Authentic Cuban Papas Rellenas
This Authentic Cuban Papas Rellenas recipe is the only way to use leftover Picadillo. Super easy to make and absolutely delicious!
I recently made some Cuban Picadillo and had some left over so I decided to make another Cuban delicacy, these Papas Rellenas!
If you’ve never heard of Papas Rellenas it’s basically deep-fried stuffed potatoes. In this case, stuffed with our awesome picadillo.
Recipe Variation
Instead of deep frying the potato balls, you can bake them on a baking sheet at 450ºF for about 20 minutes or until heated through. Personally I much prefer to deep fry them even if it won’t be as healthy.
Instead of boiling the potatoes, you can also bake them in the oven. The end game is to make mashed potatoes and doesn’t really matter how you get it done. Microwaving is also an option but I rarely use it.
You may be asking yourself if you can used the instant mashed potatoes for this papas rellenas recipe. I’ve never tried it and almost never use instant mashed potatoes but what I remember is the consistency is not as thick as using real potatoes.
This could present a bit of a challenge when you go to stuff the mashed potatoes with the picadillo filling. If you decide to go this route drop me a note in the comments box to let me know how they turned out.
Gather your Ingredients
You will need the following ingredients to make this Authentic Cuban Papas Rellenas recipe (see recipe card for quantities): Russet Potatoes, Cuban Picadillo, Bread Crumbs, Eggs, Unsalted Butter, Salt and Vegetable Oil.
How to Make Cuban Papas Rellenas
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 15 to 20 minutes or until tender.
- In a large saucepan, add the potatoes and cover with water. Bring to a boil. Reduce heat, cover and cook for 15 to 20 minutes or until tender.
- Drain the potatoes. Mash with the butter, garlic powder and salt.
- Shape 1/4 cup of mashed potatoes into a patty. Place a heaping tablespoonful of picadillo in the center. Shape potatoes around the filling forming a ball. Repeat.
- Refrigerate the potato balls for 4 hours before the next step.
- Place the eggs and bread crumbs in separate shallow bowls. Dip the potato balls in the eggs, then roll in bread crumbs.
- In a skillet or deep fryer, heat the oil to 375ºF. Deep fry the potato balls for 1-2 minutes or until golden brown. Drain on paper towels.
Authentic Cuban Papas Rellenas
Equipment
- Saucepan
- Deep Fryer
- Bowl for Mixing
Ingredients
- 2 lbs Russet Potatoes, peeled and chopped
- 1 Tbsp Unsalted Butter
- 1 Tsp Salt
- 1 Tsp Garlic Powder
- 1 lb Cuban Picadillo
- 1 Cup Bread Crumbs
- 2 Eggs, lightly beaten
- Vegetable Oil, for deep frying
Instructions
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 15 to 20 minutes or until tender.
- In a large saucepan, add the potatoes and cover with water. Bring to a boil. Reduce heat, cover and cook for 15 to 20 minutes or until tender.
- Drain the potatoes. Mash with the butter, garlic powder and salt.
- Shape 1/4 cup of mashed potatoes into a patty. Place a heaping tablespoonful of picadillo in the center. Shape potatoes around filling forming a ball. Repeat.
- Refrigerate the potato balls for 4 hours before the next step.
- Place the eggs and bread crumbs in separate shallow bowls. Dip the potato balls in the eggs, then roll in bread crumbs.
- In a skillet or deep fryer, heat the oil to 375ºF. Deep fry the potato balls for 1-2 minutes or until golden brown. Drain on paper towels.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
These are delicious, I only had one problem, my potatoes Crack open when I put them in the fridge and then when I baked them can you tell me why?
Never had that happen to me. Maybe something with the potatoes. The reason I like to put them in the fridge is to help them keep their shape when you drop them in the oil.
As someone who grew up making these, one reason for cracking is that when you’re pressing the filling into mashed potato, it’s important to pack the balls tightly in your hand to be sure they are nice and solid, with no air gaps. If they are loose, that can definitely cause them to split or even fall apart altogether during frying.