Brazilian recipe
Creamy Loaded Baked Potatoes (Batata recheada)
A simple and comforting recipe for loaded potatoes, perfect as a quick snack or a savory side dish. Easy to assemble and full of flavor.
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Ingredients
20 medium-sized potatoes
2 1/2 cups requeijão
1 package of creamy requeijão (Catupiry type)
3 packages of bacon, diced or thinly sliced
Chopped fresh parsley to taste
Olive oil for greasing
2 1/2 cups requeijão
1 package of creamy requeijão (Catupiry type)
3 packages of bacon, diced or thinly sliced
Chopped fresh parsley to taste
Olive oil for greasing
Where to find ingredients
You can find potatoes and fresh parsley at local markets or produce stalls. Requeijão and Catupiry are specialized Brazilian dairy products; check international sections of larger supermarkets or local specialty grocers for authentic Brazilian brands. If unavailable, a thick cream cheese or a blend of crème fraîche and parmesan can serve as a substitute, though the texture and flavor will differ.
Preparation method
- Boil the medium potatoes unpeeled until tender but still firm.
- Drain the potatoes and allow them to cool slightly.
- Cut the boiled potatoes into thick slices without cutting all the way through, creating an accordion effect.
- Grease a baking dish with olive oil.
- Arrange the potatoes in the baking dish.
- In a bowl, combine the requeijão, the creamy Catupiry-style requeijão, and the bacon.
- Fill the slices of each potato with the requeijão and bacon mixture.
- Sprinkle the chopped parsley over the top.
- Cover the baking dish with aluminium foil.
- Bake in a preheated oven at 180°C for approximately 20 to 25 minutes, or until the filling is hot and bubbling.
- Serve immediately while hot.
Observations
Loaded potatoes are a versatile and beloved dish in Brazilian home cooking, valued for their rich taste and straightforward preparation. They are a go-to choice for any occasion, whether as a hearty snack or as a special side dish for a family meal.
This recipe uses medium-sized potatoes that are boiled until tender and then stuffed with a decadent, creamy blend of requeijão and Catupiry, finished with crispy bacon and fresh parsley. The result is a comforting dish that is always a crowd-pleaser.
This recipe uses medium-sized potatoes that are boiled until tender and then stuffed with a decadent, creamy blend of requeijão and Catupiry, finished with crispy bacon and fresh parsley. The result is a comforting dish that is always a crowd-pleaser.
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