Brazilian recipe
Baked Potato with Catupiry (Batata assada com catupiry)
A creamy baked potato featuring a generous filling of Brazilian-style cream cheese and parmesan. A practical recipe perfect for any occasion.
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Ingredients
6 medium potatoes
1/2 jar of creamy requeijão (Catupiry style)
Grated parmesan cheese to taste
Salt to taste
1/2 jar of creamy requeijão (Catupiry style)
Grated parmesan cheese to taste
Salt to taste
Where to find ingredients
You can find potatoes and parmesan cheese at any local grocery store. For the creamy requeijão (Catupiry style), look for it in specialized Latin American markets or international grocery stores; as a substitute, a high-quality thick cream cheese may be used, though the flavor profile will differ slightly.
Preparation method
- Wash the potatoes thoroughly and poke a few holes over their surface with a fork.
- Place the potatoes in a lidded container and microwave for about 20 minutes, or until they are soft.
- Carefully remove the potatoes from the microwave and 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 the 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 (350°F) for approximately 15 minutes, or until the filling is lightly golden.
- Remove from the oven and serve immediately.
Observations
This baked potato with Catupiry recipe is a comforting Brazilian culinary classic, ideal for a quick snack or a savory side dish. The combination of a tender, perfectly roasted potato with a rich, creamy filling of requeijão and parmesan cheese is a crowd-pleaser. It is a straightforward preparation that delivers impressive, flavorful results.
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