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Peruvian Style Stuffed Potatoes

  • Prep 30 min
  • Total 60 min
  • Ingredients 14
  • Servings 10

Ingredients

2
lbs potatoes
Salt and pepper
3/4
cup vegetable oil, divided (into 1/2 and 1/4 cups)
1
onion, diced
2
garlic cloves, finely diced
1
tablespoon Peruvian ají panca pepper paste (optional)
1
tablespoon tomato paste
1
lb ground beef
2
boiled eggs, peeled and chopped
1/2
cup raisins
1/2
cup black olives, diced
2
tablespoons chopped parsley
1
cup flour
2
beaten eggs

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

To make the criolla sauce, first slice a red onion into fine strips. Then chop a few bell peppers into thin pieces and add to the onion, along with some cilantro or parsley. Dress with lemon juice, salt, and a little olive oil.

For many years this has been one of my favorite dishes in my home; it is also one of the most traditional Peruvian appetizers– popular throughout homes and restaurants everywhere in Peru. To achieve the desired result, it's important to prepare the potatoes so that they have a slightly-sticky texture; this will help maintain their shape after being filled. If the potatoes turn out too grainy, it will be impossible to maintain a firm outer layer and the filled potatoes will fall apart once fried. An excellent filled potato should be golden-brown on the outside, while being soft and tender on the inside, with a tasty filling that creates an explosion of flavors. The filling should be a little spicy, but with a sweet touch added by the raisins. The black olives add another note of flavor. Normally medium-sized, Peruvian stuffed potatoes are typically served only with salsa criolla– a delicious sauce featuring a mix of red onion and yellow chili peppers. I personally prefer large stuffed potatoes served with rice.

The stuffed potatoes can cooked made in advance and kept in the refrigerator. When ready to serve, just re-heat in the oven or in a microwave.

Directions

  • 1 Place the whole, unpeeled potatoes in a large pot with plenty of water. Bring to a boil and cook on medium-high heat until the potatoes are tender, around 25 to 30 minutes.
  • 2 Next, peel the potatoes while still hot and crush them using a potato masher or a fork. Add salt and pepper, and mix well. Afterwards, cover the potatoes with a cloth while preparing the filling.
  • 3 In a frying pan, heat 1/4 cup vegetable oil over medium heat. Add the onion and garlic. Cook for seven minutes or until the onion looks transparent. Incorporate the panca pepper paste into the mix, if you are using it, and add the tomato paste. Cook for four minutes, then add-in the ground beef, salt and pepper. Stir well and cover with a lid.
  • 4 Lower the heat and continue cooking while covered for 15 more minutes. Add 1/2 cup water if you think it’s necessary, to make sure that the filling remains juicy. Next, stir-in the hard boiled eggs, raisins, black olives and parsley. Immediately turn off the heat and let cool to room temperature.
  • 5 With floured hands, knead the mashed potatoes for a few seconds. Take a portion of mashed potatoes and form a ball first. Then flatten the ball in your hand to make a thick “tortilla” that is a bit hollow in the center.
  • 6 In the center of the section, add a portion of the meat filling. Close the “tortilla” as if it was an empanada and give it an oval shape. Dip each filled potato in the beaten eggs and roll in the flour, shaking off any access powder.
  • 7 Heat the remaining 1/2 cup of vegetable oil in a sautée pan and fry the stuffed potatoes, turning over every four minutes or until completely golden-brown. They should have a fine crispy surface when finished. Let any excess oil drain-off over a paper towel and serve hot with the prepared salsa criolla.

For many years this has been one of my favorite dishes in my home; it is also one of the most traditional Peruvian appetizers– popular throughout homes and restaurants everywhere in Peru. To achieve the desired result, it's important to prepare the potatoes so that they have a slightly-sticky texture; this will help maintain their shape after being filled. If the potatoes turn out too grainy, it will be impossible to maintain a firm outer layer and the filled potatoes will fall apart once fried. An excellent filled potato should be golden-brown on the outside, while being soft and tender on the inside, with a tasty filling that creates an explosion of flavors. The filling should be a little spicy, but with a sweet touch added by the raisins. The black olives add another note of flavor. Normally medium-sized, Peruvian stuffed potatoes are typically served only with salsa criolla– a delicious sauce featuring a mix of red onion and yellow chili peppers. I personally prefer large stuffed potatoes served with rice.

Rate and Comment

Morena Cuadra Morena Cuadra
September 17, 2015

For many years this has been one of my favorite dishes in my home; it is also one of the most traditional Peruvian appetizers– popular throughout homes and restaurants everywhere in Peru. To achieve the desired result, it's important to prepare the potatoes so that they have a slightly-sticky texture; this will help maintain their shape after being filled. If the potatoes turn out too grainy, it will be impossible to maintain a firm outer layer and the filled potatoes will fall apart once fried. An excellent filled potato should be golden-brown on the outside, while being soft and tender on the inside, with a tasty filling that creates an explosion of flavors. The filling should be a little spicy, but with a sweet touch added by the raisins. The black olives add another note of flavor. Normally medium-sized, Peruvian stuffed potatoes are typically served only with salsa criolla– a delicious sauce featuring a mix of red onion and yellow chili peppers. I personally prefer large stuffed potatoes served with rice.