STUFFED POTATOES CUBANO

Stuffed Potatoes Cubano image

Provided by Carolyn Haas

Time 30m

Number Of Ingredients 7

6 medium russet potatoes (baking potatoes)
1/2 tsp salt or to taste
1 clove garlic, grated (or equivalent garlic powder)
2 Tbsp milk
2 eggs
1 c breadcrumbs (to roll)
1-2 c prepared picadillo

Steps:

1. Peel, cube and boil potatoes until easily pierced with fork. Drain and mash them. Add salt, garlic and milk.
2. When mixture is cool, take handfuls and form into half of a ball with an indentation in the center. Fill indentation with picadillo. Top with another potato ball and seal edges together with your fingers.
3. In a small bowl, beat the eggs with water. Spread breadcrumbs on a plate or shallow dish. Dip balls into egg mixture, then roll in bread crumbs.
4. Cover potato balls and chill for a few hours or even overnight.
5. When ready to cook, bring to room temperature while heating oil in large skillet. Oil should be deep enough to come half-way up the potato balls.
6. When oil is hot, add potato balls. Cook each side about 2 minutes, or until golden brown. Drain on paper towels.
7. Serve hot or at room temperature.