Brazilian recipe
Stuffed Baked Potatoes (Batata recheada)
A simple and comforting stuffed potato recipe, perfect for a tasty snack or a practical side dish. Quick to prepare and full of flavor.
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Ingredients
20 medium potatoes
2 1/2 cups requeijão
1 packet Catupiry creamy cheese
3 packets bacon, cubed or thinly sliced
Chopped parsley to taste
Olive oil for greasing
2 1/2 cups requeijão
1 packet Catupiry creamy cheese
3 packets bacon, cubed or thinly sliced
Chopped parsley to taste
Olive oil for greasing
Where to find ingredients
You can find potatoes and fresh parsley at local markets or supermarkets. Requeijão and Catupiry are Brazilian specialty dairy products found in the international or Latin American section of specialty grocery stores; if unavailable, a thick cream cheese or soft processed cheese can be used as a substitute. Bacon is readily available in the refrigerated meat section of any grocery store.
Preparation method
- Boil the unpeeled medium potatoes until tender but still firm.
- Drain the potatoes and allow them to cool slightly.
- Slice the cooked potatoes into thick sections without cutting all the way through, accordion-style.
- Grease a baking tray with olive oil.
- Arrange the potatoes on the baking tray.
- In a mixing bowl, combine the requeijão, Catupiry, and bacon.
- Stuff the slices of each potato with the requeijão and bacon mixture.
- Sprinkle the chopped parsley over the top.
- Cover the baking tray with aluminum foil.
- Bake in a preheated oven at 180°C (350°F) for approximately 20-25 minutes, or until the filling is heated through and bubbling.
- Serve hot.
Observations
Stuffed potatoes are a versatile and beloved dish in Brazilian cuisine, cherished for their bold taste and ease of preparation. They are perfect for many occasions, ranging from a quick snack to a special side dish for a hearty meal.
This recipe features medium-sized potatoes, boiled and then stuffed with a rich, creamy blend of requeijão and Catupiry, finished off with crispy bacon and fresh parsley. The result is a satisfying, soul-warming dish that is always a crowd-pleaser.
This recipe features medium-sized potatoes, boiled and then stuffed with a rich, creamy blend of requeijão and Catupiry, finished off with crispy bacon and fresh parsley. The result is a satisfying, soul-warming dish that is always a crowd-pleaser.
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