Brazilian recipe
Easy baked potatoes with requeijão and Parmesan (Batata assada com catupiry)
Fluffy potatoes with a creamy requeijão and Parmesan stuffing, a simple Brazilian-style snack or side that is finished in the oven.
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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 at supermarkets, vegetable markets and grocery stores. Look for requeijão in the chilled cheese or imported dairy section at larger stores; if it is not available, plain cream cheese spread can be used as a substitute, while requeijão remains the ideal ingredient.
Preparation method
- Wash the potatoes well and prick them all over with a fork
- Place the potatoes in a covered container and microwave for about 20 minutes, or until they turn soft
- Remove the potatoes from the microwave and carefully cut them into halves
- Using a spoon, scoop out some of the flesh from each half to make a cavity for the filling
- In a bowl, mix the creamy requeijão and grated Parmesan cheese. Season with salt to taste
- Stuff the potato cavities with the requeijão and Parmesan mixture
- Bake 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 baked potato with Catupiry-style requeijão is a comforting Brazilian classic, ideal for a quick snack or as an accompaniment.
The soft, well-cooked potato goes beautifully with a creamy, savoury filling made with requeijão and Parmesan cheese. The preparation is easy, yet the final dish feels rich and inviting.
The soft, well-cooked potato goes beautifully with a creamy, savoury filling made with requeijão and Parmesan cheese. The preparation is easy, yet the final dish feels rich and inviting.
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