Crispy Papas Rellenas (Potato-Stuffed Croquettes) Recipe
Crispy Papas Rellenas are delicious Puerto Rican-style potato croquettes stuffed with savory ground beef picadillo. These golden, crispy croquettes feature a fluffy mashed potato exterior seasoned with traditional spices and a flavorful filling of ground beef, sofrito, and olives. Perfect as a snack or main dish, they combine comforting textures and bold Caribbean flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: Puerto Rican
Ingredients
Scale
For the Picadillo:
- 1 lb ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1/3 cup sofrito
- 1 tsp sazon seasoning
- 1 tsp adobo seasoning
- 2 bay leaves
- 1/3 cup tomato sauce
- 1/3 cup pimento olives, sliced in half
For the Potato Dough:
- 3 lbs potatoes
- 3 tbsp corn starch
- 1 tsp sazon seasoning
- 1 tsp adobo seasoning
For Frying:
- 4 cups canola or vegetable oil
Instructions
- Make the picadillo: In a pan, cook the ground beef, diced onion, and red bell pepper over medium heat. Brown the meat while breaking it up, then add sofrito, sazon, adobo, and bay leaves. Stir until fragrant, then mix in tomato sauce and olives. Cover and let simmer for 10 minutes until the beef is fully cooked. Remove from heat and set aside to cool.
- Boil the potatoes: Peel and chop the potatoes into halves or quarters depending on size. Bring a large pot of salted water to a boil, add the potatoes, and cook until fork tender, about 15 minutes. Drain the potatoes and transfer them to a large bowl.
- Mash and season the potatoes: Mash the potatoes until smooth and free of lumps. Stir in corn starch, sazon, and adobo seasoning until the mixture forms a dough-like consistency that holds together well.
- Form and stuff the croquettes: Using a ½ cup measuring cup or small scoop, portion out large balls of the potato dough. Flatten each ball gently and place 1 to 2 tablespoons of cooled picadillo filling in the center. Carefully mold the potato around the filling, sealing it completely and forming a smooth croquette. Add more potato mixture if needed to secure the filling.
- Fry the croquettes: Heat the canola or vegetable oil in a deep fryer or large deep skillet to 350°F (175°C). Fry the stuffed potato croquettes in batches until they are golden brown and crispy on all sides, about 3 to 5 minutes per batch. Use a slotted spoon to transfer the croquettes to a paper towel-lined plate to drain excess oil. Serve warm and enjoy!
Notes
- If the potato dough isn’t sticking together well, add another teaspoon or two of corn starch to help bind the mixture.
- There will be leftover picadillo filling; enjoy it over rice, with bread, or as a tasty topping.
Keywords: Papas rellenas, Puerto Rican recipe, potato croquettes, picadillo, stuffed potatoes, crispy croquettes