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Colombian Stuffed Potatoes

  • Prep 10 min
  • Total 40 min
  • Ingredients 12
  • Servings 10

Ingredients

5
large potatoes
1
lb ground beef
2
ripe tomatoes, peeled and chopped into cubes
1
garlic clove, finely diced
1
hardboiled egg
1/2
cup cooked white rice
1/2
teaspoon cumin powder
Salt to taste
1
cup of oil
1
egg
1/2
cup milk
1/2
cup flour

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 the full Colombian experience, serve with ají sauce.

Stuffed potatoes are eaten in almost all Latin American countries, but what makes Colombian stuffed potatoes different is how they are accompanied when served. Like most of our appetizers, these potatoes are served alongside a cup of delicious ají salsa- a mix of peppers, red tomatoes, onion and cilantro with various spices.

Directions

  • 1 Wash and peel the potatoes, then cut into cubes. Transfer to a large pot with enough water to cover the surface of the potatoes. Add a bit of salt and boil until well cooked.
  • 2 Remove the water and mash the potatoes. When finished, set to the side and let cool.
  • 3 In a skillet, mix the ground beef, cubed tomatoes, garlic clove, cumin, and salt. Sauté until the beef is completely cooked. Then add the rice and the chopped boiled egg; make sure to stir the ingredients well.
  • 4 Take about a handful of potato puree and form it into a ball. Then with one finger make an orifice in the ball and fill with the prepared mix of meat, rice and egg.
  • 5 When filled, cover the hole with a little more potato puree; making sure the potato ‘shell’ is well closed. Repeat the same process until the ingredients have run out, and you have a reasonable number of filled potatoes.
  • 6 In a deep bowl, beat together the (raw) egg, flour, milk and a pinch of salt. Separately, heat a frying pan with the remaining cup of oil. When the oil is ready, dip each stuffed potato into the beaten egg mixture and place in the pan to fry. Let each serving cook until completely golden-brown.
  • 7 Afterward, remove from the frying pan and let any excess oil drip off over a paper towel.
  • 8 Serve immediately.

Stuffed potatoes are eaten in almost all Latin American countries, but what makes Colombian stuffed potatoes different is how they are accompanied when served. Like most of our appetizers, these potatoes are served alongside a cup of delicious ají salsa- a mix of peppers, red tomatoes, onion and cilantro with various spices.

Rate and Comment

Cristina Duffy Cristina Duffy
September 16, 2015

Stuffed potatoes are eaten in almost all Latin American countries, but what makes Colombian stuffed potatoes different is how they are accompanied when served. Like most of our appetizers, these potatoes are served alongside a cup of delicious ají salsa- a mix of peppers, red tomatoes, onion and cilantro with various spices.