Brazilian recipe
Loaded Baked Potatoes (Batata recheada)
A simple and comforting recipe for oven-baked potatoes stuffed with a creamy cheese blend and crispy bacon. Perfect as a hearty snack or side dish.
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Ingredients
20 medium potatoes
2 1/2 cups requeijão
1 package catupiry cream cheese
3 packages bacon, diced or thinly sliced
Fresh parsley, chopped to taste
Olive oil for drizzling
2 1/2 cups requeijão
1 package catupiry cream cheese
3 packages bacon, diced or thinly sliced
Fresh parsley, chopped to taste
Olive oil for drizzling
Where to find ingredients
You can find fresh potatoes, bacon, and parsley in the produce and meat aisles of local markets in Honiara or regional supermarkets. Requeijão and Catupiry are specialty Brazilian dairy products; if unavailable locally, high-quality cream cheese or a mix of heavy cream and smooth ricotta can serve as an accessible substitute.
Preparation method
- Boil the medium potatoes with their skins on until they are tender but still firm.
- Drain the potatoes and let them cool down slightly.
- Make deep slices into each cooked potato, accordion-style, without cutting all the way through to the bottom.
- Grease a baking dish with olive oil.
- Arrange the potatoes in the baking dish.
- In a mixing bowl, combine the requeijão, catupiry, and bacon.
- Stuff the layers of each potato with the requeijão and bacon mixture.
- Sprinkle the chopped fresh parsley over the top.
- Cover the baking dish with aluminum foil.
- Bake in a preheated oven at 180°C (350°F) for about 20 to 25 minutes, or until the filling is hot and bubbling.
- Serve immediately while warm.
Observations
The loaded baked potato is a versatile and beloved dish in Brazilian cuisine, cherished for its rich flavor and straightforward preparation. It is an ideal choice for many occasions, whether you are looking for a quick snack or a special side to accompany a main course.
This recipe uses medium-sized potatoes that are boiled and then stuffed with a decadent, creamy combination of requeijão and catupiry, topped with crispy bacon and fresh parsley. The result is a satisfying, feel-good dish that is always a crowd-pleaser.
This recipe uses medium-sized potatoes that are boiled and then stuffed with a decadent, creamy combination of requeijão and catupiry, topped with crispy bacon and fresh parsley. The result is a satisfying, feel-good dish that is always a crowd-pleaser.
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