Salads & sides

Puerto Rican-Style Stuffed Potatoes

Puerto Rican-Style Stuffed Potatoes recipe

photo by:kraft

Nos encanto esta receta. Los sabores estan riquisimos. Casi no me gusta las aceitunas, pero aqui dan un sabor muy bueno.

posted by

a cook

on 1/14/2008

time

prep:

20 min

total:

1 hr 55 min

servings

total:

9 servings, one stuffed potato each

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What You Need

lb. white potatoes, peeled, quartered

RITZ Crackers, crushed

small red pepper, finely chopped

1/4

cup finely chopped cilantro

Tbsp. KRAFT Zesty Italian Dressing

1-1/4

cups shredded cooked chicken

pitted black olives, chopped

2/3

cup KRAFT Shredded Sharp Cheddar Cheese

cups oil

Tbsp. flour

Make It

COOK potatoes in boiling water 20 min. or until tender; drain. Place in medium bowl. Mash with hand masher until smooth. Stir in cracker crumbs; cover. Refrigerate 1 hour or until chilled.

MEANWHILE, cook peppers and cilantro in hot dressing in medium skillet on medium heat 5 min., stirring occasionally. Add chicken and olives; stir. Remove from heat; stir in cheese.

HEAT oil in medium saucepan to 375ºF. Using lightly floured hands, shape potato mixture into 5-inch patties, using about 1/3 cup of the potato mixture for each patty. Spoon about 1/4 cup of the chicken mixture onto center of each patty. Fold edges of patties over chicken mixture to completely enclose filling. Shape each into oval shape, resembling a large potato. Add, two at a time, to hot oil. Fry 5 to 6 min. or until golden brown. Drain well. Serve warm.

Kraft Kitchens Tips

Variation

Substitute 1 lb. lean ground beef for the shredded chicken. Heat dressing in medium skillet on medium-high heat. Add peppers and cilantro; cook 5 min., stirring occasionally. Add meat; cook 8 to 10 min. or until meat is evenly browned, stirring occasionally. Remove from heat; stir in olives and cheese. Continue as directed.

How to Use a Deep Fryer

To fry stuffed potatoes in a deep fryer, heat oil to 345ºF to 375ºF. Add potatoes in batches as directed. Fry 4 to 5 min. or until golden brown. Drain on paper towels. For best results, allow oil to return to desired temperature after cooking each batch. This will help prevent the potatoes soaking up excess oil.

When to Use a Hand Masher vs. Ricer

Mashers are used for mashing cooked potatoes, carrots or ripe fruits. The optimum design incorporates a flat grid-like bottom which is used to firmly press the desired food against a flat surface until finely mashed. A ricer forces cooked vegetables through tiny holes, producing a finely textured mashed vegetable.