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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.
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5 from 8 votes

Rellenos de Papa (Stuffed Potato Balls)

Rellenos de papa (stuffed potato balls) recipe: deep fry genius creation of potato meets savory picadillo and then covered in a crusty heaven! Picadillo (ground beef hash) is surrounded by creamy, smooth mashed potatoes and then rolled in cornstarch, panko breadcrumbs and fried to golden brown perfection. Absolute yum!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer
Cuisine: Mexican, Puerto Rican
Servings: 6 makes 12-14 rellenos de papa (stuffed potato balls)
Calories: 282kcal
Author: Mexican Appetizers and More



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


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

Carne Molida (Puerto Rican Picadillo)

  • 1/4 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
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 garlic clove peeled
  • 1/4 cup fresh cilantro
  • 2 tbsp fresh lime juice
  • salt and pepper to taste


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!).


Serving: 6g | 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