Papas Rellenas Fried Stuffed Potatoes
Papas Rellenas, or Fried Stuffed Potatoes, are a crispy, golden delight bursting with savory flavor. This classic dish features pillowy mashed Russet potatoes wrapped around a spiced ground beef filling, seasoned with paprika, cumin, and garlic for a rich, aromatic profile. Coated in flour, egg, and breadcrumbs, each potato ball is fried to perfection for a crunchy exterior that contrasts beautifully with the tender and flavorful center. Perfect as a hearty appetizer, snack, or main dish, these creamy, crusty bites are a true crowd-pleaser. Whether served warm alongside a fresh salad or enjoyed on their own, Papas Rellenas are a comfort food favorite that embodies bold flavors and irresistible texture.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 pound Ground beef (or ground turkey)
- 1 medium Onion, finely diced
- 2 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 3 cups Vegetable oil (for frying)
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped
- 1 cup All-purpose flour
- 2 large Eggs
- 2 cups Breadcrumbs
Instructions
Peel the potatoes and cut them into large chunks. Place the potatoes in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil, then lower the heat and simmer until the potatoes are tender, about 15-20 minutes.
Drain the potatoes and mash them in a large bowl until smooth. Let the mashed potatoes cool to room temperature.
In a large skillet over medium heat, heat 1 tablespoon of vegetable oil. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute.
Add the ground beef to the skillet and cook, breaking up the meat with a spoon, until browned and fully cooked, about 8-10 minutes.
Stir in the tomato paste, paprika, cumin, 1 teaspoon of salt, and black pepper. Cook for another 2-3 minutes, then stir in the chopped parsley. Remove from heat and let the filling cool slightly.
Take about 1/4 cup of the mashed potato mixture and flatten it into a disc in the palm of your hand. Place 1 tablespoon of the meat filling in the center, then carefully wrap the potato around the filling to form a ball. Repeat with the remaining mashed potatoes and filling.
Set up a breading station: place the flour in one shallow dish, beat the eggs in a second shallow dish, and place the breadcrumbs in a third shallow dish.
Roll each potato ball in the flour, dip it in the beaten eggs, and then coat it in the breadcrumbs. Repeat until all the potato balls are breaded.
Heat the vegetable oil in a deep saucepan or fryer over medium-high heat until it reaches 350°F (175°C). Fry the potato balls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
Use a slotted spoon to transfer the fried potato balls to a plate lined with paper towels to drain excess oil.
Serve warm as a snack, appetizer, or alongside a salad as a main dish. Enjoy!
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
