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.
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
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.
Transfer baked potatoes to a serving platter, and add all the ingredients into the middle of each potato and serve.