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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.
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4.89 from 9 votes

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!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Mexican, Puerto Rican
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: 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