Quatro Queijos Baked Potato


The sheer amount of cheese in this potato should qualify it to be one of the wonders of the world



In my “5 Countries Teach Us How to Level Up the Baked Potato” series, I was lucky enough to receive a submission called quatro queijos, or four-cheese topping. Now, I am a bread and cheese lover. A potato and cheese combination is right up there with heavenly unions for which I am so grateful! And this cheesy filling was a song for my tastebuds.

This quatro queijos recipe comes from Vicky, who is from St. Paulo in Brazil. Made from low-moisture mozzarella, provolone, catupiry, gorgonzola, heavy cream, and butter, this dish is certainly for cheese lovers. In Brazil, baked potatoes are called batata recheadas, or filled potatoes, and quatro queijos is a commonly used filling.

Among the cheeses used in this recipe, it is important to note that catupiry is a Brazilian soft cheese with a similar texture to cream cheese with salty, rich, creamy flavors. It is an excellent spreadable cheese, and I love using it on pizza and in potatoes! Mixing all the aforementioned cheeses together yields a heavy, deliciously decadent topping, and I stuffed my potato full of it. The cheese pulls were ridiculously long and impressive, so don’t take my word for it—just look at the cheese pulls!

Again, if you are a fellow cheese lover, you’ll love quatro queijos. However, if you have any sensitivity to dairy, be warned! There are plenty of other baked potato filling options in this episode, so I recommend you check those out instead.

Quatro queijos is the kind of dish I could keep eating mindlessly forever. I love how Brazilians truly embraced a universal love of everything creamy, cheesy, and indulgent when creating this recipe. It is a delightfully savory dish, and I hope you give it a try, and let me know what you think! Hats off to Brazil!

Watch the Video

Quatro Queijos Baked Potato


  • 4 medium potatoes
  • 150 g low-moisture mozzarella shredded
  • 150 g provolone
  • 150 g  requeijão or catupiry
  • 50 g gorgonzola
  • 50 g heavy cream
  • salt to taste
  • olive oil or butter


  • Wash the potatoes, poke small holes on the skin with a knife or fork, and microwave them for about 8 to 10 minutes or until they are soft. 
  • Remove a piece from the potato to make the hole where the filling will be, take off a little of the center with a spoon, but be careful not to break the skin. 
  • Add a pinch of salt inside and cover the potato skin with olive oil or butter. Take the potatoes to bake in a preheated oven or in the airfryer at 200°C until they are golden and slightly crispy on the outside. 
  • For the filling, add the gorgonzola cheese in a bowl and crumble it with a fork, add the other cheeses, requeijão, heavy cream and the leftover potatoes you removed and mix until it becomes a cream. If you like, you can add some salt and pepper here as well, if needed. 
  • Stuff the potatoes with the cheese cream and put them in the airfryer or oven a few more minutes to brown, or just to heat and melt the cheese, you can also do that in the microwave. These are great served sprinkled with crunchy shoestring potatoes.
Course: Dinner, Lunch
Region: Latin America
Diet: Gluten Free, Vegetarian
Keyword: Comfort food


You May Also Like