Papas Rellenas (Fried Stuffed Potatoes)

4.6
(53)

These papas rellenas were made by my mom when we were kids; I always loved them. Each time you make them, you can season them to taste so they're different every time!

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Prep Time:
1 hrs
Cook Time:
45 mins
Additional Time:
2 hrs 30 mins
Total Time:
4 hrs 15 mins
Servings:
12
Yield:
12 stuffed potatoes

Ingredients

  • 4 large potatoes, peeled and cubed

  • 1 ½ teaspoons salt, divided

  • 1 tablespoon vegetable oil

  • 1 green bell pepper, chopped

  • ½ cup chopped onion

  • 3 cloves garlic, minced

  • 1 pound ground beef

  • 4 teaspoons tomato paste

  • 1 tablespoon distilled white vinegar

  • 2 teaspoons ground cumin

  • 1 teaspoon ground black pepper

  • 4 large eggs

  • 2 cups dry bread crumbs

  • 1 cup all-purpose flour

  • 1 quart vegetable oil for frying

Directions

  1. Place potatoes into a large pot; 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 1 to 2 minutes. Mash potatoes with 1/2 teaspoon salt in a bowl until no lumps remain. Set aside to cool to room temperature.

  2. Meanwhile, heat vegetable oil in a large skillet over medium heat. Cook and stir green pepper, onion, and garlic in the hot skillet until onion has softened and turned translucent, about 10 minutes.

  3. Increase heat to medium-high; stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Stir in tomato paste, vinegar, cumin, 1 teaspoon salt, and pepper until tomato paste has dissolved. Transfer beef mixture to a bowl; allow to cool to room temperature.

  4. Line a baking sheet with plastic wrap or waxed paper; set aside. Beat eggs in a mixing bowl; set aside. Pour bread crumbs and flour into separate, shallow dishes; set aside.

  5. Grab a handful of mashed potatoes (about 1/12 of the mashed potatoes); split into 2 equal portions. Form each piece into a small bowl shape and fill each with beef mixture. Place halves together, seal edges, and smooth to make a round ball. Repeat this step with remaining potatoes and beef mixture.

  6. Working one at a time, gently roll potato balls in flour to coat; shake off excess. Dip into beaten egg, then roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded potato balls onto the prepared baking sheet. Refrigerate for 2 to 4 hours or freeze for later use.

  7. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

  8. Cook potato balls in hot oil in batches, using tongs to roll 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.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

380 Calories
16g Fat
45g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 380
% Daily Value *
Total Fat 16g 20%
Saturated Fat 4g 18%
Cholesterol 85mg 28%
Sodium 489mg 21%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 14g
Vitamin C 24mg 118%
Calcium 61mg 5%
Iron 3mg 17%
Potassium 624mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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