Brazilian recipe
Baked Potato with Catupiry (Batata assada com catupiry)
Ultra-creamy baked potatoes with a generous filling of Catupiry cream cheese and Parmesan. A practical recipe for any occasion.
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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
Find fresh potatoes and Parmesan at local supermarkets or produce markets. Requeijão (Catupiry style) can be found in the international or dairy aisle of well-stocked supermarkets; if unavailable, a thick, high-quality cream cheese or spreadable processed cheese is a suitable substitute.
Preparation method
- Wash the potatoes thoroughly and poke them several times over the surface with a fork.
- Place the potatoes in a microwave-safe container with a lid 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 part of the potato pulp from each half to create a hollow center for the filling.
- In a bowl, mix the creamy requeijão and grated Parmesan cheese. Season with salt to taste.
- Fill the hollow centers of the potatoes with the cream cheese and Parmesan mixture.
- Place in a preheated oven at 180°C (356°F) for approximately 15 minutes, or until the filling is lightly golden and bubbly.
- Remove from the oven and serve immediately.
Observations
This baked potato with Catupiry is a comforting classic of Brazilian cuisine, perfect as a quick snack or a savory side dish. The combination of tender, perfectly baked potatoes with a rich, creamy filling of Catupiry cream cheese and salty Parmesan cheese is sure to please everyone. It is a straightforward preparation that delivers impressive results.
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