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Chilean Style Stuffed Potatoes

  • Prep 25 min
  • Total 45 min
  • Ingredients 19
  • Servings 8

Ingredients

4
large potatoes
2
tablespoons milk
2
tablespoons butter
Salt to taste
1
tablespoon vegetable oil (to sauté the filling)
1/2
whole onion, diced
1
tablespoon garlic paste or 5 medium-sized garlic cloves, finely chopped
1
lb ground beef
1
teaspoon cumin powder
1
teaspoon salt
1/2
teaspoon pepper
1
tablespoon ground ají panca, (red Peruvian chili pepper) optional
1/2
cup black or yellow raisins
1/4
cup cilantro, chopped
8
black olives, seedless
2
hard-boiled eggs, cut into fourths
1/2
cup flour
1
beaten egg
1/2
cup vegetable oil (for frying the filled potatoes)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

For this recipe, use russet potatoes if possible.

Love to create new dishes using my culinary experience or exchange recipes from all over the world with my friends- me fascina! I have a stupendous recipe that you should have in your home too; it’s stuffed potatoes a la chilena. The best part of this recipe are the choices: you can vary the filling as you like, serve as an appetizer or main dish, and eat them hot or cold. These stuffed potatoes can easily be the center of your next dinner menu. This is a typical dish from the south of Chile that resembles large croquetas or nuggets that are deliciosa and easy to prepare. They can be eaten as a side or main dish and served with a fresh salad, platanos dulce (sweet oven-baked bananas) or just a homemade salsa. It’s a complete meal in itself where the filling makes the difference!

When cooking the potatoes, test them with a fork to check if they are fully cooked before removing.

You can substitute the beef in this filling for cheese, ham or other ingredients.

Directions

  • 1 Wash the potatoes well, then peel and cut into small pieces. In a pot with plenty of water, cook the potatoes for approximately 25 minutes or until they’re soft. Then drain the water and let cool until lukewarm before mashing the potatoes into purée.
  • 2 While your potatoes are cooking, pour one tablespoon of oil into a skillet and sauté the onion and garlic over medium-high heat. Incorporate the ground beef and stir well to break up any large pieces stuck together. Next, add the cumin, salt and pepper while stirring continuously. If you wish, sprinkle the ají panca over the meat, then mix-in the raisins and chopped cilantro. Keep stirring until most of the juice has evaporated or been absorbed. When ready, remove from heat.
  • 3 While still lukewarm, place the potatoes in a bowl and mash with a fork or preferably with your hands to break up any remaining lumps. You can soften the potatoes with a splash of milk and a little butter. Add the salt and continue to mash until the mixture easily comes loose from the bowl.
  • 4 Take 1/2 cup of potato purée and, with floured hands, shape it into a ball. Flatten the ball into a circle, and in the middle place one spoon of the prepared meat filling. Add a piece of hard-boiled egg and one olive on top, and then fold the circle in half. Close the potato ‘shell’ carefully with your fingers so none of the meat filling falls out.
  • 5 Fill a shallow dish with the remaining flour, and separately prepare the beaten egg in a deep bowl. Gently place the filled potatoes in the flour, coating each side. Afterward, dip each serving in the beaten egg.
  • 6 In a skillet, heat 1/2 cup of vegetable oil until hot and carefully transfer the prepared potatoes into the skillet. Fry each serving for two minutes per side or until golden.
  • 7 When ready, let the stuffed potatoes dry over a paper towel to drain the excess oil. Serve and enjoy!

Love to create new dishes using my culinary experience or exchange recipes from all over the world with my friends- me fascina! I have a stupendous recipe that you should have in your home too; it’s stuffed potatoes a la chilena. The best part of this recipe are the choices: you can vary the filling as you like, serve as an appetizer or main dish, and eat them hot or cold. These stuffed potatoes can easily be the center of your next dinner menu. This is a typical dish from the south of Chile that resembles large croquetas or nuggets that are deliciosa and easy to prepare. They can be eaten as a side or main dish and served with a fresh salad, platanos dulce (sweet oven-baked bananas) or just a homemade salsa. It’s a complete meal in itself where the filling makes the difference!

Rate and Comment

Martha Salas Martha Salas
September 16, 2015

Love to create new dishes using my culinary experience or exchange recipes from all over the world with my friends- me fascina! I have a stupendous recipe that you should have in your home too; it’s stuffed potatoes a la chilena. The best part of this recipe are the choices: you can vary the filling as you like, serve as an appetizer or main dish, and eat them hot or cold. These stuffed potatoes can easily be the center of your next dinner menu. This is a typical dish from the south of Chile that resembles large croquetas or nuggets that are deliciosa and easy to prepare. They can be eaten as a side or main dish and served with a fresh salad, platanos dulce (sweet oven-baked bananas) or just a homemade salsa. It’s a complete meal in itself where the filling makes the difference!