Name: Colombian Style Stuffed Potatoes
Prep time: 30 min
Cook time: 52 min
Total time: 71 min
Yield: 4 servings
Ingredients: For frying Vegetable Oil; 5 Potatoes; 1/4 tsp Salt; 1 tablespoon Olive Oil; 1 cup Tomato; 1/3 cup Onion; 1/3 cup Scallions; 1 clove peeled crushed Garlic; 1/2 tsp Ground Cumin; 1/2 tsp Sazon Goya With Azafran; 1/4 tsp Salt; 1/4 tsp Black Pepper; 1/2 lb Ground Beef; 1 Egg; 1/4 cup All purpose flour; Pinch Salt; 1/2 tbs Sazon Goya With Azafran; 1/4 cup Milk

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Colombian Style Stuffed Potatoes Recipe — Recipes Zone

Method

8 steps · 1h 11m

01
Prep the Potatoes
Peel the potatoes and cut them into chunks. Place them in a medium pot, cover with water, and add ¼ teaspoon of salt.
02
Boil the Potatoes
Bring the potatoes to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook until the potatoes are fork-tender, which should take about 20 minutes.
03
Mash the Potatoes
Drain the cooked potatoes thoroughly. Mash them with a fork or a potato masher until smooth, then set aside to cool slightly.
04
Cook the Filling
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion, tomato, scallions, garlic, cumin, sazon goya with azafran, pepper, and salt. Cook for about 5 minutes, stirring occasionally, until the onions are translucent and softened. Stir in the ground beef and continue to cook, breaking it up with a spoon, for another 10–15 minutes, or until the beef is browned through. Remove from heat and set aside to cool completely.
05
Make the Batter
In a medium bowl, combine the egg, all-purpose flour, a pinch of salt, ½ tablespoon of sazon goya with azafran, and ¼ cup of milk. Whisk everything together until you have a smooth batter, then set it aside.
06
Form the Stuffed Potatoes
Divide the mashed potato into 10 equal-sized portions, each about ⅓ cup. Roll each portion into a ball between your palms, then flatten it into a patty. Place about 1 ½ tablespoons of the cooled beef filling in the center of each potato patty. Carefully shape the potato mixture around the filling, sealing it completely into a ball.
07
Heat the Oil
Fill a large, heavy pot with vegetable oil. Heat the oil over medium-high heat until it reaches 360° F. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.
08
Fry the Potatoes
Dip each stuffed potato ball into the prepared batter, ensuring it's fully coated. Carefully place them into the hot oil. Fry for about 4 minutes, turning them halfway through, until they are golden brown on all sides. Use a slotted spoon to remove the fried potatoes from the oil and drain them on a plate lined with paper towels. Serve immediately with Ají.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	902kcal	45%
Fat	72g	103%
Carbohydrate	48.3g	19%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

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Colombian Style Stuffed Potatoes Recipe

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Method

Prep the Potatoes

Boil the Potatoes

Mash the Potatoes

Cook the Filling

Make the Batter

Form the Stuffed Potatoes

Heat the Oil

Fry the Potatoes

Nutrition

Allergens

Reviews

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