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Brazilian recipe

Baked Potato with Catupiry (Batata assada com catupiry)

An incredibly creamy baked potato featuring a generous filling of Catupiry-style requeijão and parmesan cheese. A practical and comforting recipe for any occasion.

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30 min preparation 15 min cooking 6 portions 819 product views
Baked Potato with Catupiry (Batata assada com catupiry)

Ingredients

6 medium potatoes
1/2 jar creamy requeijão (Catupiry type)
Grated parmesan cheese to taste
Salt to taste

Where to find ingredients

Potatoes and parmesan cheese can be found in any local grocery store. For the Catupiry-style requeijão, look for Brazilian or Latin American specialty markets. A common substitute for the creamy consistency of Catupiry is a mixture of cream cheese and heavy cream, though the flavor profile will differ from the original.

Preparation method

  1. Wash the potatoes thoroughly and prick them all over with a fork.
  2. Place the potatoes in a microwave-safe container with a lid and cook for about 20 minutes, or until they are soft.
  3. Carefully remove the potatoes from the microwave and cut them in half.
  4. Using a spoon, scoop out part of the pulp from each half to create a hollow space for the filling.
  5. In a bowl, mix the creamy requeijão and the grated parmesan cheese. Season with salt to taste.
  6. Fill the hollowed-out potato halves with the requeijão and parmesan mixture.
  7. Place in a preheated oven at 180°C (350°F) for approximately 15 minutes, or until the filling is lightly golden and bubbling.
  8. Remove from the oven and serve immediately.

Observations

This baked potato with Catupiry recipe is a comforting classic of Brazilian cuisine, perfect for a quick snack or a savory side dish.

The combination of tender, perfectly roasted potatoes with the rich, creamy filling of requeijão and parmesan cheese is a crowd-pleaser. It is a straightforward preparation that delivers impressive results every time.
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