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.