Description
Stuffed Potatoes, also known as Papas Rellenas, are deliciously crispy on the outside and filled with a savory mixture of ground beef, onions, and spices.
Ingredients
Scale
- 2 large russet potatoes (about 1.5 pounds)
- 1 cup cooked ground beef (or shredded chicken)
- 1/2 cup onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup breadcrumbs
- Vegetable oil for frying
Instructions
- Begin by peeling the potatoes and cutting them into quarters. Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool slightly before mashing until smooth. Set aside.
- In a skillet over medium heat, add a tablespoon of oil and sauté the onion, green bell pepper, and garlic until softened, about 5 minutes. Add the cooked ground beef (or chicken), cumin, paprika, salt, and black pepper. Stir to combine and cook for another 5 minutes. Remove from heat and mix in the cilantro if using. Let the filling cool.
- Once the potato mash is cool enough to handle, take a portion (about 1/4 cup) and flatten it in your palm. Place a tablespoon of the filling in the center and carefully fold the potato around it to form a ball. Repeat with the remaining potatoes and filling.
- Set up a breading station: Place the flour in one shallow dish, beat the egg in another, and spread the breadcrumbs in a third. Roll each potato ball in flour, dip in the egg, and coat with breadcrumbs.
- In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat. Once hot, carefully add the potato balls in batches, frying until golden brown and crispy, about 4-5 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Serve the papas rellenas warm with your favorite dipping sauce or salsa.
Notes
- For a vegetarian version, substitute the meat with black beans or sautéed mushrooms.
- Add cheese to the filling for an extra creamy texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg