Puerto Rican-Style Stuffed Potatoes - Kraft Recipes Top
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Puerto Rican-Style Stuffed Potatoes

Prep Time
Total Time

9 servings

Give ordinary potatoes some creamy, cheesy pizzazz with this Puerto Rican-Style Stuffed Potatoes recipe. Shredded chicken, black olives and cilantro give these Puerto Rican-Style Stuffed Potatoes their delicious flavor.

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Make It

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  • Cook potatoes in boiling water 20 min. or until tender; drain. Place in medium bowl. Mash until smooth. Stir in cracker crumbs. Refrigerate 1 hour or until chilled.
  • Heat dressing in medium skillet on medium heat. Add peppers and cilantro; cook 5 min., stirring occasionally. Add chicken and olives; stir. Remove from heat; stir in cheese.
  • Heat oil in medium saucepan to 375ºF. Shape potato mixture into 5-inch patties with lightly floured hands, using about 1/3 cup of the potato mixture for each patty. Spoon about 1/4 cup 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, 2 at a time, to hot oil; cook 5 to 6 min. or until golden brown. Drain well. Serve warm.

Special Equipment Needed


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 350ºF to 375ºF. Add potatoes in batches as directed. Cook 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.


  • 9 servings

Nutritional Information

Serving Size 9 servings
Calories 250
Total fat 13g
Saturated fat 3.5g
Cholesterol 25mg
Sodium 180mg
Carbohydrate 24g
Dietary fiber 2g
Sugars 3g
Protein 10g
% Daily Value
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Nos encanto esta receta. Nos encanto esta receta. Los sabores estan riquisimos. Casi no me gusta las aceitunas, pero aqui dan un sabor muy bueno.
Date published: 2008-01-14
Rated 4 out of 5 by from si esta buena pero la verdad quede enjaquecada al hacerla, ya no la disfrute al comerla como yo lo... si esta buena pero la verdad quede enjaquecada al hacerla, ya no la disfrute al comerla como yo lo esperaba
Date published: 2008-05-19
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