Rellenos de Papa / Stuffed Potato

By carvalhohm2

Ingredients

• Filling:
• 10 potatoes, cooked and mashed
• 1 About 1 cup water
• 3 packages Goya Sazon seasoning
• 1 tablespoon adobo seasoning
• 1 pound ground beef
• 1 potato, diced
• 1 package Goya Sazon seasoning
• 2 tablespoons sofrito
• 1 tablespoons adobo seasoning
• 1 green pepper, diced
• 4 eggs, scrambled
• flour for dipping

Details

Adapted from youtube.com

Preparation

Step 1

Place mashed potatoes in a bowl.

In a pot heat water. Add sazon and adobo seasoning. Mix until combined and heated. Add a little at a time to mashed potatoes and mix well. Use only enough water mixture to make a thick consistency to make a firm mashed potato mixture (do not make it too soft or potato balls will fall apart). Chill for about 1 hour in refrigerator to set up.

In another pot saute ground beef until browned. Add potato, sazon, sofrito, adobo seasoning and green pepper. Cook until potatoes are done.

Dust hands with flour (to keep potato from sticking in your hand). Using an ice cream scoop, scoop mashed potatoes in your hand and flatten. Then make a small well within the dough. You use the back of a teaspoon to make the imprint. Into the well or center of the ball, place a small amount of the meat mixture. Try not to use the juice from the meat. It will make the ball very wet and harder to work with. After the mixture is in the middle, cover with the dough. Make a ball shape using cornstarch on your hands. Roll ball in egg and then roll in flour. Deep fry potato balls in skillet with plenty of hot oil (375 degrees) until potato balls are browned evenly about 5 minutes. Repeat until all of the mashed potatoes are used.

Remove from oil and drain on paper towels.