Comments on: Colombian Style Stuffed Potatoes (Papas Rellenas Colombianas)

By: Leilani Mansingh

Leilani Mansingh — Sat, 01 Dec 2012 17:10:58 +0000

Mi esposo y yo fuimos a un lugar en Queens, Nueva York en el proceso de buscar a donde sentarnos a comer escoger fue facil, restaurante colombiano,
pedimos papas rellenas, pero fue las mejores que hemos comido.
Estas estaban rellenas con arroz y pernil, el sabor era unico.
Sabera como me puede conseguir esa receta porfavor, y tampoco era pequena era al menos dos punos juntos, ummm, riqisimo!

By: Recipes Inspired by In Need of Therapy by Tracie Banister | Julie's Chick Lit

Thu, 04 Oct 2012 23:21:42 +0000

[...] Pic and recipe from My Colombian Recipes [...]

By: Anita

Anita — Mon, 04 Jun 2012 01:13:33 +0000

I’ve made this recipe several times, a huge hit with the family, and was looking to add new ingredients to the piccadillo mixture I use just to give it a bit of a twist from the norm. I came across this recipe, and though its very similar to my own I had never tried a vegetarian version, so I cant wait to experience that. Also,

Christine,
Instead of frying the papas rellenas, you may place them on baking sheets and bake at 450° for 20 minutes or until heated through or golden brown. Since everything is already cooked when its placed together, the baking is just to crisp up the outside of the potatoes (or breading).

Heather,
I usually use SBP (Standard Breading Procedure) once I’ve rounded the meat filled potatoes into actual balls, instead of the above batter which I’m excited about trying for my vegetarian experience.
SBP requires three bowls, one with flower, one with an egg wash (egg and milk or water mixed together like you would for scrambled eggs) and bread crumbs (any type). Dredge the formed potato balls in flower, egg wash, bread crumb order and then fry. If your going to bake them, I recommend this process highly (instead of the batter above) because you don’t have to worry about thinness and it makes less of a mess on the baking sheet.

Hope that helps!!
Have fun cooking everyone!!
Love seeing the recipe
Thanks so much,

Anita G

By: Jeanette Merl

Jeanette Merl — Tue, 15 Nov 2011 19:14:31 +0000

My fiance is a Colombian native, I am hispanic myself and decided to make these Stuffed potatoes, white rice, friend plantains & black beans for a dinner surprise. He was so PLEASED, and loved every bite. Thank you, these were a hit w/the whole family, and I enjoyed my oldest son helping me out as well.

By: Astrid

Astrid — Thu, 06 Oct 2011 14:46:56 +0000

Comida tipica colombiana…Tu tienes recetas trdicionales de colombia y con las que creci en colombia. Yo ya hice las papas rellenas y me quedaron deliciosas.

By: Erica

Erica — Fri, 12 Aug 2011 15:33:34 +0000

Christopher- sazon Goya with azafran is similar to “Triguisar” .

By: christopher gomez

christopher gomez — Fri, 12 Aug 2011 15:24:21 +0000

how can a colombian recipe be made with (sazon goya) a product that does not exist in colombia?

By: Jaqueline

Jaqueline — Thu, 23 Jun 2011 12:48:49 +0000

I made those papas for a brunch last sunday and my dad was crazy about them. We didn’t stop eating them all day. I made a double batch. Delicious.

By: marisel

marisel — Tue, 10 May 2011 16:18:36 +0000

Para que no se desbaraten las papas, se debe utilizar la papa adecuada o mesclar papa roja y cafe y cuanto se esten armando las papas colocarlas en un plastico y amarrarlas bien, quedan bien rendondas.

By: LENA

LENA — Thu, 05 May 2011 19:35:33 +0000

respondiendo a la pregunta de luisa fernanda que decia que se desbarataron las papas fritandolas, es por que seguramente el tipo de papa que uso contenia mucha agua. es mejor usar papas especiales para hacerlas fritas hay un tipo de papa que es de cascara roja que es mas seca. si no encuentra otro tipo, mejor cocinarlas con la cascara para que no absorban mas agua