Papas Rellenas (Fried Stuffed Potatoes)

Oh my Manami !!!! These were exactly what I was looking for. Thank you so much for sharing when I asked you for a recipe like this. I had made these the night before so I could have them for lunch. I did cut the recipe in half since we were only two. I did have leftover meat mixture and just froze that in a container for the next time. I really found these were not hard at all to make. It was kinda fun. I had made 6 good size ones. I did add a Kalamata olive in each one because that is how I had them in a restaurant and I loved them in there. I also used red pepper and not green only cause my friend hates green peppers. I love cumin and had put in extra..mmmm...good stuff. I had deep fried them and put the temp at 350 but next time I think I will put it a little lower than that because they browned quickly without the middle getting hot. They were just warm in the middle but that could just be because of the size I made them. But they were a perfect size for lunch, we each ate two and I just had some homemade beets and homemade chow chow with them. I had two leftover for my supper that night. Well let me say thanks again for sharing Manami...absolutely yummy food......

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I love this receipe! I had been looking for a really good recipe for these for years and was really glad when I stumbled on this one. I use to get them all the time from a favorite restaurant called "Puerto Plata" whenever my family and I would go home for a visit. I used my home-made chorizo instead of the ground beef mixture and they still tasted great. The papas rellenas feel just like home because there are no Latin restaurants in Jacksonville, North Carolina, so this recipe is much appreciated. Thank you!

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This is a wonderful treat from "Three Guys from Miami." And, you are so right...you haven't lived until you try these. I usually use my own Picadillo recipe (Piccadillo). Thanks for posting! Alan

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Amazing meal!Tried and True.I add a little 'Adobo seasoning' onto my picadillo for extra flavor,not cumin,and thats about the only difference.Being in West Virginia[FAR away from my Cuban-ized hometown Miami:P] made me miss great food like this and I was real happy to find a decent recipe for Papas rellenas on here.Thank you!!Also,If you would like to find Authentic Cuban Seasonings,Marinades,Food and the like I suggest www.cubanfoodmarket.com .Thanks again for this amazing recipe.

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I froze these overnight before frying and had trouble getting them apart. After I got over that hurdle, the outcome was great. Everyone said they were delicious. We liked the taste so much that we've been using the meat mixture in tacos as well.

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I made this for some friends as a starter. The were pretty fiddly to make and I had problems with the balls coming apart when I fried them. The ones that I did manage to cook successfully went down a storm though. There must be a nack on how to stuff them with out them breaking.

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These are a common Puerto Rican dish as well, referred to as just rellenos. We used to put a bit of tomato paste in the ground beef and omit the vinegar, bread crumbs and cumin, instead we would just add a beaten egg to the potato mixture. Not many carribean dishes coming from Puerto Rico and Cuba(cuisines so similiar) contain cumin traditionally. These were main course in our home, because these are pretty heavy 1-2 usually does the trick. These are my ultimate favorite. The addition of flour is a very important and tricky part of making rellenos. I would dredge the relleno in flour before frying, that gives it a crispy brown outside. Thanks for posting this recipe.

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