In my world, any day is good to eat stuffed potatoes with cheese, but now that all those soccer games are coming, I love the idea of doing a lot and serving them with a salsa bar. Affordable food, and everyone loves it.
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- 2 pounds of potatoes (Yukon gold or red)
- 10 oz. Quesadilla cheese
- 2 eggs
- 4 tablespoons flour
- 1 cup Panko or breadcrumbs
- salt, pepper, oil
- Peel the potatoes and cut them into slices about 1/2 cm—place in a pot with cold water and salt. Cook covered over high heat until it boils, lower the heat a bit, but it should continue boiling. Cook for 18-20 minutes until you can easily pierce the potatoes with a fork.
- Drain and let cool slightly.
- Cut the cheese into rectangles 1 cm x 2 cm.
- Mash the potatoes very well. They should not be pieces. You can also mash them through the sift.
- Working with floured hands, make a ball of about 1/2 cup mashed potatoes, form a disc in your hand, place the cheese, and close to form a stuffed potato.
- Roll in flour. Repeat with the remaining puree.
- Beat eggs with salt for 30 seconds.
- Dip the potatoes in the egg, then roll on the Panko or breadcrumbs.
- Preheat the broiler.
- Place potatoes in a greased oven tray.
- Bake for 3-4 minutes until golden.
- Turn and repeat until browned.
- Serve hot with sauces.
This recipe is a collaboration with Latina Bloggers Connect and Cacique; however, all opinions are my own and have not been modified by others.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Fried
- Cuisine: Chilean
Keywords: Stuffed potatoes with cheese, Papas rellenas con queso