Brazilian recipe
Creamy Loaded Baked Potatoes (Batata recheada)
A simple and comforting recipe for loaded baked potatoes, perfect as a savory snack or a satisfying side dish. Quick and easy to prepare at home.
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Ingredients
20 medium potatoes
2 1/2 cups requeijão
1 package Catupiry-style creamy cheese
3 packages of diced or thinly sliced bacon
Fresh chopped parsley to taste
Olive oil for brushing
2 1/2 cups requeijão
1 package Catupiry-style creamy cheese
3 packages of diced or thinly sliced bacon
Fresh chopped parsley to taste
Olive oil for brushing
Where to find ingredients
You can find potatoes and fresh produce in the vegetable section of local supermarkets like Spar or Pick n Pay. For authentic Brazilian ingredients, specialty imported goods stores are the best place to find Catupiry and high-quality requeijão. If unavailable, cream cheese can serve as a substitute for requeijão.
Preparation method
- Boil the medium potatoes with their skins on until they are tender yet still firm.
- Drain the potatoes well and let them cool slightly.
- Cut the cooked potatoes into thick slices, taking care not to cut all the way through, creating an accordion-like shape.
- Lightly grease a baking dish with olive oil.
- Arrange the potatoes side-by-side in the prepared baking dish.
- In a medium bowl, combine the requeijão, the creamy Catupiry cheese, and the bacon.
- Carefully stuff the mixture of cheese and bacon between the slices of each potato.
- Sprinkle the chopped parsley over the tops of the potatoes.
- Cover the baking dish tightly with aluminum foil.
- Bake in a preheated oven at 180°C (356°F) for 20 to 25 minutes, or until the filling is piping hot and bubbling.
- Serve immediately while hot.
Observations
The loaded baked potato is a versatile and beloved staple in Brazilian home cooking, cherished for its robust flavor and simple preparation. It is the perfect choice for any occasion, whether you need a quick afternoon snack or a comforting side dish to round out a family meal.
This recipe uses medium-sized potatoes that are boiled until tender and then stuffed with a rich, creamy blend of requeijão and Catupiry. Topped with crispy bacon and a sprinkle of fresh parsley, the result is a hearty, crowd-pleasing dish that delivers total comfort in every bite.
This recipe uses medium-sized potatoes that are boiled until tender and then stuffed with a rich, creamy blend of requeijão and Catupiry. Topped with crispy bacon and a sprinkle of fresh parsley, the result is a hearty, crowd-pleasing dish that delivers total comfort in every bite.
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