Recipe by alu1977
"My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potatoes, peeled and cubed
green bell pepper, chopped
ground black pepper
distilled white vinegar
dry bread crumbs
vegetable oil for frying
Really good recipe, kids loved it :)
We don't use breadcrumbs, just roll the cale in egg. We also aff black olive slices and a small lengthways slice if boiled egg, quite traditional in Peru. Not sure about deep frying either, shallow oil is fine.
Our experiments show that the stickyness of the potatoes, i.e. the starch content is crucial. Old potatoes, that is ones that mash well are essential.
Every Cuban restaurant in my area has stuffed potato balls, and this one really tastes authentic. There definitely was a preparation learning curve for me as far as stuffing the potatoes. When I finished, I had left over bread crumbs, beef filling, and too many eggs. I used a mashed potato scoop, cut the potatoes in half, stuffed one side with the meat, added the other side and squeezed it into a ball. My potato balls needed more meat stuffing, and next time, I will add filling to each half, and then press together to seal the potato balls. Also, in the future, I will start with 2 eggs, and 1 cup of bread crumbs; you always can add more if necessary. On the positive side, they tasted wonderful, and I definitely will make again. I made these 3 days ago, froze them, defrosted today, deep fried this evening, and they turned out great. One thing the recipe doesn't mention is hot sauce, and these potato balls always are served with hot sauce on the side, so be sure to put your favorite hot sauce on the table. Thanks alu1977, these are the real deal!
I followed the directions completely. Needed more salt in both the potato mixture as well as the meat. Also to get the crumbly soft meat thats in the ones I'm used to I will cook the meet like I do for coney sauce in water then add the onion pepper mixture. These were very labor intensive but well worth it. YEA Dont have to order them online or make a trip to Florida! Thanks
My wife said these came out great better than the ones from Porto's in Glendale. I added extra salt to the potatoes and semi-froze the meat in mini muffin pans then put two meat blobs together and covered in potato. Then rolled in egg and bread crumbs.
I made these twice. The problem I am having is they are splitting open. Any suggestions as to what I might be doing wrong?
I loved this recipe! I tried it today and it came out delicious! I have to admit i did season my meat differently leaving out the cumin and tomato paste to make it more to our liking. But then end result was great! thank you for sharing your recipe!
Love the recipe.... I did season the meat, potatoes and the eggs.. added a few extras including a harbanero pepper to the meat for more of a kick. Came out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Papas Rellenas (Fried Stuffed Potatoes)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 143
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make glorious fried squash blossoms.
See how to make crunchy, cheesy, just plain perfect potato skins.
Peppers stuffed with rice, sauce, and seasoned beef and topped with cheese.