Papas Rellenas (Fried Stuffed Potatoes)

Papas Rellenas (Fried Stuffed Potatoes)

9 Reviews 7 Pics
  • Prep

    1 h
  • Cook

    45 m
  • Ready In

    4 h 15 m
alu1977
Recipe by  alu1977

“My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!”

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Ingredients

Adjust Servings

Original recipe yields 12 stuffed potatoes

Directions

  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
  2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
  3. Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
  4. Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
  5. To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  6. Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

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Reviews (9)

Rate This Recipe
Tumelo
23

Tumelo

Really good recipe, kids loved it :)

lutzflcat
10

lutzflcat

Every Cuban restaurant in my area has stuffed potato balls, and this one really tastes authentic. There definitely was a preparation learning curve for me as far as stuffing the potatoes. When I finished, I had left over bread crumbs, beef filling, and too many eggs. I used a mashed potato scoop, cut the potatoes in half, stuffed one side with the meat, added the other side and squeezed it into a ball. My potato balls needed more meat stuffing, and next time, I will add filling to each half, and then press together to seal the potato balls. Also, in the future, I will start with 2 eggs, and 1 cup of bread crumbs; you always can add more if necessary. On the positive side, they tasted wonderful, and I definitely will make again. I made these 3 days ago, froze them, defrosted today, deep fried this evening, and they turned out great. One thing the recipe doesn't mention is hot sauce, and these potato balls always are served with hot sauce on the side, so be sure to put your favorite hot sauce on the table. Thanks alu1977, these are the real deal!

Lisa
10

Lisa

I followed the directions completely. Needed more salt in both the potato mixture as well as the meat. Also to get the crumbly soft meat thats in the ones I'm used to I will cook the meet like I do for coney sauce in water then add the onion pepper mixture. These were very labor intensive but well worth it. YEA Dont have to order them online or make a trip to Florida! Thanks

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 380 cal
  • 19%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 45.3 g
  • 15%
  • Protein
  • 14.3 g
  • 29%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 489 mg
  • 20%

Based on a 2,000 calorie diet

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