Description
Traditional Chilean stuffed potatoes featuring crispy exteriors and savory fillings, exemplifying comfort food and cultural heritage.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 hard-boiled eggs, sliced
- 1 cup flour
- 2 eggs, beaten
- Oil for frying
- Salt and pepper to taste
- Optional: shredded cheese, fresh parsley, chili flakes
Instructions
- Boil the peeled and cubed Yukon Gold potatoes in salted water until tender, about 20 minutes. Drain and mash until smooth.
- In a skillet, cook diced onions and minced garlic in olive oil until fragrant. Add the ground beef, cooking until browned, then season with paprika, cumin, salt, and pepper.
- Allow the beef filling to cool, then mix in sliced hard-boiled eggs.
- Take a portion of the mashed potatoes, flatten it in your hand, and fill it with the beef mixture. Form into a ball, sealing the edges tightly.
- Coat each potato ball in flour, dip into beaten eggs, and then fry in hot oil (350°F) until golden brown, about 3-5 minutes. Drain on paper towels.
- Serve hot, optionally sprinkled with paprika or parsley.
Notes
For a vegetarian variation, substitute ground beef with lentils or plant-based meat. Experiment with different fillings like cheese or sautéed vegetables.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chilean
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg