Brazilian recipe
Baked Potato with Cream Cheese (Batata assada com catupiry)
A creamy baked potato filled with a generous amount of catupiry-style cream cheese and parmesan. A practical and flavorful dish 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 potatoes and parmesan at local supermarkets or grocery stores. For the requeijão (catupiry style), look in the dairy aisle of specialty ethnic markets or gourmet shops. Substitute: If creamy requeijão is unavailable, a high-quality thick cream cheese may be used as a substitute.
Preparation method
- Wash the potatoes thoroughly and poke several holes over the entire surface with a fork.
- Place the potatoes in a container with a lid and microwave for about 20 minutes, or until they are soft.
- Remove the potatoes from the microwave and carefully cut them in half.
- Using a spoon, remove part of the pulp from each half to form 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 an oven preheated to 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 catupiry recipe is a comforting classic in Brazilian cuisine, perfect for a quick snack or as a side dish. The combination of a soft, perfectly roasted potato with a creamy, flavorful filling of catupiry-style cream cheese and parmesan cheese appeals to all palates. It is a simple preparation that delivers an impressive result.
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