Puerto Rican-Style Stuffed Potatoes

4.5
(2) 2 Reviews
Prep Time
20
min.
Total Time
1
hr.
55
min.
Servings

9 servings, one stuffed potato each

Shredded chicken, black olives and cilantro give these cheesy stuffed potatoes their Puerto Rican cred.

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What You Need

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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 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.

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.

Servings

  • 9 servings, one stuffed potato each

Nutritional Information

Serving Size 9 servings, one stuffed potato each
AMOUNT PER SERVING
Calories 240
% Daily Value
Total fat 13g
Saturated fat 3.5g
Cholesterol 25mg
Sodium 200mg
Carbohydrate 23g
Dietary fiber 2g
Sugars 2g
Protein 9g
   
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

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  • liisa_c |

    si esta buena pero la verdad quede enjaquecada al hacerla, ya no la disfrute al comerla como yo lo esperaba

  • karedi06 |

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

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