Brazilian recipe
Baked potatoes with creamy requeijão and Parmesan (Batata assada com catupiry)
A simple Brazilian-style baked potato with a soft middle and creamy cheese filling, good for a quick meal or to sit beside fish, chicken or rice.
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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
Find potatoes, salt and Parmesan in local stores, co-op shops and general grocery sections. Requeijão may be available at larger supermarkets or imported dairy counters; if not, a plain cream cheese-style spread can be used as a substitute while keeping requeijão as the intended ingredient.
Preparation method
- Wash the potatoes well and use a fork to prick holes over the surface
- Place the potatoes in a container with a lid and microwave for about 20 minutes, or until soft
- Remove the potatoes from the microwave and cut them in half carefully
- Use a spoon to take out some flesh from each half, leaving a hollow for the filling
- Mix the creamy requeijão and grated Parmesan cheese in a bowl. Season with salt to taste
- Fill the hollows in the potatoes with the requeijão and Parmesan mixture
- Put in an oven preheated to 180°C for about 15 minutes, or until the filling gratinates lightly
- Remove from the oven and serve immediately
Observations
This baked potato with Catupiry-style requeijão is a comforting recipe from Brazilian cooking, made for an easy snack or a side dish.
The potato becomes soft and tender, then meets a savoury, creamy filling of requeijão and Parmesan cheese. It is an uncomplicated dish, but the finished potatoes are rich and pleasing.
The potato becomes soft and tender, then meets a savoury, creamy filling of requeijão and Parmesan cheese. It is an uncomplicated dish, but the finished potatoes are rich and pleasing.
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