Brazilian recipe
Baked potatoes with creamy Catupiry cheese (Batata assada com catupiry)
Tender baked potatoes with a generous requeijão and Parmesan filling. A simple Brazilian recipe for a snack, side, or relaxed family meal.
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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
Buy potatoes from the fresh produce area of a market or supermarket, and Parmesan from the chilled cheese section. Requeijão or Catupiry is most likely in Brazilian or Latin American food shops; plain cream cheese may be used as a substitute, with the original preferred.
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 tender
- 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
- Bake in a preheated oven at 180°C for about 15 minutes, or until the filling is lightly browned
- Remove from the oven and serve straight away
Observations
This baked potato with Catupiry recipe is a comforting classic from Brazilian cuisine, good for a quick snack or as a side dish.
The soft potato, cooked to the right point, pairs with a rich, creamy filling of requeijão and Parmesan cheese in a way that is easy to enjoy. It is straightforward to make and gives a satisfying result at the table.
The soft potato, cooked to the right point, pairs with a rich, creamy filling of requeijão and Parmesan cheese in a way that is easy to enjoy. It is straightforward to make and gives a satisfying result at the table.
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