"Four pieces of cheese. That's all you need to make what Brazilians consider the pinnacle of baked potatoes, or batata recheada. This quadruply-cheesy variation is called quatro queijos ("four cheeses" in Portuguese), and the result is the definition of creamy decadence. No sour cream. No bacon bits scattered across the top. Just cheese. Try it once, and it'll probably make you wonder why the rest of the world has been doing this wrong the entire time."
"And before we get ahead of ourselves, no, we aren't making quatro queijos by slapping four slices of American cheese right on top. Instead, each piece of the quartet is a different cheese - low-moisture mozzarella for extra chewiness, sharp provolone, tangy gorgonzola, and the piece de resistance, catupiry, a type of Brazilian soft cheese. Heavy cream binds it all into something spreadable, and might even be dangerous if you're hoping for leftovers."
Quatro queijos batata recheada combines four cheeses—low-moisture mozzarella, sharp provolone, tangy gorgonzola, and catupiry—into a creamy filling bound with heavy cream. Potatoes are pierced and microwaved until soft, then opened and baked until the skins are crisp and golden. Scooped-out potato flesh is mixed with the cheeses and cream until smooth, then stuffed back into the skins and baked or air-fried until melted and bubbling. Optional topping of shoestring potatoes adds a crunchy contrast to the rich, creamy interior. The result is an intensely cheesy, indulgent stuffed potato experience.
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