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Papa Rellena Recipe – Peruvian Stuffed Potatoes

Yields1 Serving

 1 kg white Potatoes
 17 fl oz of Oil or Olive oil
 1 peeled tomatoes
 1 head for Onion
 1 tsp ground yellow pepper
 1.10 lbs ground beef
 8 unseeded Olives
 ½ cup water
 1 tsp ground Garlic
 2 boiled Eggs
 50 g raisins
 1 pinch Salt and pepper
 ½ cup Flour and Chuño

For the dough, boil the potatoes in salted water, then peel them and pass them through a potato presser, then knead them with salt, separate into six portions and set them aside.


To make the filling, prepare a dressing with olive oil and onions until it is crystalline, add the garlic, yellow pepper and tomato, and fry them until they’re well done. After that put in the ground beef and stir everything until well done.


Add the water, raisins, eggs olives and salt and pepper. It's to make the filling and assure it cook for a 10 minutes or more check it first before stove off.


Then of that, flour your hands, then Place a portion of the dough between your hands, flatten it a little, then put on three or four tablespoons of the filling.


You assure that you make it so there is abundant filling and exact layer of potato dough to support the filling.


Cover it with another portion of flattened dough, stretch it with your fingers, and make it an oval shape.


Cover each potato with flour and chuño (optional), let it sit for a few minutes, and fry them with plenty of hot oil.