Brazilian recipe
Baked Potato with Catupiry Cream Cheese (Batata assada com catupiry)
A creamy baked potato featuring a generous filling of Catupiry-style 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 type)
Grated parmesan cheese to taste
Salt to taste
1/2 jar of creamy requeijão (Catupiry type)
Grated parmesan cheese to taste
Salt to taste
Where to find ingredients
Potatoes and salt can be found in any local grocery store or produce market. For the Catupiry-style requeijão, look for Brazilian or Latin American specialty shops; if unavailable, a thick, high-quality cream cheese or spreadable processed cheese may be used as a substitute.
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 pulp from each half to create a hollow 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 (350°F) for approximately 15 minutes, or until the filling is lightly browned.
- Remove from the oven and serve immediately.
Observations
This baked potato recipe with Catupiry is a comforting classic of Brazilian cuisine, perfect for a quick snack or a savory side dish. The combination of the tender, perfectly baked potato with the rich and creamy filling of requeijão and parmesan cheese appeals to all palates. It is a simple preparation that consistently delivers impressive results.
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