Papa Rellena is a traditional Latin dish and every country has its own variation. I am sharing my Colombian version of stuffed potatoes.
What are Papas Rellenas?
They are made with potatoes, formed into balls, stuffed with a mixture of meat, vegetables and spices, dipped in a batter and fried. This dish is popular in Colombia and Latin America.
Colombians have different versions of Papas Rellenas. I called my aunt in Florida to get my grandmother’s recipe for this one. Some people add cooked egg and rice to the meat filling. I have included a vegetarian version too.
Recipe Notes
In Colombia we eat them for breakfast or as a snack. You can serve them hot or cold and they are delicious with Colombian ají sauce.
These potatoes can be made smaller if you want to serve them in a party as part of an appetizer tray.
The leftovers can be storage in the fridge in a container with a lid up to 3 days and reheat in the oven or microwave.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions to make Colombian stuffed potatoes is below.
Batter: You need whole milk, egg, salt and sazón with color.
Filling: Ground beef, olive oil, onions, scallions, tomatoes, garlic, cumin, sazón with color, salt and black pepper.
Vegetable Oil: For frying the stuffed potatoes, use canola oil if you prefer.
Potatoes: I like to use red potatoes, but you can use russet or white potatoes if you want.
How to Make this Recipe
- Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.
- Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.
- Drain the potatoes and mash with a fork or masher and set aside.
- In a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 – 15 minutes. Set aside to cool.
- To make the batter: In a medium bowl place all the batter ingredients and whisk until smooth and set aside.
- To Form the Stuffed Potatoes: Divide the potato mash into 10 equal sized portions, about ⅓ cup each, and form each portion into a ball by rolling between the palms of your hands. Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely.
- Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.
- Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden, turning over halfway through. Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels. Transfer to a serving plate and serve with Ají.
More Colombian Appetizers
Baked Plantains with Guava and Cheese
Colombian Style Stuffed Potatoes Recipe
Ingredients
- Vegetable oil for frying
- 5 medium potatoes
Filling:
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 cup chopped tomato
- ⅓ cup chopped onion
- ⅓ cup chopped scallions
- 1 garlic clove minced
- ½ teaspoon ground cumin
- ½ teaspoon sazon Goya with azafran
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ pound ground beef
Batter:
- 1 egg
- ¼ cup all-purpose flour
- Pinch salt
- ½ tablespoon sazon Goya with azafran
- ¼ cup milk
Instructions
- Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.
- Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.
- Drain the potatoes and mash with a fork or masher and set aside.
Filling:
- In a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 – 15 minutes. Set aside to cool.
To make the batter:
- In a medium bowl place all the batter ingredients and whisk until smooth and set aside.
To Form the Stuffed Potatoes
- Divide the potato mash into 10 equal sized portions, about ⅓ cup each, and form each portion into a ball by rolling between the palms of your hands. Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely.
- Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.
- Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden, turning over halfway through. Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels. Transfer to a serving plate and serve with Ají.
Notes
Use the same ingredients in the meat filling except the beef and add 1 cup frozen carrots and peas.
Nancy Arce Villegas
Me encantan tus recetas
Alejandra
Is there any way to keep your potato patties from falling apart?
Erica Dinho
You can place them in the fridge for a couple of hours before adding the batter.
Anonymous
Any tips on reheating these so they don't fall apart?
Erica Dinho
I usually reheat them in the oven.
Anonymous
What are the ingredients for the batter? Anyway to seperate the ingredients to correspond with the steps in the recipe?
Anonymous
So happy you posted this again! I ate these every day for breakfast for weeks when I live in Santander, and ive missed them like crazy. It's one of the foods I never learned to make when I lived there,and ive been looking for a good recipe!!! Ahora tengo muchas ganas de hacerlos!!!