Why Make This Recipe
Cuban stuffed potatoes, known as "papas rellenas," are a delicious and filling dish that brings comfort and flavor to any meal. These golden-brown, crispy potatoes are stuffed with a savory beef filling and are perfect for a cozy family dinner or a fun gathering of friends. With simple ingredients that you might already have in your kitchen, this recipe is easy to follow and gets delicious results. Plus, they are freezer-friendly, making them great for meal prep!
How to Make The Ultimate Cuban Stuffed Potatoes
Ingredients:
- 4 large potatoes (about 2 pounds or about 4 cups if already prepared)
- 4 Tablespoons unsalted butter
- 2 egg yolks (lightly beaten, reserve whites)
- 1/4 cup whole milk (add slowly as you might not use it all)
- Salt and pepper (to taste)
- 1 pound ground beef
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 Tablespoons olive oil
- 1/2 teaspoon smoked paprika (or more to taste)
- 1/2 teaspoon cumin (or more to taste)
- 1 pinch cayenne pepper
- 10 Spanish olives (finely chopped)
- 2 Tablespoons juice from olives
- Kosher salt and pepper (to taste)
- 1/4 cup all-purpose flour
- 1 cup bread crumbs
- 1 egg (beaten)
- 2 egg whites
- Oil (for frying)
Directions:
-
Prepare the Mashed Potatoes:
- Boil the potatoes in salted water until they are soft. Drain and let them cool slightly.
- Peel the potatoes and mash them in a bowl. Mix in the butter, egg yolks, and milk, and season with salt and pepper to taste. Set aside to cool.
-
Make the Picadillo:
- In a skillet, heat the olive oil over medium heat.
- Add the diced onion and garlic, cooking until they are soft.
- Add the ground beef, cooking until browned. Stir in the smoked paprika, cumin, cayenne pepper, chopped olives, and olive juice. Season with salt and pepper. Allow the mixture to cool.
-
Bread the Potatoes:
- Form a small ball of mashed potato in your hand and create a cavity in the center. Fill it with the beef picadillo, then mold the potato around the filling to seal it. Repeat with all the potatoes.
- Prepare a breading station with flour in one dish, beaten egg in another, and bread crumbs in a third dish. Roll each potato ball in flour, then in egg, and finally in bread crumbs.
-
Fry the Papas Rellenas:
- Heat oil in a deep skillet over medium heat. Carefully add the breaded potato balls and fry until golden brown and crispy on all sides. Drain on paper towels.
How to Serve The Ultimate Cuban Stuffed Potatoes
Serve the stuffed potatoes warm, garnished with fresh parsley or a dollop of sour cream if you like. They make a great appetizer or a satisfying main dish alongside a simple salad or steamed vegetables. Enjoy the crispy exterior and the flavorful beef filling!
How to Store The Ultimate Cuban Stuffed Potatoes
If you have leftovers or want to prepare them in advance, you can store the cooked papas rellenas in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or a skillet until heated through. You can also freeze uncooked, breaded potatoes. Just place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. They will keep well for up to 3 months. Fry them straight from the freezer for a quick meal!
Tips to Make The Ultimate Cuban Stuffed Potatoes
- Make sure to let the mashed potato mixture cool before filling them to avoid burns or falling apart.
- Adjust the spices in the picadillo to suit your taste. If you like it spicy, add more cayenne!
- Use a mix of meats such as pork or chicken if you want to change up the filling.
Variation
For a vegetarian option, substitute the ground beef with sautéed vegetables like bell peppers, zucchini, and corn, or use a bean mixture for added protein.
FAQs
Can I bake the papas rellenas instead of frying them?
Yes, you can bake them! Preheat your oven to 375°F (190°C) and bake for about 25-30 minutes until crispy and golden.
Can I use instant mashed potatoes for this recipe?
While fresh mashed potatoes give the best texture, you can use instant mashed potatoes in a pinch. Just follow the package instructions and proceed with the recipe.
How do I tell when the oil is hot enough for frying?
You can check the oil by dropping in a small piece of bread. If it sizzles and browns in about 60 seconds, the oil is ready for frying.
Cuban Stuffed Potatoes (Papas Rellenas)
Ingredients
For the mashed potatoes
- 4 large large potatoes (about 2 pounds) Approximately 4 cups if prepared
- 4 Tablespoons unsalted butter
- 2 each egg yolks (lightly beaten, reserve whites)
- 1/4 cup whole milk Add slowly as you might not use it all
- Salt and pepper To taste
For the beef filling (picadillo)
- 1 pound ground beef
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 Tablespoons olive oil
- 1/2 teaspoon smoked paprika Adjust to taste
- 1/2 teaspoon cumin Adjust to taste
- 1 pinch cayenne pepper
- 10 each Spanish olives (finely chopped)
- 2 Tablespoons juice from olives
- Kosher salt and pepper To taste
For breading and frying
- 1/4 cup all-purpose flour
- 1 cup bread crumbs
- 1 each egg (beaten)
- 2 each egg whites Reserved from earlier
- Oil For frying
Instructions
Prepare the Mashed Potatoes
- Boil the potatoes in salted water until they are soft. Drain and let them cool slightly.
- Peel the potatoes and mash them in a bowl. Mix in the butter, egg yolks, and milk, and season with salt and pepper to taste. Set aside to cool.
Make the Picadillo
- In a skillet, heat the olive oil over medium heat.
- Add the diced onion and garlic, cooking until they are soft.
- Add the ground beef, cooking until browned. Stir in the smoked paprika, cumin, cayenne pepper, chopped olives, and olive juice. Season with salt and pepper. Allow the mixture to cool.
Bread the Potatoes
- Form a small ball of mashed potato in your hand and create a cavity in the center.
- Fill it with the beef picadillo, then mold the potato around the filling to seal it. Repeat with all the potatoes.
- Prepare a breading station with flour in one dish, beaten egg in another, and bread crumbs in a third dish.
- Roll each potato ball in flour, then in egg, and finally in bread crumbs.
Fry the Papas Rellenas
- Heat oil in a deep skillet over medium heat.
- Carefully add the breaded potato balls and fry until golden brown and crispy on all sides. Drain on paper towels.