Prep: 20 mins | Cook: 1 hour 30 mins | Serves: 4 | V: use vegetarian cheese alternative

Ingredients

4 baking potatoes e.g. Maris Piper, King Edward or Désirée – scrubbed and dried
4 tbsp olive oil for brushing
Salt for potato skins
1 large onion – peeled and diced
25g butter
1 tbsp olive oil
150g garlic and herb soft cheese
150g grated Cheddar cheese or vegetarian alternative
100ml soured cream
4 tbsp BGK’s Black Garlic Mayonnaise or 4 tbsp mayonnaise mixed with 1 tsp Black Garlic Paste
8 cloves Black Garlic – chopped
1 tsp onion powder
1 tsp garlic powder
Salt and freshly ground black pepper
50g grated Cheddar cheese or vegetarian alternative
4 spring onions – finely sliced

Method

Preheat the oven to 200C/180Cfan/Gas6.
Prick the potatoes all over with a fork. Brush each potato with a little olive and season with salt.
Bake the potatoes in the oven for 1 hour 15 minutes or until the centre is soft and the skin is crispy. Remove the potatoes from the oven and leave to cool.
Reduce the oven temperature to 180C/160Cfan/Gas4.
Meanwhile, fry the onion in butter and olive oil until softened and golden. Put aside to cool.
When the potatoes are cool enough to handle cut in half and scoop out the flesh, leaving the potato skins intact.
Put the cooked potato flesh into a bowl. Add the cooled fried onions (including the cooking juices), garlic and herb soft cheese, grated Cheddar cheese or vegetarian alternative, soured cream, mayonnaise, chopped Black Garlic cloves, onion powder and garlic powder. Stir to combine. Season to taste with salt and freshly ground black pepper.
Spoon the potato mixture into the potato skins. Top with 50g grated Cheddar cheese or vegetarian alternative.
Return the loaded potatoes to the oven. Bake for a further 15 minutes until the filling is golden brown and piping hot.
Sprinkle over the finely sliced spring onions before serving.

Top Tip: brushing the potato skins with oil before baking prevents the potatoes from drying out and it will also make them tender and fluffy.