How to Make the Best FRIED STUFFED POTATOES in Your City
Your City: These Fried Stuffed Potatoes are golden and crispy outside, with juicy, flavorful beef filling inside. A Latin comfort classic!
What Most People Don’t Know About Making FRIED STUFFED POTATOES
- Chill Everything First: Cooling both the mashed potatoes and meat filling helps prevent the balls from falling apart during frying.
- Use Panko for Crunch: Panko breadcrumbs give a crispier, more golden crust than regular ones.
- Go Easy on Butter/Milk: Only add if needed. Too much moisture makes shaping hard and causes breakage during frying.
Ingredients (Makes about 12 stuffed potato balls)
- 2 lb russet or Yukon Gold potatoes, peeled and chopped
- 1 tsp Bald Buck Seasoning (plus more to taste)
- 2 large eggs, divided
- 1–2 tbsp butter or milk (optional, to adjust mash texture)
- 1 tbsp cornstarch (optional, helps firm the mash)
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ green bell pepper, finely chopped
- 2 tbsp tomato paste or tomato sauce
- 1 tsp ground cumin
- ¼ tsp black pepper
- 2 tbsp chopped olives (green or black)
- 2 tbsp raisins (soaked in warm water, drained)
- 1 hard-boiled egg, chopped
- 1 cup all-purpose flour (for dredging)
- 1½ cups panko breadcrumbs
- Oil for frying (canola or vegetable)
Instructions
- Make the mashed potato base: Boil potatoes in water with 1 tsp Bald Buck Seasoning until very tender (15 mins). Drain, return to pot to dry. Mash by hand. Stir in 1 beaten egg, cornstarch, and a bit of butter/milk if mash is too dry. Chill at least 30 mins.
- Cook the filling: In a skillet, brown ground beef. Add onion, garlic, bell pepper. Cook until soft. Stir in tomato paste, Bald Buck Seasoning, cumin, black pepper. Cook 2–3 mins. Stir in olives, raisins, and chopped hard-boiled egg. Cool completely.
- Form the papas: Scoop ½ cup mashed potato, flatten, fill with 2–3 tbsp beef filling. Enclose and shape into a smooth ball. Repeat. Chill at least 1 hour.
- Bread the papas: Dredge each ball in flour, then beaten egg, then panko. Optional: chill 30 mins before frying.
- Fry the papas: Heat oil to 350°F (175°C). Fry in batches 3–4 mins until golden brown. Drain on paper towels.
- Serve: Enjoy hot with salsa criolla, ají amarillo, or garlic-lime mayo.
