Brazilian recipe
Baked Potato with Cream Cheese (Batata assada com catupiry)
Ultra-creamy baked potato with a generous filling of requeijão and parmesan cheese. A practical and flavorful 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
Find potatoes and parmesan cheese at local grocery stores. Requeijão (Catupiry style) is a specific Brazilian processed cheese cream found in specialized Latin markets or international food sections; as a substitute, one may use a high-quality thick cream cheese.
Preparation method
- Wash the potatoes well and pierce them several times all over the surface with a fork.
- Place the potatoes in a lidded container and microwave for about 20 minutes, or until they are soft.
- Remove the potatoes from the microwave and carefully cut them in half.
- Using a spoon, remove 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 potato cavities 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.
- Remove from the oven and serve immediately.
Observations
This baked potato with Catupiry recipe is a comforting Brazilian classic, perfect for a quick snack or a savory side dish.
The combination of tender, perfectly baked potato with a rich and creamy filling of requeijão and parmesan cheese pleases every palate. It is a simple preparation that impresses with its delicious results.
The combination of tender, perfectly baked potato with a rich and creamy filling of requeijão and parmesan cheese pleases every palate. It is a simple preparation that impresses with its delicious results.
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