Brazilian recipe
Baked potato with catupiry (Batata assada com catupiry)
A creamy baked potato featuring a generous filling of requeijão and parmesan cheese. 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, parmesan cheese, and salt in standard grocery stores. Creamy requeijão (Catupiry style) is available in specialty markets or Latin American sections; as a substitute, one may use a thick, high-quality cream cheese or processed cheese spread.
Preparation method
- Wash the potatoes thoroughly and poke several holes over the surface using a fork.
- Place the potatoes in a covered container 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 pulp from each half to create a cavity for the filling.
- In a bowl, mix the creamy requeijão and the grated parmesan cheese. Season with salt to taste.
- Fill the cavities of the potatoes 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 and bubbly.
- Remove from the oven and serve immediately.
Observations
This baked potato with catupiry is a comforting Brazilian classic, perfect for a quick snack or a savory side dish.
The combination of tender, perfectly baked potato with a creamy, flavorful filling of requeijão and grated parmesan cheese is sure to please everyone. It is a simple preparation that delivers impressive results.
The combination of tender, perfectly baked potato with a creamy, flavorful filling of requeijão and grated parmesan cheese is sure to please everyone. It is a simple preparation that delivers impressive results.
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