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Brazilian recipe

Baked potato with Catupiry (Batata assada com catupiry)

A creamy baked potato featuring a generous, savory filling of requeijão and parmesan. A practical and satisfying choice for any occasion.

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30 min preparation 15 min cooking 6 portions 1329 product views
Baked potato with Catupiry (Batata assada com catupiry)

Ingredients

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

Where to find ingredients

Find fresh produce in local supermarkets or municipal markets. For the requeijão (Catupiry style), look for imported Brazilian specialty food sections in larger supermarkets; as a substitute, high-quality cream cheese or spreadable processed cheese may be used, though they differ in texture and flavor profile.

Preparation method

  1. Wash the potatoes thoroughly and prick the surface several times with a fork.
  2. Place the potatoes in a microwave-safe container with a lid and cook for about 20 minutes, or until tender.
  3. Remove the potatoes from the microwave and carefully cut them in half lengthwise.
  4. Using a spoon, scoop out part of the potato flesh from each half to create a hollow center for the filling.
  5. In a bowl, combine the creamy requeijão and grated parmesan cheese. Season with salt to taste.
  6. Fill the hollowed potatoes with the requeijão and parmesan mixture.
  7. Place in a preheated oven at 180°C for approximately 15 minutes, or until the filling is lightly golden and gratinéed.
  8. Remove from the oven and serve immediately.

Observations

This baked potato with Catupiry recipe is a classic comfort dish in Brazilian cuisine, perfect as a quick snack or a versatile side dish.

The combination of tender potato, roasted to perfection, with the creamy and flavorful filling of requeijão and parmesan cheese, is a crowd-pleaser. It is a straightforward preparation that consistently delivers an impressive result.
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