4 large potatoes
1 cup of crumbled ricotta cheese
1/2 cup of shredded requeijao cheese
2 tablespoons of milk
1/2 cup of cubed mozzarella cheese
Salt to taste
1 tablespoon of chopped cilantro
3 tablespoons of grated Parmesan cheese
4 slices of pastrami
4 large potatoes
1 cup of crumbled ricotta cheese
1/2 cup of shredded requeijao cheese
2 tablespoons of milk
1/2 cup of cubed mozzarella cheese
Salt to taste
1 tablespoon of chopped cilantro
3 tablespoons of grated Parmesan cheese
4 slices of pastrami
Wash the potatoes and boil them in water until they're tender, but not falling apart
Drain and let them cool slightly
Cut a lid on top
Remove some of the potato pulp, forming a cavity
Mix the ricotta cheese with requeijao cheese and milk to form a paste
Add the mozzarella cubes, potato pulp removed, salt, and cilantro
Distribute the filling in the potato cavities and sprinkle with Parmesan cheese
Heat the oven at high temperature and bake for 20 minutes
Serve each potato with a slice of pastrami.
