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Salads & sides

Puerto Rican-Style Stuffed Potatoes

Puerto Rican-Style Stuffed Potatoes recipe
photo by:kraft
Shredded chicken, black olives and cilantro give these cheesy stuffed potatoes their Puerto Rican cred.
time
prep:
20 min
total:
1 hr 55 min
servings
total:
9 servings, one stuffed potato each
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What You Need

2
lb.  white potatoes, peeled, quartered
15
 RITZ Crackers, crushed
1
small  red pepper, finely chopped
1/4
cup   finely chopped cilantro
2
Tbsp.  KRAFT Zesty Italian Dressing
1-1/4
cups   shredded cooked chicken
5
 pitted black olives, chopped
2/3
cup  KRAFT Shredded Sharp Cheddar Cheese
2
cups  oil
2
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.
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