stuffed potatoes cubano
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.
prep time
25 Min
cook time
5 Min
method
Stove Top
yield
4-8
Ingredients
- 6 medium russet potatoes (baking potatoes)
- 1/2 teaspoon salt or to taste
- 1 clove garlic, grated (or equivalent garlic powder)
- 2 tablespoons milk
- 2 eggs
- 1 cup breadcrumbs (to roll)
- 1-2 cup prepared picadillo
How To Make stuffed potatoes cubano
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Step 1Peel, cube and boil potatoes until easily pierced with fork. Drain and mash them. Add salt, garlic and milk.
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Step 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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Step 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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Step 4Cover potato balls and chill for a few hours or even overnight.
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Step 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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Step 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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Step 7Serve hot or at room temperature.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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