Brazilian recipe
Baked Potato with Creamy Requeijão (Batata assada com catupiry)
A creamy baked potato featuring a generous filling of requeijão and parmesan cheese. A practical and comforting dish for any occasion.
0.0 / 5 by 0 Reviews
Ingredients
6 medium potatoes
1/2 jar of creamy requeijão (Catupiry style)
Grated parmesan cheese to taste
Salt to taste
1/2 jar of creamy requeijão (Catupiry style)
Grated parmesan cheese to taste
Salt to taste
Where to find ingredients
Potatoes and parmesan cheese can be found in any local market or supermarket. Requeijão (Catupiry style) can be found in specialty import sections or larger supermarkets; as a substitute, cream cheese with a firmer texture can be used.
Preparation method
- Wash the potatoes well and poke several holes over the surface with a fork.
- Place 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.
- With a spoon, remove part of the pulp from each half, creating a cavity for the filling.
- In a bowl, mix the creamy requeijão and the grated parmesan cheese. Season with salt to taste.
- Fill the potato cavities with the requeijão and parmesan mixture.
- Place in a preheated oven at 180°C for approximately 15 minutes, or until the filling is lightly browned.
- Remove from the oven and serve immediately.
Observations
This baked potato with requeijão recipe is a comforting classic of Brazilian cuisine, perfect for a quick snack or as a side dish. The combination of soft, perfectly baked potato with a creamy and savory filling of requeijão and parmesan cheese is sure to please every palate. It is a simple preparation that impresses with its rich result.
Ratings and comments