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    Home » Recipes » Beef » Rellenos de Papa (Stuffed Potato Balls)

    Published: Dec 30, 2017 Modified: Jul 10, 2023 by Catherine Arena 14 Comments

    Rellenos de Papa (Stuffed Potato Balls)

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    Rellenos de Papa: Savory Puerto Rican Picadillo encased in smooth mashed potatoes, coated in cornstarch and panko breadcrumbs, then deep-fried to crispy, golden perfection. A deliciously irresistible treat!

    Rellenos de Papa (Stuffed Potato Balls), are stuffed with a savory picadillo or beef ground meat and fried leaving a crusty balance and perfectly moist on the inside served with a poblano dipping sauce.

    Rellenos de Papa (Stuffed Potato Balls) is one of my absolute favorite foods by far! 

    And really if you’re anything like me where comfort food for you means home, then this recipe is for you!

    You will absolutely love rellenos de papa too! It’s comfort food in a little sphere!

    Rellenos de papa or stuffed potato balls are a deep fry genius creation of potato meets savory picadillo and then  covered in a crusty heaven of panko breadcrumbs. Served with a poblano dipping sauce.

    What are Rellenos de Papa?

    Well if you’ve ever had Shepherd’s Pie, then this is sort of Shepherds pie in a sphere Puerto Rican style! 🙂

    It’s a soft potato blend surrounding a delicious, savory carne molida (Puerto Rican picadillo) and then lightly coated with cornstarch and fried to golden perfection! 

    Rellenos de papa, are simply a deep fry genius creation, period!

    A savory picadillo made for rellenos de papa (stuffed potato balls).

    It is sort of a potato croquette.

    All Latin countries have their own version of a relleno.

    Whether it is how the picadillo is seasoned, potato is blended or how they are coated. 

    For example, in Puerto Rico once the rellenos have been formed, they are then lightly covered in cornstarch.

    In Mexico, these potato fritters are covered in breadcrumbs and are known as Bombas.

    Rellenos de Papa (Stuffed Potato Balls), are stuffed with a savory picadillo or beef ground meat and fried leaving a crusty balance and perfectly moist on the inside served with a poblano dipping sauce.

    For the love of my own cultural food and upbringing we are going to make my hyper flavorful Puerto Rican rellenos!

    But I am also going to share with you how they are coated traditionally but also a little extra delicious idea!

    Plus normally we have rellenos with hot sauce or pique, which is my favorite way to have them!

    But if you are not all about hot sauce, I’ve also added a Mexican dipping sauce that is really mild and doesn’t take away from all the delicious relleno flavor!

    So this is your choice, you can either make it or not, you decide, either way they will be amazing!

    Rellenos de Papa (Stuffed Potato Balls), are stuffed with a savory picadillo or beef ground meat and fried leaving a crusty balance and perfectly moist on the inside served with a poblano dipping sauce.

    How do You Make Rellenos de Papa?

    • Start with boiling quartered potatoes.
    • Make the hyper tasty carne molida.
    • Form relleno balls.
    • Fry potato balls. 

    Serve rellenos with hot sauce or poblano pepper dip sauce or both!

    Rellenos de Papa (Stuffed Potato Balls) served on a white platter.

    Here is another delicious recipe made with carne molida, espagueti (Puerto Rican spaghetti).

    Recipe and full recipe steps with photos below ↓


    📖 Recipe

    Rellenos de Papa (Stuffed Potato Balls), are stuffed with a savory picadillo or beef ground meat and fried leaving a crusty balance and perfectly moist on the inside served with a poblano dipping sauce.

    Rellenos de Papa (Stuffed Potato Balls)

    Puerto Rican Rellenos de Papa are delicious stuffed potato balls filled with a savory carne molida filling and fried to crispy perfection!
    4.91 from 10 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican, Puerto Rican
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 makes 12-14 rellenos de papa (stuffed potato balls)
    Calories: 282kcal
    Author: Catherine Arena

    Ingredients

    INGREDIENTS

    • extra cornstarch to cover balls
    • panko breadcrumbs
    • 1-2 eggs beaten
    • oil for frying
    • hot sauce of your choice

    For Potatoes

    • 2 lbs russet potatoes peeled and quartered
    • 8 cups water
    • 1 ½ tablespoon salt
    • 4 tablespoon of butter
    • 1 egg beaten
    • 1 tablespoon cornstarch

    Carne Molida (Puerto Rican Picadillo)

    • ¼ of the recipe for carne molida follow link on post for carne molida (picadillo recipe)

    Poblano Dipping Sauce

    • 1 poblano pepper roasted and skin peeled and seeds removed
    • ½ cup sour cream
    • ½ cup mayonnaise
    • 1 garlic clove peeled
    • ¼ cup fresh cilantro
    • 2 tablespoon fresh lime juice
    • salt and pepper to taste

    Instructions

    For Potatoes

    • In a pot, combine potatoes, water and salt. Cook for 30 minutes or until potatoes are fork tender.
      Drain and immediately mash or put through a potato ricer.
      Add butter, egg, salt and cornstarch.
      Cool to room temperature.

    Carne Molida (Puerto Rican Picadillo)

    • Follow carne molida recipe
      (link for recipe also in post)
      Let carne molida cool.

    Poblano Dipping Sauce

    • Roast poblano pepper in a skillet over medium heat on both sides until nicely charred.
    • Remove skin, seeds and stem. Rinse under cool water to get all seeds out.Add all ingredients to a blend and blend until smooth.
      Set aside until ready to use.

    For Potatoes

    • Divide mixture in 12 balls.
    • Cover palm of hand with cornstarch and make a hole in center of potato ball with fingers.
    • Spoon the center with part of the picadillo mixture filling and bring mixture of potato over to cover filling.
    • Coat lightly with cornstarch and proceed with remaining balls until all balls are ready.
    • Note: Don’t forget the light coat of cornstarch or potato balls can break apart while frying.
    • If you are going to coat with panko crumbs, place egg wash in one bowl and panko breadcrumbs in another bowl.
    • Place in egg wash first covering the entire ball with egg and then coat with breadcrumbs. Set aside and continue with other balls.

    Frying Potato Balls (Rellenos de Papa)

    • Using a deep fryer, a deep skillet or saucepan add enough oil to cook potato balls comfortably.
      Note: When its time to add potato balls to oil, oil should cover balls at least halfway or fully.
    • Bring oil to high heat (about 350 F) before adding balls or they will crumble if oil is not hot enough.
      Note: Check oil by adding a piece of crumb and if it sizzles, oil should be ready.
    • Carefully add potato balls to oil when oil is hot.
    • Cook until golden brown on all sides. Remove and drain on paper towels.
    • Serve immediately with sauce and hot sauce (pique!).
      Enjoy!

    Nutrition

    Serving: 6 | Calories: 282kcal | Carbohydrates: 21g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 1931mg | Potassium: 706mg | Fiber: 4g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 33.7mg | Calcium: 87mg | Iron: 5.3mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    Start with your potatoes…peel and quarter potatoes and once cooked follow recipe.

    Potatoes quartered and ready to boil for the Rellenos de Papa (stuffed Potato Balls)
    Mashed potatoes for the Rellenos de Papa (stuffed Potato Balls).

    While potatoes are cooking, make the picadillo. 

    Note: The carne molida recipe includes cubed potatoes, exclude potatoes for this recipe.

    Savory picadillo or ground beef cooked with onions, peppers, jalapeno, olives, garlic and delicious spices. Rellenos de Papa (Stuffed Potato Balls)
    Savory picadillo or ground beef cooked with onions, peppers, jalapeno, olives, garlic and delicious spices. Rellenos de Papa (Stuffed Potato Balls)

    Set picadillo aside to cool.

    Form potato balls.

    Forming potato ball for rellenos de papa (stuffed potato balls).

    Make a hole in the center for picadillo filling.

    Forming potato ball for rellenos de papa (stuffed potato balls).

    Fill potato ball with picadillo.

    A relleno de papa (stuffed potato balls) being filled with a savory picadillo or ground beef with a spoon.
    Potato ball being stuffed with picadillo-Rellenos de Papa (Stuffed Potato Balls)

    Slowing start on one side to close potato ball by gently over lapping potato over to the other side.

    Potato ball being stuffed with picadillo-Rellenos de Papa (stuffed Potato Balls).
    Potato ball being stuffed with picadillo-Rellenos de Papa (Stuffed Potato Balls).
    Potato ball being stuffed with picadillo-Rellenos de Papa (Stuffed Potato Balls).
    Potato ball being stuffed with picadillo-Rellenos de Papa (Stuffed Potato Balls).
    Potato ball being stuffed with picadillo-Rellenos de Papa (Stuffed Potato Balls).

    Continue to fully cover picadillo with potato.

    Relleno de Papa (Stuffed Potato Ball).

    Once potatoes are stuffed, sprinkle a little cornstarch and lightly coat. Rellenos are ready to cook, however if you would like to coat in panko crumbs, follow the additional step.

    Cover rellenos with egg wash and roll in panko breadcrumbs.

    Rellenos de Papa about to be covered in panko bread crumbs-Rellenos de Papa (Stuffed Potato Balls).

    Note: Traditional rellenos de papa are just covered with the cornstarch, so you can do some with and without panko breadcrumbs. They both will be nice and crispy on the outside and perfectly moist on the inside.

    Rellenos de Papa (Stuffed Potato Balls)

    Finally fry to golden perfection!

    Rellenos de Papa (Stuffed Potato Balls), are stuffed with a savory picadillo or beef ground meat and fried leaving a crusty balance and perfectly moist on the inside served with a poblano dipping sauce

    For a Rellenos de Papa recipe made with sweet potatoes, you may want to check out Delish D’Lights Sweet Potato Rellenos.

    When will you be making Rellenos de Papa (Stuffed Poato Balls)?

    More Mexican & Puerto Rican Beef Recipes

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      Authentic Alcapurrias de Yuca
    • Alcapurrias (alcapurrias puertorriqueñas) served on a white platter with hot sauce.
      Homemade Alcapurrias
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      Alambres de Res
    • Tallarin Saltado served in two white bowls.
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    Comments

    1. Kurt Lindal says

      October 19, 2024 at 4:24 pm

      Hi Cathy;
      Another of the Puerto Rican foods that I have dreamt of for decades! Rellenos de Papa or as the woman who sold me a few called them Papa Fritas. She had a little stand across the street from the only hotel in the area at that time, The Intercontinental Hotel in Isla Verde. What else she had for sale I never found out; money was a rare commodity for an eight-year-old kid.
      Of all the memories I’ve accumulated over my 72 years, the three and a half years I lived in Puerto Rico (6 1/2 to 10) are my most cherished.
      Now that I have your recipe for Puerto Rican picadillo I will definitely be cooking up a batch of these very soon.
      Muchas Gracias.

      Reply
      • Catherine Arena says

        October 26, 2024 at 3:00 am

        Hello Kurt! Thank you for sharing such lovely memories with me! I know The Intercontinental Hotel and have stayed there a few times. It’s beautiful and was recently remodeled. I hope when you make this recipe, you are transported back to your cherished time in Puerto Rico. Thank you for taking the time to share, comment and rate this recipe. Please feel free to reach out if you have any questions. Thank you again Kurt!

        Reply
    2. Kathleen says

      May 18, 2021 at 11:28 am

      I’m sorry to bother everyone, but I tried to make this and they disintegrated in the oil….what the heck did I do wrong…I swear I followed the recipe

      Reply
      • Cathy says

        May 23, 2021 at 7:07 am

        So sorry to hear this Kathleen! I have gone back into this recipe and added more detailed instructions on how to fry the “rellenos.” Usually when the rellenos fall apart it is due to two possible factors…not enough oil in skillet or pot or oil was not hot enough when the potato balls were added. Take a look at the added instructions in “frying” section of recipe. I hope this helps for next time! Do not give up! These are delicious!

        Reply
    3. Emmeline says

      January 08, 2019 at 6:10 am

      Ehm this looks like it could be my new favorite dish. So making this!

      Reply
      • Cathy says

        January 08, 2019 at 6:16 am

        You made me smile! 🙂 It’s one of mine for sure!!

        Reply
    4. Matt @ Plating Pixels says

      January 08, 2019 at 5:42 am

      This is delicious and easy to make. I love how versatile the dish is – I can even make different fillings for this. Thanks for the recipe – definitely a keeper!

      Reply
      • Cathy says

        January 08, 2019 at 6:17 am

        Thanks Matt! Yes you can do seafood, chicken, turkey, cheese, whatever your hearts content! 🙂

        Reply
    5. Dannii says

      January 08, 2019 at 5:30 am

      Anything with potato is good with me! Love all the flavours they are stuffed with.

      Reply
      • Cathy says

        January 08, 2019 at 6:17 am

        Thanks!

        Reply
    6. Cliona Keane says

      January 08, 2019 at 2:47 am

      Oh wow! These are perfect in my eyes. I love anything potato based and the stuffing on these looks beyond tasty!

      Reply
      • Cathy says

        January 08, 2019 at 6:18 am

        Thank you! These Rellenos de Papa are exceptional! True winner here!! 🙂

        Reply
    7. Tisha says

      January 08, 2019 at 12:40 am

      I’m eager to try these! This is something I’ve never had before!

      Reply
      • Cathy says

        January 08, 2019 at 1:36 am

        Tisha these are ridiculously delicious and one of my favorites!

        Reply
    4.91 from 10 votes (4 ratings without comment)

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