Puerto Rican Rellenos de Papa

Rellenos de Papa are crispy Puerto Rican stuffed potato balls filled with savory carne molida (Puerto Rican picadillo). Golden on the outside, soft and perfect on the inside. Perfect as a snack or appetizer.

If you’ve ever been to Puerto Rico, surely, you’ve spotted these golden beauties at just about every roadside kiosk. Rellenos de papa are crispy, deep-fried potato balls about the size of a baseball, though you can make them smaller if you want a bite-size appetizer. They’re filled with savory carne molida and are the kind of snack that stops you in your tracks, because they’re just so yummy. People grab them on their way to work for breakfast, snag a few while strolling through town, or satisfy those late-night cravings after a night out. You’ll often find them right alongside other island favorites like sorullitos (cornmeal fritters), empanadillas de carne (Puerto Rican Empanadas), alcapurrias (green banana fritters), garlic tostones, piononos (stuffed sweet plantains), alcapurrias de yuca (yuca fritters), and bacalaitos, a true taste of Puerto Rico’s street food culture.

Jump to:

• Ingredients
• Variations
• Instructions
• Make the Carne Molida (Picadillo)
• Cooking and Forming the Potato Balls
• Fry the Rellenos de Papa
• Storing and Reheating
• Cathy’s Expert Tips
• Recipe FAQs
• Other Puerto Rican Foods You Will Love
• 📖 Recipe

Ingredients

• Ground beef – The classic filling! I like using lean ground beef so it’s flavorful without being too greasy.

• Potatoes – The star of the show. Russet or another starchy potato works best for a fluffy, smooth mash.

• Eggs – Help bind the potato mixture so the rellenos hold together while frying.

• Butter – Adds a little richness and makes the mashed potatoes extra creamy.

• Cornstarch – Key for structure; it helps the potato dough firm up and keeps the balls from falling apart in the oil.

• Salt – Don’t skip it! Seasoning the potatoes well brings out all the flavors.

• Oil – A neutral frying oil, like canola or vegetable oil, gives you that perfectly crisp, golden crust.

See my recipe card below for a complete list of the ingredients with measurements.

Instructions

Make the Carne Molida (Picadillo)

Step 1: Heat a skillet over medium and add the ground beef. Cook, breaking it apart with a spoon or spatula, until fully browned (Image 1). If there’s too much grease in the pan, carefully drain the excess.

Tip: If there’s too much oil after browning the meat, drain the excess before moving on

Step 2: Add the peppers, onions, olives, sofrito, garlic, sazon, oregano, cumin, and vinegar, stirring well to combine. Reduce the heat, cover, and cook for 10 minutes (Image 2).

Step 3: Add the tomato sauce, water and cilantro. Stir to combine, then cover and cook for 15 minutes. Taste and add salt if needed. The carne molida is done (Image 3). Set aside to allow the meat to cool some.

Cooking and Forming the Potato Balls

Step 1: In a pot, combine potatoes, water and salt. Cook for 25 minutes or until potatoes are fork tender (Image 1).

Step 2: Drain the potatoes and allow the steam to escape for a few minutes. Add the potatoes to a bowl and mash using a potato masher or press them through a potato ricer (Image 2). Stir in the butter, egg, salt, and cornstarch until well combined. Cover the bowl with plastic wrap and allow them to cool in the refrigerator.

Step 3: Once the potatoes have cooled, divide into 12 equal portions and form each portion into a ball.

Step 4: Lightly dust your palms with cornstarch. Taking one ball at a time, form a well in the center using your fingers. Spoon about two tablespoons of the carne molida filling (picadillo) into the center, then gently mold the potato around the filling to seal (Images 3 & 4). (If needed, add a little potato mixture to patch any cracks or open areas.) Repeat process with the remaining portions.

Lightly coat each ball with cornstarch to help prevent them from breaking apart while frying. Add the balls to a large plate and cover with plastic wrap. Chill them in the refrigerator for 20 minutes before frying.

Fry the Rellenos de Papa

Step 1: Add enough oil to a deep fryer, deep skillet, or heavy saucepan to cover the potato balls.

Step 2: Heat the oil over medium high heat for a few minutes until heated through. *To test, drop a little piece of potato into the oil, if it sizzles right away, the oil is ready.

Step 3: Carefully lower the potato balls one at a time into the oil, do not overcrowd or the oil temperature will lower and the balls will break apart. Fry until golden brown on all sides. Remove and drain on paper towels before serving. Serve warm with a side of hot sauce.

Storing and Reheating

• Refrigerator: Let the rellenos cool completely, then place them in an airtight container lined with paper towels. They’ll keep well in the fridge for up to 3 days.

• Freezer: Arrange cooled rellenos on a baking sheet and freeze until solid. Transfer to a freezer bag or container and store for up to 2 months.

• Oven: Reheat at 375°F for about 8–10 minutes if refrigerated, or 15-20 minutes if frozen, until hot and crispy.

• Air-Fryer: Set air fryer to 400°F. Lightly grease the basket or tray and place the potato balls in a single layer, leaving a little space between each so the air can circulate. Lightly brush or spray them with oil, then air fry for about 15 minutes.

Cathy’s Expert Tips

Recipe FAQs

Other Puerto Rican Foods You Will Love

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📖 Recipe