Peruvian Stuffed Potatoes (Papa Rellena)
Crispy on the outside and warm on the inside, these Peruvian stuffed potatoes make a delicious snack or side dish.
Ingredients
- ●4 large potatoespreferably high-starch potatoes
- ●1/2 cup vegetable oilfor frying
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●1 pound ground beefoptional, for a meat variation
- ●2 chopped hard-boiled eggfor added flavor and texture
- ●1/4 cup chopped fresh cilantrofor garnish
- ●to taste saltfor seasoning
- ●to taste pepperfor seasoning
- ●1/2 cup cheddar cheeseshredded, for the filling
Instructions
- 1
Preheat the oil in a deep frying pan to 350°F (175°C).
- 2
Peel the potatoes and cut them in half lengthwise.
- 3
Scoop out the pulp and set aside.
- 4
In the same pan, sauté the chopped onion and minced garlic until softened.
- 5
If using ground beef, cook it until browned, breaking it up into small pieces as it cooks.
- 6
Add the chopped hard-boiled egg, salt, and pepper to the pan and stir to combine.
- 7
Stuff each potato half with the onion and egg mixture, dividing it evenly among the potatoes.
- 8
Place the stuffed potatoes in the hot oil and fry for 3-4 minutes on each side, or until crispy.
- 9
Using a slotted spoon, remove the potatoes from the oil and place them on a paper towel-lined plate to drain excess oil.
- 10
Sprinkle shredded cheddar cheese on top of each potato and return them to the oven for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- 11
Garnish with chopped fresh cilantro and serve immediately.