Batata gigante com quatro queijos
Giant potato with cheese
Enjoyed in the Mercado Bom Sucesso in Porto and around the campfire at the Laguna Salada in Chaco, Paraguay
2 servings
ingredients
2 giant potatoes
4 types of cheese from the region, with at least one cream or soft cheese included (Swiss example: Vacherin, Gruyere, Sprinz and Crème fraîche)
fresh herbs such as parsley, chives and rosemary
Pepper, olive oil
Aluminum foil
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preparation
Rub the potatoes with olive oil, wrap in aluminum foil and bake at 160 ° C for 50-60 minutes. When they're done, cut off a top lid and scoop out. Fill the inside of the potatoes with cheese, herbs and pepper and place in the oven for another 10 minutes.
Gourmet tip
The potatoes can also be made wonderfully in the embers. After they are filled, you just wrap the lower half in aluminum foil again and place it back in the embers. Shape a rim to keep the cheese from spilling into the fire. Zucchetti, pepperoni and date tomato skewers from the fire or a simple salad go well with it.