stuffed potatoes cubano
(1 rating)
There are many recipes for these delicious Cuban potato balls - this one is filled with picadillo which is a favorite of my family. Can be served as a main dish with a salad or as an appetizer. To save calories, they can even be baked in a 350º oven for about 20 minutes or until golden brown. NOTE: Prep time includes boiling the potatoes.
(1 rating)
yield
4 -8
prep time
25 Min
cook time
5 Min
method
Stove Top
Ingredients For stuffed potatoes cubano
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6 mdrusset potatoes (baking potatoes)
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1/2 tspsalt or to taste
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1 clovegarlic, grated (or equivalent garlic powder)
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2 Tbspmilk
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2eggs
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1 cbreadcrumbs (to roll)
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1-2 cprepared picadillo
How To Make stuffed potatoes cubano
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1Peel, cube and boil potatoes until easily pierced with fork. Drain and mash them. Add salt, garlic and milk.
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2When mixture is cool, take handfuls and form into half of a ball with an indentation in the center. Fill indentation with picadillo. Top with another potato ball and seal edges together with your fingers.
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3In a small bowl, beat the eggs with water. Spread breadcrumbs on a plate or shallow dish. Dip balls into egg mixture, then roll in bread crumbs.
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4Cover potato balls and chill for a few hours or even overnight.
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5When ready to cook, bring to room temperature while heating oil in large skillet. Oil should be deep enough to come half-way up the potato balls.
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6When oil is hot, add potato balls. Cook each side about 2 minutes, or until golden brown. Drain on paper towels.
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7Serve hot or at room temperature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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