Brazilian flair baked twice potatoes have that extra step that you give to it that makes the whole difference in this classic dish.
Here at our home it’s very rare that we make potatoes. We like french fries, I love mashed potatoes, Ludmilla not so much, she loves baked potatoes and I don’t like them as much. So, that is one of the reasons that we hardly ever cook potatoes. Yet, when we eat them in our favorite ways, we always ask ourselves why we don’t make them more often.
On our week days we have been trying to eat early even with the nights getting longer. We feel that when we eat early we have time to relax and watch TV before go to bed. Last week I came back from work and Ludmilla had dinner ready: grilled Ribeye and baked potatoes. When I looked at and I saw that we had only baked potatoes to eat as a side I cut a small piece just to have some of it to go with my steak. As soon as I had the first bite I was surprised with the explosion of flavors and of course I had to ask what was in it. Ludmilla, told me that she added creme de leite and splash of Brazilian malagueta pepper. I couldn’t believe how much flavor these two ingredients added to the potatoes. Simply delicious!!
For anyone that dreams of working with food here is the “19 Insanely Cool Food Jobs That’ll Make You Incredible Jealous”
- 6 russet potatoes
- ½ can of creme de leite
- 1½ cups yellow cheddar cheese, shredded
- 3 tbs salted butter
- 1tbp dry oregano
- 2 cups of broccoli cooked (crunchy)
- ½ cup crispy bacon for garnish
- Green onions for garnish
- Heat oven to 400 degrees.
- Wash potatoes with a brush in cold water.
- Dry, then using a fork, poke holes all over.
- Coat lightly with oil around the potatoes.
- Sprinkle with kosher salt and pepper.
- Wrap the potatoes in foil.
- Place potatoes directly on rack in middle of oven.
- Bake 1:30 hour or until the potatoes feel soft.
- Once the potatoes are cool enough slice, cut each one in half.
- Scoop out the potato pulp and place it into a large bow.
- Be careful to not rip the skins intact. Set aside.
- Add the butter to the potato pulp and mash.
- Add salt, pepper, dry oregano, creme de leite, broccoli and 1 cup of the yellow cheddar cheese.
- Fill the potatoes skin with the mashed potatoes mix.
- Add more cheese on top.
- Bake for 20 minutes or until the cheese is melted.
- Add crispy bacon and fresh green onions on top.
Beijos and Tchau!