Brazilian recipe
Easy jacket potatoes with requeijão and Parmesan filling (Batata assada com catupiry)
Fluffy jacket potatoes with a creamy requeijão and Parmesan filling, a simple Brazilian-inspired snack or side to serve hot.
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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
Potatoes, Parmesan and salt are available from supermarkets, greengrocers and market stalls. Look for requeijão in the chilled dairy section of larger supermarkets, Brazilian shops or international grocers; if unavailable, plain cream cheese is a substitute, with requeijão as the intended ingredient.
Preparation method
- Wash the potatoes well and prick them all over with a fork
- Put the potatoes in a lidded container and microwave for about 20 minutes, or until soft
- Remove the potatoes from the microwave and carefully cut them in half
- Using a spoon, scoop out some of the flesh from each half, making a hollow for the filling
- In a bowl, mix the creamy requeijão and grated Parmesan cheese. Season with salt to taste
- Fill the potato hollows with the requeijão and Parmesan mixture
- Place in an oven preheated to 180°C for about 15 minutes, or until the filling is lightly gratinated
- Remove from the oven and serve immediately
Observations
This jacket potato with Catupiry-style requeijão is a comforting Brazilian classic, ideal for a quick snack or as a side dish.
The fluffy potato, cooked until properly tender, works wonderfully with the creamy, savoury filling of requeijão and Parmesan cheese. It is easy to prepare, yet the finished result feels generous and a little indulgent.
The fluffy potato, cooked until properly tender, works wonderfully with the creamy, savoury filling of requeijão and Parmesan cheese. It is easy to prepare, yet the finished result feels generous and a little indulgent.
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