Estes “Batatas Assadas com Queijo Gratinado” são a simplicidade e o conforto em estado puro. Perfeitas como acompanhamento para qualquer prato, ou até mesmo como um petisco por si só, estas batatas assadas no forno com um recheio cremoso de manteiga, queijo derretido e uma pitada de sal são incrivelmente fáceis de fazer e garantem um sorriso. O seu aroma e textura reconfortante são perfeitos para um jantar aconchegante.
Ingredientes
- Batatas
- Queijo Mozzarella
- Manteiga
- Sal
Preparação
- Pega-se uma bela batata, lava-se bem e enrole em papel alumínio. Põe no forno e espere.
- De vez enquanto dá uma furadinha com o garfo para ver se ficou molinha.
- Tire do forno, abra uma pequena parte do papel e faça um corte na batata, depois aperte com as duas mãos que esse corte se abre. Passe sal, manteiga e queijo.
Ready for the ultimate comfort food? Here’s the English recipe for these incredibly simple, cheesy baked potatoes.
Cheesy Baked Potatoes (Batatas Assadas com Queijo Gratinado)
There’s something incredibly satisfying about a perfectly baked potato, and this recipe elevates it to a whole new level of comfort with a simple yet irresistible cheesy topping. It’s a testament to how humble ingredients, when prepared with a little care, can create something truly delicious and comforting. These potatoes are incredibly versatile – they make a fantastic side dish for almost any meal, from a Sunday roast to a simple grilled steak, or can even stand alone as a light, satisfying lunch.
The beauty of this recipe lies in its simplicity. Roasting the potato in its skin in foil traps the steam, ensuring a wonderfully soft and fluffy interior. The key is to bake until the potato is perfectly tender, making sure it’s easy to mash and incorporate the butter and cheese. While the recipe suggests mozzarella for its melting qualities, don’t hesitate to experiment with other cheeses. A sharp cheddar, a creamy gruyère, or even a mix of cheeses would be absolutely delicious, adding different layers of flavour.
For an extra touch, you could add some chopped chives or spring onions to the butter and cheese mixture, or even a dollop of sour cream or Greek yogurt for added tanginess. These potatoes are best served piping hot, straight from the oven, so the cheese is still wonderfully gooey and melted.
Ingredients
- Large baking potatoes (e.g., Maris Piper, Russet, or Idaho)
- Mozzarella cheese, grated or thinly sliced
- Butter
- Salt, to taste
Method
- Preheat your oven to 200°C (180°C Fan / Gas Mark 6).
- Take a good quality baking potato, wash it thoroughly, and wrap it tightly in aluminium foil. Place it directly on the oven rack.
- Bake the potato for approximately 1 hour to 1 hour 30 minutes, depending on its size. Periodically, carefully unwrap a small section of the foil and pierce the potato with a fork to check if it’s soft and tender all the way through.
- Once cooked, carefully remove the potato from the oven. Unpeel a small section of the foil to expose the top of the potato. Using a knife, make a lengthwise cut deep into the potato, but not all the way through.
- Gently squeeze the potato from both ends with your hands. This will cause the cut to open up, creating a fluffy cavity in the centre.
- Season generously with salt, add a good knob of butter, and then pile on the grated or sliced mozzarella cheese.
- Return the potato (still in its foil, on a baking tray if preferred) to the oven for a few minutes, or until the cheese is melted and bubbling. Serve immediately.