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Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Stuffed Potatoes, Chilean Recipe

July 21, 2014 by Pilar Hernandez 6 Comments

Versión en español

Stuffed Potatoes, Chilean RecipeStuffed 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.

Visit our collection of Chilean recipes here.

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.Stuffed Potatoes, Chilean Recipe Stuffed Potatoes, Chilean Recipe Stuffed Potatoes, Chilean Recipe Stuffed Potatoes, Chilean Recipe

 

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Filed Under: Beef, Chilean Meat, Chilean recipes, Entrees

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  1. Chad says

    July 21, 2014 at 3:15 pm

    Yours look so perfect! Mine would be sad little blobs, I know.

    Reply
    • Pilar Hernandez says

      July 21, 2014 at 6:52 pm

      Delicious little blobs 😉

      Reply
  2. kristen says

    October 21, 2015 at 3:26 pm

    Turned out great. They are delicious…. especially deep fried!

    Thank you very much for posting the excellent Chilean recipes in English and Spanish 🙂

    Reply
    • Pilar Hernandez says

      October 21, 2015 at 4:30 pm

      You are welcome! Thanks for coming back to let me know.

      Reply
  3. Consuelo says

    September 6, 2020 at 7:34 pm

    Thank you so much for your incredible website of fantastic Chilean recipes! My sister and I grew up with our Chilean grandmother in the kitchen and although she was trying to help out because our mom was working, all the recipes went with her when she passed away. Now, my sister and I, although in different cities send each other the recipes we find on your site and bond over great memories. Truly grateful for the gift of our culture and our food you have brought back to our family! ??

    Reply
    • Pilar Hernandez says

      September 8, 2020 at 12:04 pm

      I’m so happy to have a small role on re-living the memories of your grandmother. I grew up very close to mine too. Thanks for sharing this story with me; it means a lot.

      Reply

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