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The Best Colombian Papas Rellenas (Meat Stuffed Potatoes) Recipe

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4.3 from 8 reviews

Papas Rellenas are a beloved Colombian snack featuring fluffy mashed potatoes stuffed with a savory ground beef filling, then battered and fried to golden perfection. This recipe delivers crispy, flavorful, and satisfying meat-stuffed potatoes, perfect as an appetizer or a comforting meal.

  • Total Time: 50 minutes
  • Yield: 8 servings (1 papas rellena per serving)

Ingredients

Potatoes

  • 8 Russet Potatoes
  • Salt to taste
  • Water for boiling the potatoes

Filling

  • 1 lb Ground Beef
  • 1 bunch Scallions or Green Onions
  • 4 Campari Tomatoes
  • 1 tsp Ground Cumin
  • 1 tsp Sazon seasoning

Batter

  • 2 tbsp Flour
  • ⅓ cup Heavy Cream
  • 2 Eggs
  • ⅛ tsp Salt

Optional Coating

  • Panko Crumbs (optional)

Garnish

  • ¼ bunch Fresh Parsley (optional)

Instructions

  1. Prep the Potatoes: Peel the potatoes and dice them into evenly sized pieces. Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the diced potatoes and cook until tender, about 15 minutes.
  2. Cook and Mash the Potatoes: Drain the potatoes well and return them to the pot while still warm. Mash thoroughly to remove excess water and create a smooth texture. Whisk the mash and add salt to taste. Set aside to cool slightly.
  3. Prepare the Filling: Dice the scallions and Campari tomatoes. Heat a skillet over medium heat with a small amount of avocado oil. Add the scallions and tomatoes to the hot skillet and cook until caramelized and soft. Add the ground beef along with ground cumin, sazón seasoning, and salt to taste. Cook and stir until the beef is browned and caramelized. Remove from heat.
  4. Form and Fill the Potato Balls: Divide the mashed potatoes evenly by weight or volume—ideally about 1/3 to 1/2 cup per ball. Flatten each portion into a disc with your hands. Spoon about two tablespoons of the beef filling into the center. Carefully fold the potato dough around the filling and seal completely, forming a smooth ball.
  5. Prepare the Batter: In a medium bowl, whisk together the heavy cream, flour, eggs, and salt until smooth and well combined.
  6. Coat the Potato Balls: Dip each stuffed potato ball into the batter to coat completely. For extra crispiness, optionally roll them in panko breadcrumbs after dipping.
  7. Fry the Papas Rellenas: Heat avocado or vegetable oil in a deep pan or skillet to a steady medium-high temperature suitable for frying (around 350°F / 175°C). Carefully place the coated potato balls in the hot oil in batches to avoid overcrowding. Fry each ball for 8-10 minutes or until golden brown and crispy on all sides. Remove and drain on a cooking rack or paper towels to maintain crispness.

Notes

  • Use Russet potatoes for best mash texture and binding.
  • Ensure the potato balls are well sealed to prevent filling leakage during frying.
  • Maintain consistent oil temperature to get an even golden crisp without absorbing excess oil.
  • For gluten-free option, substitute flour and panko with gluten-free alternatives.
  • These can be served warm as an appetizer, snack, or paired with your favorite dipping sauces.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Colombian

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