Brazilian Style Stuffed Potatoes with Cheese

Cheesy Stuffed Potatoes That Melt in Your Soul (Not Just in Your Mouth)

Sometimes, all you need is a warm, cheesy dish that feels like a hug from the inside. And let’s be honest, nothing does that better than a good stuffed potato. Not the frozen, sad kind from the supermarket — we’re talking real potatoes, real cheese, real love. This recipe is everything you want in comfort food: creamy, crispy, hearty, and surprisingly simple. Even better? You only need one pan and about 20 minutes. Your kitchen stays clean, and your stomach stays happy.

---

Ingredients (Serves 2)

- 2 large, firm potatoes (russet works great, but you do you)

- ½ cup of shredded cheese (cheddar, mozzarella, or that mystery blend in your fridge)

- Salt and pepper to taste

Optional: smoked paprika, garlic powder, chopped chives, or any secret spice blend that makes you feel fancy

---

Step-by-Step Instructions

1. Boil the potatoes

Start by giving your potatoes a nice rinse. No one wants gritty bites. Place them in a pot of cold, salted water, bring it to a boil, and let them cook until they’re fork-tender — soft enough to almost fall apart, but still keeping their shape. This usually takes around 12–15 minutes depending on the size. Don’t overcook them or you’ll end up with potato mash — which, to be fair, wouldn’t be the worst outcome.

2. Halve and hollow

Once cooked and slightly cooled, slice each potato lengthwise down the middle. Grab a spoon and gently scoop out some of the center, making space for all that cheesy goodness. You’re basically crafting adorable little potato boats. Be gentle, or you might poke through the skin and sink your dreams of a perfect stuffing.

3. Mix the magic

Take the scooped-out potato filling and toss it in a bowl. Add your shredded cheese, salt, pepper, and any extras you like (paprika or a touch of butter work wonders). Mix until the cheese starts to melt and everything looks like a gooey, rustic mash. It shouldn’t be too smooth — we want texture!

4. Stuff it up

Using a spoon (or your fingers if you’re brave and hungry), fill the hollowed-out potato halves with the cheesy mixture. Don’t be stingy — pile it high and proud.

5. Bake to perfection

Place your masterpieces on a baking sheet and pop them into a preheated oven (about 200°C/400°F) for 5–7 minutes, or until the tops are golden and bubbling. You’ll know it’s ready when the cheese is melted and slightly crisp on the edges.

---

Bonus Tips:

Upgrade the cheese: Mix in some cream cheese or Parmesan for extra richness.

Make it meaty: Toss in bits of cooked bacon, ham, or shredded chicken for a fuller meal.

Vegan twist? Use dairy-free cheese and plant-based butter — it works!

---

Why You’ll Love It

These potatoes are more than just a side dish — they’re the main event. Perfect for a cozy dinner, a lazy weekend lunch, or even as a midnight snack (no judgment here). They feel like something your grandmother made, but with the ease of modern life. Plus, you don’t need a dozen ingredients or hours in the kitchen.

This is the kind of recipe that feels like you cooked for hours, when in reality you tossed it together while watching your favorite show. Win-win!

---

Tried It? Tell Me!

If you give this recipe a shot, let me know how it turned out. Did you go classic or add your own twist? Either way, I’d love to hear about your cheesy potato journey. Stay tuned for more one-pan wonders coming soon!