Jacket Potatoes with Confit Garlic and Zhug Butter
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Course Only Video
Course Only Video
Course Only Video
Comfort food with a gut-friendly addition: creamy kefir cheese, confit garlic, and fiery zhug butter for a deliciously nourishing jacket potato.
Jacket potatoes get a gut-loving upgrade with this recipe! Soft, fluffy potatoes are topped with aromatic confit garlic and a punchy zhug butter that packs flavour without compromising your gut health. For extra creaminess, try adding a dollop of herb and garlic kefir cheese, rich in probiotics and perfect for keeping your digestion happy. Quick, comforting, and totally irresistible, these potatoes are a must for anyone following the Gut Instinct protocol. A ferment a day keeps the doctor away!
Need
- 6-8 medium all rounder potatoes with good firm skins
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes as needed BUY
- 2 Teaspoons Confit Garlic per potato Recipe
- 2 Tablespoons Fermented Zhug Butter per potato or more! Recipe
- Creamy Herb and Garlic Kefir Cheese (optional) Recipe
- grated cheese to taste (optional)
- fresh leafy green herbs to taste (optional)
Do
- 1
Premake the confit garlic and the zhug butter before baking the potatoes. You could also add cheese, or the kefir cheese spread as an option.
- 2
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
- 3
Wash potatoes, dry, then place on prepared tray. Using a sharp knife, pierce top of potatoes to release steam while cooking. Rub potatoes with olive oil, season well with salt flakes and roast for 30 minutes. Reduce oven to 190°C/170°C fan-forced and roast for another 45 minutes, or until potatoes are easily pierced with a skewer. Remove from oven and cut a cross in top of potatoes. Using a tea towel to protect your fingers, squeeze base of each potato to open.
- 4
Transfer baked potatoes to a serving platter, and add all the ingredients into the middle of each potato and serve.
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
