Brazilian recipe
Baked potatoes with creamy requeijao and Parmesan (Batata assada com catupiry)
Soft baked potatoes filled generously with Catupiry-style requeijao and Parmesan for an easy snack or comforting side.
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Ingredients
6 medium potatoes
1/2 tub creamy requeijao (Catupiry-style)
Grated Parmesan cheese to taste
Salt to taste
1/2 tub creamy requeijao (Catupiry-style)
Grated Parmesan cheese to taste
Salt to taste
Where to find ingredients
Find potatoes, salt and Parmesan in regular supermarkets, in the produce and cheese sections. Catupiry-style requeijao is usually stocked by Brazilian or Latin American grocers; if needed, use plain thick cream cheese as an explicit substitute while keeping requeijao as the ideal ingredient.
Preparation method
- Wash the potatoes well and prick them all over with a fork
- Put the potatoes in a covered microwave-safe dish and microwave for about 20 minutes, or until tender
- Remove the potatoes from the microwave and carefully cut them in half
- Using a spoon, scoop out some of the flesh from each half, making a hollow for the filling
- In a bowl, mix the creamy requeijao with the grated Parmesan cheese. Season with salt to taste
- Fill the potato hollows with the requeijao and Parmesan mixture
- Bake in a preheated oven at 180°C for about 15 minutes, or until the filling is lightly browned
- Remove from the oven and serve straight away
Observations
This baked potato with Catupiry-style requeijao is a comforting Brazilian classic, just right for a quick snack or an easy side dish.
Tender potatoes, cooked until soft, are filled with a creamy, savoury mix of requeijao and Parmesan cheese. It is a simple preparation that delivers a generous, satisfying result.
Tender potatoes, cooked until soft, are filled with a creamy, savoury mix of requeijao and Parmesan cheese. It is a simple preparation that delivers a generous, satisfying result.
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