Brazilian recipe
Baked potatoes with creamy Catupiry filling (Batata assada com catupiry)
Soft baked potatoes filled generously with requeijão and Parmesan. A practical Brazilian-style snack or side that feels properly comforting.
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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 in the fresh produce section and Parmesan in the chilled cheese section of a supermarket. Requeijão or Catupiry is usually in Brazilian or Latin American food shops; plain cream cheese can be used as a substitute, though the original is best.
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 cooking, ideal as a quick snack or as a side dish.
The tender potato, cooked until just right, works beautifully with the creamy, savoury filling of requeijão and Parmesan cheese. It is a simple preparation that still makes a pleasing impression when served.
The tender potato, cooked until just right, works beautifully with the creamy, savoury filling of requeijão and Parmesan cheese. It is a simple preparation that still makes a pleasing impression when served.
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