Brazilian recipe
Homestyle Stuffed Potato (Batata recheada)
Discover how to make a simple and delicious stuffed potato, filled with creamy requeijão and crispy bacon, an ideal snack or side dish.
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Ingredients
20 medium potatoes
2 and 1/2 cups of requeijão
1 package of creamy cheese similar to Catupiry
3 packs of bacon cut into cubes or thin slices
Chopped parsley to taste
Olive oil for greasing
2 and 1/2 cups of requeijão
1 package of creamy cheese similar to Catupiry
3 packs of bacon cut into cubes or thin slices
Chopped parsley to taste
Olive oil for greasing
Where to find ingredients
Use market sections for fresh root vegetables, dairy, and bacon in local supermarkets in Lesotho. For requeijão, substitute with local creamy cheese if unavailable.
Preparation method
- Cook the medium potatoes unpeeled until tender but still firm.
- Drain the potatoes and let them cool slightly.
- Cut the cooked potatoes into thick slices without completely separating them, like an accordion.
- Grease a baking dish with olive oil.
- Arrange the potatoes in the dish.
- In a bowl, mix the requeijão, creamy cheese, and bacon.
- Fill each potato slice with the requeijão and bacon mixture.
- Sprinkle chopped parsley on top.
- Cover the dish with aluminum foil.
- Bake in a preheated oven at 180°C for about 20-25 minutes, or until the filling is hot and bubbling.
- Serve hot.
Observations
The stuffed potato is a versatile dish, loved in Basotho cuisine for its bold flavor and easy preparation. Perfect for various occasions, from quick snacks to special side dishes.
This recipe uses medium-sized potatoes, cooked and then filled with a creamy blend of requeijão and bacon, finished with crispy bacon and fresh parsley. The result is a comforting dish full of flavor that appeals to everyone.
This recipe uses medium-sized potatoes, cooked and then filled with a creamy blend of requeijão and bacon, finished with crispy bacon and fresh parsley. The result is a comforting dish full of flavor that appeals to everyone.
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