Description
Discover the magic of Colombian-style stuffed potatoes, filled with savory spiced meat and encased in a golden crispy shell, perfect for any occasion.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cubed
- 3 tablespoons butter
- 1/4 cup whole milk (or as needed)
- Salt and freshly ground black pepper, to taste
- 1 egg, lightly beaten (for the dough)
- 2 cups ground beef (or shredded rotisserie chicken)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (sweet or smoked)
- 1 small tomato, finely diced (or 2 tablespoons canned tomato paste)
- 1/4 cup green onions, thinly sliced
- 2 tablespoons cilantro, chopped (optional)
- 1/4 cup green olives, chopped (optional)
- 1/2 teaspoon ground achiote (annatto) or a pinch of turmeric (optional)
- 1 cup all-purpose flour (for dredging)
- 2 eggs, beaten (for coating)
- 1 1/2 cups breadcrumbs (panko for extra crunch)
- Vegetable oil for frying (about 2–3 cups depending on pan size)
Instructions
- Cook the potatoes until tender. Place peeled and cubed potatoes in a pot and cover with cold water. Add salt, bring to a boil, and simmer for 15–18 minutes until fork-tender.
- Mash the potatoes to the right texture. Return drained potatoes to the hot pot, add butter and a splash of milk, mash until smooth, season with salt and pepper.
- Prepare the filling. In a skillet over medium heat, warm oil, sauté onion until translucent, add garlic for 30 seconds, then add ground beef and cook until browned. Stir in spices and tomato, simmer for 6–8 minutes, and mix in olives, green onions, and cilantro.
- Combine egg into the potato. Stir the lightly beaten egg into warm potato mash until well-mixed.
- Assemble the papas rellenas. Wet hands, flatten potato, add filling, and seal into an oval shape.
- Dredge in flour, dip in beaten eggs, and coat with breadcrumbs.
- Fry to golden perfection. Heat oil to 350°F (175°C), fry in batches for about 3–4 minutes per side until golden. Alternatively, bake or air-fry as desired.
- Finish and keep warm. Remove from oil, sprinkle with salt and serve hot.
Notes
You can make filling ahead of time and store it in the fridge for up to 3 days. Chill assembled potatoes before frying to maintain shape.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Colombian
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 100mg
Keywords: stuffed potatoes, Colombian recipe, comfort food, papas rellenas, savory snacks