Brazilian recipe
Easy baked potatoes with requeijão and Parmesan filling (Batata assada com catupiry)
Soft baked potatoes filled with creamy requeijão and Parmesan, a comforting Brazilian-style side or snack to serve fresh from the oven.
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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, Parmesan and salt are available in food stores, supermarkets and produce markets. Requeijão may be found in the chilled dairy or imported foods section at larger shops; plain cream cheese spread can be used as a substitute when requeijão is not available.
Preparation method
- Wash the potatoes well and prick the surface all over with a fork
- Place the potatoes in a covered container and microwave for about 20 minutes, or until soft
- Remove the potatoes from the microwave and carefully cut them in half
- Use a spoon to scoop out part of the flesh from each half, making a hollow for the filling
- In a bowl, mix the creamy requeijão with the grated Parmesan cheese. Season with salt to taste
- Fill the potato hollows with the requeijão and Parmesan mixture
- Bake in an oven preheated to 180°C for about 15 minutes, or until the filling is lightly gratinated
- Remove from the oven and serve right away
Observations
This baked potato with Catupiry-style requeijão is a comforting Brazilian classic, perfect for a quick snack or as a side dish.
The tender potato, cooked to the right point, pairs well with the creamy, savoury filling of requeijão and Parmesan cheese. It is a simple preparation that still delivers a rich and pleasing finish.
The tender potato, cooked to the right point, pairs well with the creamy, savoury filling of requeijão and Parmesan cheese. It is a simple preparation that still delivers a rich and pleasing finish.
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