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Brazilian recipe

Baked Potato with Cream Cheese (Batata assada com catupiry)

Ultra-creamy baked potatoes with a generous filling of Catupiry-style cream cheese and parmesan. A practical recipe for any occasion.

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30 min preparation 15 min cooking 6 portions 859 product views
Baked Potato with Cream Cheese (Batata assada com catupiry)

Ingredients

6 medium potatoes
1/2 jar of creamy requeijão (Catupiry-style)
Grated parmesan cheese to taste
Salt to taste

Where to find ingredients

Potatoes, parmesan, and salt can be found in any local supermarket. For the requeijão (Catupiry-style), check specialized international grocers or import shops; as a substitute, full-fat cream cheese or a mix of cream cheese and heavy cream can be used to achieve a similar consistency.

Preparation method

  1. Wash the potatoes well and poke a few holes over the entire surface with a fork.
  2. Place the potatoes in a microwave-safe container with a lid and cook for about 20 minutes, or until they are soft.
  3. Carefully remove the potatoes from the microwave and cut them in half.
  4. Using a spoon, remove part of the pulp from each half, creating a hollow cavity for the filling.
  5. In a bowl, mix the creamy requeijão and the grated parmesan cheese. Season with salt to taste.
  6. Fill the potato cavities with the requeijão and parmesan mixture.
  7. Place in a preheated oven at 180°C for approximately 15 minutes, or until the filling is lightly browned.
  8. 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 tender potato, baked to perfection, with the creamy and flavorful filling of Catupiry-style cream cheese and parmesan cheese pleases every palate. It is a simple preparation that impresses with its delicious results.
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