Brazilian recipe
Baked potato with Catupiry (Batata assada com catupiry)
A creamy, indulgent baked potato featuring a generous filling of Catupiry cream cheese and Parmesan. A classic, comforting side dish or snack.
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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
Find medium potatoes, Parmesan, and salt in any local supermarket. Catupiry-style requeijão can be sourced at specialized international food stores or dairy sections; as a substitute, one may use a thick, spreadable cream cheese.
Preparation method
- Wash the potatoes thoroughly and poke a few holes over the surface with a fork.
- Place the potatoes in a container with a lid and microwave for about 20 minutes, or until they become tender.
- Remove the potatoes from the microwave and carefully cut them in half.
- Using a spoon, scoop out part of the pulp from each half to create a cavity for the filling.
- In a bowl, mix the creamy requeijão and grated Parmesan cheese. Season with salt to taste.
- Fill the potato cavities with the requeijão and Parmesan mixture.
- Place in a preheated oven at 180°C for approximately 15 minutes, or until the filling is lightly browned and bubbly.
- Remove from the oven and serve immediately.
Observations
This baked potato with Catupiry is a comforting staple in Brazilian cuisine, perfect for a quick snack or as a side dish. The combination of perfectly roasted, tender potatoes with a rich and creamy filling of requeijão and Parmesan cheese is always a crowd-pleaser. It is a straightforward preparation that yields impressive, delicious results.
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