Brazilian recipe
Loaded Baked Potatoes (Batata recheada)
A crowd-pleasing, comforting dish featuring tender potatoes filled with a velvety blend of cheeses and crispy bacon, perfect for a hearty lunch or side.
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Ingredients
20 medium-sized potatoes
2 and 1/2 cups requeijão
1 packet catupiry cream cheese
3 packets diced or thinly sliced bacon
Finely chopped fresh parsley to taste
Olive oil for brushing
2 and 1/2 cups requeijão
1 packet catupiry cream cheese
3 packets diced or thinly sliced bacon
Finely chopped fresh parsley to taste
Olive oil for brushing
Where to find ingredients
Potatoes and fresh parsley are widely available at any greengrocer or supermarket produce section. Requeijão and catupiry are authentic Brazilian dairy products; look for them in the chilled aisle of international food shops or specialist Brazilian grocers. As a substitute if unavailable, a blend of full-fat cream cheese and mild ricotta can be used to approximate the texture.
Preparation method
- Boil the medium potatoes in their skins until tender, yet still holding their shape.
- Drain the potatoes and allow them to cool slightly.
- Slice each cooked potato into thick rounds, being careful not to cut all the way through, creating an accordion effect.
- Brush a baking tray with olive oil.
- Arrange the potatoes neatly on the prepared tray.
- In a mixing bowl, combine the requeijão, catupiry, and bacon.
- Carefully stuff the gaps between the potato slices with the cheese and bacon mixture.
- Sprinkle the chopped parsley over the top.
- Cover the tray tightly with foil.
- Bake in a preheated oven at 180°C for 20-25 minutes, or until the filling is piping hot and bubbling.
- Serve immediately while hot.
Observations
The loaded baked potato is a highly versatile staple in Brazilian cooking, cherished for its rich flavour profile and straightforward preparation. It is the perfect choice for a variety of occasions, whether you are putting together a quick midday meal or looking for a special side dish to complement a roast dinner.
This method calls for medium-sized potatoes, boiled and then stuffed with a luxurious combination of requeijão and catupiry, topped with crispy bacon bits and fresh herbs. The end result is a deeply comforting dish that never fails to satisfy.
This method calls for medium-sized potatoes, boiled and then stuffed with a luxurious combination of requeijão and catupiry, topped with crispy bacon bits and fresh herbs. The end result is a deeply comforting dish that never fails to satisfy.
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