6 Reviews of Papas Rellenas (Fried Stuffed Potatoes)

From: chef FIFI

On Dec 27, 2005

These are a common Puerto Rican dish as well, referred to as just rellenos. We used to put a bit of tomato paste in the ground beef and omit the vinegar, bread crumbs and cumin, instead we would just add a beaten egg to the potato mixture. Not many carribean dishes coming from Puerto Rico and Cuba(cuisines so similiar) contain cumin traditionally. These were main course in our home, because these are pretty heavy 1-2 usually does the trick. These are my ultimate favorite. The addition of flour is a very important and tricky part of making rellenos. I would dredge the relleno in flour before frying, that gives it a crispy brown outside. Thanks for posting this recipe.

From: Heathenized

On Mar 26, 2007

Amazing meal!Tried and True.I add a little 'Adobo seasoning' onto my picadillo for extra flavor,not cumin,and thats about the only difference.Being in West Virginia[FAR away from my Cuban-ized hometown Miami:P] made me miss great food like this and I was real happy to find a decent recipe for Papas rellenas on here.Thank you!!Also,If you would like to find Authentic Cuban Seasonings,Marinades,Food and the like I suggest www.cubanfoodmarket.com .Thanks again for this amazing recipe.

From: Bussles

On Jan 9, 2006

I made this for some friends as a starter. The were pretty fiddly to make and I had problems with the balls coming apart when I fried them. The ones that I did manage to cook successfully went down a storm though. There must be a nack on how to stuff them with out them breaking.

From: Chef #280694

On Jan 24, 2006

I froze these overnight before frying and had trouble getting them apart. After I got over that hurdle, the outcome was great. Everyone said they were delicious. We liked the taste so much that we've been using the meat mixture in tacos as well.

From: Chef #478705

On Nov 22, 2008

I love this receipe! I had been looking for a really good recipe for these for years and was really glad when I stumbled on this one. I use to get them all the time from a favorite restaurant called "Puerto Plata" whenever my family and I would go home for a visit. I used my home-made chorizo instead of the ground beef mixture and they still tasted great. The papas rellenas feel just like home because there are no Latin restaurants in Jacksonville, North Carolina, so this recipe is much appreciated. Thank you!

From: Alan in SW Florida

On Sep 14, 2008

This is a wonderful treat from "Three Guys from Miami." And, you are so right...you haven't lived until you try these. I usually use my own Picadillo recipe (Piccadillo). Thanks for posting! Alan