Authentic Cuban Papas Rellenas

This authentic Cuban recipe for Papas Rellenas 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.

For more great recipes like this one, I suggest you check these recipes out:

• Easy Beef Picadillo
• Simple Cuban Sliders
• Turkey Picadillo Soft Tacos
• Ofelia's Cuban Picadillo
• Mexican Chicken Picadillo

📋 What Ingredients do I need

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 ¼ 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.