Brazilian recipe
Baked potatoes with creamy Catupiry filling (Batata assada com catupiry)
Tender baked potatoes loaded with requeijão and Parmesan. A simple Brazilian recipe that works as a cosy snack or an easy side.
0.0 / 5 by 0 Reviews
Ingredients
6 medium potatoes
1/2 jar creamy requeijão (Catupiry-style)
Grated Parmesan cheese, to taste
Salt, to taste
1/2 jar creamy requeijão (Catupiry-style)
Grated Parmesan cheese, to taste
Salt, to taste
Where to find ingredients
Potatoes are in the fresh produce section, and Parmesan is in the chilled cheese area at supermarkets and delis. Requeijão or Catupiry is best sourced from Brazilian or Latin American grocers; plain cream cheese is a substitute, but the original gives the intended flavour.
Preparation method
- Wash the potatoes well and prick them all over with a fork
- Put the potatoes in a lidded container and microwave for about 20 minutes, or until tender
- Remove the potatoes from the microwave and carefully cut them in half
- Using a spoon, scoop out some of the flesh from each half, making a hollow for the filling
- In a bowl, mix the creamy requeijão and grated Parmesan cheese. Season with salt to taste
- Fill the potato hollows with the requeijão and Parmesan mixture
- Bake in a preheated oven at 180°C for about 15 minutes, or until the filling is lightly browned
- Remove from the oven and serve straight away
Observations
This baked potato with Catupiry recipe is a comforting classic from Brazilian cooking, perfect for a quick snack or as a side dish.
The soft potato, cooked until tender, goes beautifully with the creamy, savoury filling of requeijão and Parmesan cheese. It is a simple recipe, but the result feels generous and satisfying.
The soft potato, cooked until tender, goes beautifully with the creamy, savoury filling of requeijão and Parmesan cheese. It is a simple recipe, but the result feels generous and satisfying.
Ratings and comments