Stuffed potatoes were a classic at my grandmother’s house. I love them to this day with sugar, I know it may seem strange, but they are spectacular.
This version is baked, to lighten the recipe a little and avoid the greasy smell, my great enemy in the kitchen. Traditionally, Chilean stuffed potatoes are fried.
Achieving the proper potato shape takes some practice, don’t be very ambitious and put a lot of filler, just a little goes a long way, if you have doubts.
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Stuffed Potatoes, Chilean Recipe
10-12 medium potatoes
for the meat,
- 1 pound of ground beef, I like top Sirlion
- 1/2 cup beef broth
- 2 medium onions, chopped into small cubes
- 1 tablespoon flour
- 1 tablespoon paprika
- 1/4 teaspoon cumin
- salt and pepper
- 2 tablespoons oil
Always do it the day before.
Heat the oil in a large pot or pan, fry the meat until lightly browned, about 8 minutes, add the paprika, salt, pepper, and cumin, saute a few more minutes.
Add the onions, incorporate well, saute for 5 minutes add the broth and cook 30 minutes over low heat.
Turn off the heat, add the flour and stir well, adjust the seasoning if necessary. Cool and refrigerate.
For the potatoes,
- 2 pounds of potatoes (Yukon gold or red)
- 2 eggs
- 4 tablespoons all-purpose flour
- 1 cup Panko or breadcrumbs
- salt, pepper, oil
Peel the potatoes and cut into slices about 1/4″. Place in a pot with cold water and salt. Cook covered over high heat until it boils, lower the heat a bit, but should continue to simmer. Cook for 18-20 minutes, until you can easily pierce the potatoes with a fork.
Drain and let cool slightly.
Mash the potatoes very well should be smooth, no lumps left.
Working with floured hands, make a ball with about 1/2 cup of mashed potatoes, form a disc in your hand, fill with one generous tablespoon of meat mixture and close, forming a stuffed potato.
Roll in flour. Repeat with remaining puree and meat.
Beat eggs with salt for 30 seconds.
Pass the potatoes through the egg, then through the Panko or breadcrumbs.
Preheat the broil.
Place potatoes in a greased oven tray.
Bake for 3-4 minutes until golden.
Turn and repeat until browned all around about 20 minutes.
They can also be fried in hot oil, with care because they are fragile.