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stuffed potatoes cubano

(1 rating)
Recipe by
Carolyn Haas
Whitewater, WI

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

  • 6 md
    russet potatoes (baking potatoes)
  • 1/2 tsp
    salt or to taste
  • 1 clove
    garlic, grated (or equivalent garlic powder)
  • 2 Tbsp
  • 2
  • 1 c
    breadcrumbs (to roll)
  • 1-2 c
    prepared picadillo

How To Make stuffed potatoes cubano

  • 1
    Peel, cube and boil potatoes until easily pierced with fork. Drain and mash them. Add salt, garlic and milk.
  • 2
    When 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.
  • 3
    In 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.
  • 4
    Cover potato balls and chill for a few hours or even overnight.
  • 5
    When 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.
  • 6
    When oil is hot, add potato balls. Cook each side about 2 minutes, or until golden brown. Drain on paper towels.
  • 7
    Serve hot or at room temperature.

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