Best Cuban Stuffed Potatoes Recipes

PAN-FRIED STUFFED POTATOES (CUBAN PAPAS RELLENAS)

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.
• Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
• Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
• Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
• Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
• Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.

(CUBAN) STUFFED POTATOES

Steps:

• Peel and boil potatoes.
• using a mixer mash the potatoes well and set aside to cool, I usually come back 2 or 3 times to mix, to help the cool faster and make sure all the lumps are out.
• Brown ground beef with garlic with garlic onion olives, drain well.
• return beef to your pan and add the taco seasoning and spinach, simmer 5-10 minutes or till the spinach is softened.
• Add 1 egg to mashed potatoes and give a final mix.
• scoop out a handful of potatoes and flatten between your hands (like potato cakes) put some of your ground beef in the center on the "cake" and fold up the sides and mold into a ball, rolling it between your hands.
• you will need two bowls, break your remaining two eggs and beat in one bowl and flour/bread crumbs in the other.
• roll your potato balls in the egg first and then the flour mix.
• over medium high heat brown all sides of the potatoes and serve with black beans and rice.