Stuffed Potatoes Cubano

Carolyn Haas


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 vote

25 Min
5 Min
Stove Top


  • 6 medium
    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.

Printable Recipe Card

About Stuffed Potatoes Cubano

Course/Dish: Other Main Dishes
Main Ingredient: Potatoes
Regional Style: Cuban

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