Brazilian recipe
Easy Homemade Loaded Baked Potatoes (Batata recheada)
A simple and delicious recipe for stuffed potatoes, perfect as a hearty snack or a flavorful side dish. Quick and easy to whip up!
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Ingredients
20 medium potatoes
2 1/2 cups requeijão
1 package creamy processed cheese (Catupiry style)
3 packages bacon, cubed or thinly sliced
Fresh parsley, chopped to taste
Olive oil for greasing
2 1/2 cups requeijão
1 package creamy processed cheese (Catupiry style)
3 packages bacon, cubed or thinly sliced
Fresh parsley, chopped to taste
Olive oil for greasing
Where to find ingredients
You can find potatoes and fresh parsley at local produce markets or supermarkets. Requeijão and Catupiry-style cheese are specialty items often found in international sections of major supermarkets or specialty Latin markets. Bacon can be purchased in the refrigerated deli section of any grocery store.
Preparation method
- Boil the unpeeled medium potatoes until they are soft but still firm.
- Drain the potatoes and let them cool down slightly.
- Slice the cooked potatoes into thick rounds, being careful not to cut all the way through, accordion-style.
- Grease a baking dish with olive oil.
- Arrange the potatoes in the baking dish.
- In a mixing bowl, combine the requeijão, creamy processed cheese, and bacon.
- Stuff the spaces between the potato slices with the cheese and bacon mixture.
- Sprinkle the chopped parsley over the top.
- Cover the baking dish with aluminum foil.
- Bake in a preheated oven at 180°C for approximately 20-25 minutes, or until the filling is piping hot and bubbling.
- Serve immediately while hot.
Observations
Loaded potatoes are a versatile and beloved staple in Brazilian home cooking, cherished for their bold flavor and straightforward preparation. They are a go-to choice for any occasion, whether you need a quick satisfying snack or a special side to round off a meal.
This recipe starts with medium-sized potatoes, boiled and then stuffed with a rich, creamy blend of requeijão and catupiry, topped off with crispy bacon and fresh chopped parsley. The result is a comforting dish packed with flavor that is sure to be a crowd-pleaser.
This recipe starts with medium-sized potatoes, boiled and then stuffed with a rich, creamy blend of requeijão and catupiry, topped off with crispy bacon and fresh chopped parsley. The result is a comforting dish packed with flavor that is sure to be a crowd-pleaser.
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