The stuffed potato in Peru is one of the most popular dishes, it is always present in every home. It is a dish of traditional and exquisite Creole food.
Made with potatoes with a meat sauce that serves as a filling, it is a perfect starter or second dish. The stuffed potato is highly nutritious, it contains ground meat, onion, olives, raisins and hard-boiled egg.
Some history about this recipe
The history of this dish goes back to the years of the Pacific War between Peru and Chile in 1879. Historians relate that the brave Peruvian soldiers had to travel long distances on remote roads to avoid being warned by the Chilean forces.
So to carry their food, and always be alert, they prepared a recipe for minced or ground meat, seasoned and fried.
This meat was placed inside a mash of boiled potato type. Its preparation was completed by frying it with flour and egg white. This process sealed them and stored them in a cloth that allowed them to be easily transported.
They called this ingenious, simple and delicious dish “stuffed potato” and that is how we know it in our times.
Papa Rellena Recipe – Peruvian Stuffed Potatoes
INGREDIENTS
PREPARATION
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.
Photo by CHIMI FOTOS 
Ingredients
Directions
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.
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