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Papas Rellenas (Colombian Meat Stuffed Potatoes) Recipe

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4 from 8 reviews

Papas rellenas are a classic Colombian dish featuring seasoned ground meat stuffed inside soft mashed potatoes, then coated and deep-fried to golden perfection. These savory potato balls make a satisfying appetizer or main course with crispy exteriors and flavorful, tender centers.

Ingredients

Meat Filling

  • 400 gr (14 oz) ground meat
  • 1 onion, cut into cubes
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 hard-boiled egg (optional), crumbled
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp thyme
  • Salt and pepper to taste

Potato Dough

  • 5 big potatoes (about 500 gr)
  • 2 eggs
  • ¼ cup all-purpose flour
  • Salt to taste

For Frying

  • Oil to fry (canola oil recommended)

Instructions

  1. Prepare the Potatoes: Peel and cut the potatoes into cubes. Boil them in salted water for 20 minutes until tender but not mushy. Drain and allow the potatoes to cool completely.
  2. Cook the Meat Filling: Heat olive oil in a large pan over medium heat. Add the diced onion and minced garlic, sautéing for about a minute. Stir in the tomato paste, then add the ground meat. Season with cumin, oregano, thyme, salt, and black pepper. Cook the meat mixture for about 10 minutes until fully cooked. Stir in the crumbled hard-boiled egg if using. Remove from heat and set aside.
  3. Mash the Potatoes: Using a potato masher or fork, mash the cooled potatoes until mostly smooth but allowing some small lumps for texture.
  4. Form the Potato Balls: Using plastic wrap, shape about 4 tablespoons of mashed potatoes into flat circles. Place approximately 2 tablespoons of the meat filling in the center of each circle. Carefully fold the potato around the filling and close using the plastic wrap to form a ball. Repeat for all the mixture. Chill the formed balls in the refrigerator for at least 1 hour to firm up.
  5. Batter the Potato Balls: In a bowl, beat the eggs and then mix in the all-purpose flour until combined. Dip each chilled potato ball into the egg-flour mixture, coating evenly.
  6. Deep Fry: In a deep saucepan or fryer, add enough canola oil to cover the potato balls. Heat the oil to medium-high. Fry each ball until golden brown and crispy, turning as needed to cook evenly. Remove and drain on paper towels to absorb excess oil.
  7. Serve: Enjoy the papas rellenas hot as a snack, appetizer, or main dish.

Notes

  • Use starchy potatoes like Russets for best texture.
  • Chilling the formed potato balls before frying ensures they hold their shape better.
  • Be careful with the oil temperature to avoid burning or undercooking.
  • Optional hard-boiled egg in the filling adds extra richness and flavor.
  • The recipe yields 6 servings, perfect for sharing.

Find it online: https://recipeplenty.com/papas-rellenas-colombian-meat-stuffed-potatoes-recipe/