Brazilian recipe
Easy Homemade Loaded Baked Potatoes (Batata recheada)
A simple and delicious recipe for loaded potatoes, perfect for a hearty snack or a flavorful, practical side dish. Quick and easy to prepare.
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Ingredients
20 medium-sized potatoes
2 1/2 cups requeijão
1 package creamy processed cheese (Catupiry style)
3 packages bacon, cubed or thinly sliced
Fresh parsley, finely chopped to taste
Olive oil for greasing
2 1/2 cups requeijão
1 package creamy processed cheese (Catupiry style)
3 packages bacon, cubed or thinly sliced
Fresh parsley, finely chopped to taste
Olive oil for greasing
Where to find ingredients
You can find potatoes and fresh parsley at local markets (masoko) or vegetable stalls. Requeijão and specialized creamy cheeses may be found in the dairy section of larger supermarkets in Dar es Salaam or Arusha. Bacon is available in the chilled meat section of major grocery stores. As a substitute for requeijão, a thick, mild cream cheese can be used.
Preparation method
- Boil the unpeeled medium potatoes until they are tender yet still firm.
- Drain the potatoes and allow them to cool slightly.
- Cut the cooked potatoes into thick slices, keeping the base intact to create an accordion effect.
- Grease a baking dish with olive oil.
- Arrange the prepared potatoes in the baking dish.
- In a mixing bowl, combine the requeijão, the creamy Catupiry-style cheese, and the bacon.
- Carefully stuff the spaces between the potato slices with the cheese and bacon mixture.
- Sprinkle the chopped fresh parsley over the top.
- Cover the baking dish with aluminum foil.
- Bake in a preheated oven at 180°C for approximately 20 to 25 minutes, or until the filling is thoroughly heated and bubbling.
- Serve immediately while hot.
Observations
Loaded potatoes are a versatile and beloved staple in Brazilian cooking, prized for their bold flavor and simple preparation. They are a fantastic choice for any occasion, whether you need a quick snack or a special side dish to complement a main meal.
This recipe uses medium-sized potatoes, boiled until tender and then filled with a creamy blend of requeijão and catupiry, topped with crispy bacon and fresh chopped parsley. The result is a comforting, flavor-packed dish that is sure to be a crowd-pleaser.
This recipe uses medium-sized potatoes, boiled until tender and then filled with a creamy blend of requeijão and catupiry, topped with crispy bacon and fresh chopped parsley. The result is a comforting, flavor-packed dish that is sure to be a crowd-pleaser.
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