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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 359.9
  • Total Fat: 29.6 g
  • Cholesterol: 68.1 mg
  • Sodium: 239.7 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 9.3 g

View full nutritional breakdown of Papas Rellenas (Fried Stuffed Potatoes) calories by ingredient
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Papas Rellenas (Fried Stuffed Potatoes)

Submitted by: JADEDRAVENSWOLF
Papas Rellenas (Fried Stuffed Potatoes)

Introduction

Fried Stuffed Potatoes

Papas Rellenas (Cuban fried stuffed potatoes) are inarguably one of the more classic of Cuban side dishes. They're ideal for a Cuban theme party or other event.
Fried Stuffed Potatoes

Papas Rellenas (Cuban fried stuffed potatoes) are inarguably one of the more classic of Cuban side dishes. They're ideal for a Cuban theme party or other event.

Number of Servings: 24

Ingredients

    Papas (Potatoes)
    4 large potatoes, peeled & boiled
    1/2 teaspoon salt
    4 eggs
    dry breadcrumbs
    flour, enough for rolling
    vegetable oil (for frying)
    1 lb seasoned ground beef (picadillo)

    PICADILLO (SEASONED GROUND BEEF)
    1/2 cup chopped onion
    1 green bell pepper, finely chopped
    3 garlic cloves, minced
    1 lb ground beef
    1 teaspoon salt
    2 teaspoons cumin
    1 teaspoon freshly ground coarse black pepper
    4 teaspoons tomato paste
    1 tablespoon vinegar
    vegetable oil

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Directions

To make the potatoes:.
2Boil potatoes until fully cooked.
3Drain potatoes and mash with salt.
4DO NOT ADD BUTTER, OIL, OR LIQUID.
5Let cool.
6Make meat mixture:.
7Saute onions and green pepper until onions are limp.
8Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
9Continue to cook until meat is completely cooked.
10Drain off excess fat and allow to cool.
11Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
12Stuff the indentation in each 1/2 with ground beef or picadillo.
13Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch).
14If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
15Dip ball into beaten egg and the flour until lightly covered.
16Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
17Refrigerate for 2-4 hours or you may freeze these for later use.
18Use frying pan with enough oil to cover half the ball at a time.
19Heat oil to frying time (375°F) and drop each potato ball into oil.
20BE CAREFUL!
21Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
22If you have deep-fryer heat oil to 375°F.
23Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
24DON'T OVERCOOK.
25Deep frying is best when they are frozen.


Number of Servings: 24

Recipe submitted by SparkPeople user STARSRAVEN.






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Member Ratings For This Recipe

  • next time I think that I will try a different meat seasoning but this did give me a lot of great ideas. Will make again with changes the crust on these is great. Thank-you for the recipe. - 9/13/10

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  • growing up in Miami and not being from Cuba,food became an adventure.These were some of my favorite things and taught me to learn about different cuisines.I never attempted to make papas rellenas until now. thank you so much. - 7/14/10

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  • sounds really good, but it seems like alot of work!! - 5/3/09

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