Brazilian recipe
Roasted Potato with Cream Cheese (Batata assada com catupiry)
A super creamy baked potato with a generous filling of Catupiry-style 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
Potatoes and parmesan are available at any local supermarket. For the requeijão (Catupiry-style), look for creamy processed cheese in jars at specialty Brazilian grocers or international food sections; as a substitute, high-quality thick cream cheese can be used.
Preparation method
- Wash the potatoes thoroughly and prick them all over with a fork
- Place the potatoes in a microwave-safe container with a lid and cook 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 flesh from each half to create a cavity for the filling
- In a bowl, mix the creamy requeijão and 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 recipe for roasted potato with Catupiry is a comforting Brazilian classic, perfect as a quick snack or a savory side dish.
The combination of tender potato, roasted to perfection, with the creamy and flavorful filling of Catupiry-style cream cheese and parmesan cheese pleases every palate. It is a straightforward preparation that impresses with its rich result.
The combination of tender potato, roasted to perfection, with the creamy and flavorful filling of Catupiry-style cream cheese and parmesan cheese pleases every palate. It is a straightforward preparation that impresses with its rich result.
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