This Papas Rellenas recipe uses mashed potatoes, ground beef, garlic, peppers, and breadcrumbs to create crispy, stuffed bites of comfort.
Okay, so real talk—I didn’t grow up with Papas Rellenas in my family kitchen. My mom was more of a “box mac and cheese with a side of guilt” kind of cook. But one summer, I visited Miami, and my friend’s abuela insisted I try hers. Let me tell you: it was love at first bite.
Crunchy on the outside, pillowy potato inside, and this savory beef mixture hiding in the center like a delicious little secret? I think I heard a choir sing. Or maybe it was the salsa playing on her kitchen radio—I dunno, emotions were high.
When I got back home, I had to try making them myself. The first batch? Total chaos. The oil was too hot, my potatoes were too soft, and I may or may not have dropped one directly onto the stove. (Still ate it though. No regrets.)
But eventually, after a few tries, this version became my go-to. It’s not “traditional” in a textbook kind of way, but it’s my take. And that’s what makes food good, right? The stories behind it. The mess in the kitchen. The weird substitutions when you’re out of tomato paste and it’s too late to go to the store.
Why You’ll Love This Papas Rellenas Recipe?
So here’s the thing about this Papas Rellenas recipe—it’s comfort food, but with a twist. Not a “I’m sad and want soup” kind of comfort food. It’s more like “life is good, let’s celebrate with crispy potato meatballs.”
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They’re crispy, creamy, and meaty all at once. That’s the dream trio.
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You can freeze them before frying. Make a big batch and future-you will throw a party in your honor.
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They’re fun to make with someone else. Honestly, shaping and stuffing the potato balls is way more enjoyable when you’ve got music on and a friend or kid helping.
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And let’s be honest: they’re just different enough to impress people without stressing you out.
Ingredient Notes:
You don’t need anything wild for this, which is probably why I’ve made it, like, 42 times.
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Potatoes – Russets work great. I used Yukon Gold once and the texture was weirdly gluey. Still edible though. I mean, it’s potatoes.
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Salt – Trust me, it’s not just seasoning. It’s structure for the mash. I forget it once and regretted it deeply.
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Green bell pepper – For flavor and a little color. Red works too. I once used a half-wrinkled yellow one I found in the back of the fridge. Still tasty.
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Onion & garlic – Obviously. I’m not even explaining this one.
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Ground beef – Use whatever percent fat you like. I once used leftover taco meat. It slapped.
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Tomato paste & vinegar – Sounds fancy, but it’s just depth and zing. You could sub in a splash of Worcestershire if you’re desperate. I’ve done it.
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Cumin & black pepper – You need something warm and earthy to round it all out.
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Flour, eggs, breadcrumbs – This is how you get that crispy outer layer. No shortcuts here. I mean, technically yes, but don’t.
How To Make Papas Rellenas?
Alright, here’s where I walk you through it like we’re standing side by side in the kitchen, drinking iced coffee and trying not to burn the oil.
Step 1: Mash Time
Peel and cube your potatoes. Boil them in salted water until they’re fork-tender—like, soft enough to mash but not water-logged. Drain, mash, and salt them again. Let them cool. Fully. Hot potatoes are the enemy of structure.
Step 2: Beef Filling, Let’s Go
In a skillet, sauté your chopped onion, garlic, and bell pepper. Add ground beef and cook it down. Toss in the tomato paste, vinegar, cumin, salt, and pepper. Let it all cook until the beef is done and not watery. Cool it down a bit. No one wants molten beef inside a delicate potato shell.
Step 3: Shaping the Balls (You Will Laugh, It’s Okay)
Scoop out a ball of mashed potato. Flatten it in your palm, put a spoonful of filling in the center, and gently close it up. Roll it into a sealed ball. The first few might look like they’ve been through it. That’s fine. They still taste amazing.
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Step 4: Breading Station Chaos
Set up three bowls: flour, beaten eggs, and breadcrumbs. Roll each ball through them, in that order. Press those breadcrumbs on. This is the armor that makes them crisp.
Step 5: Fry with Courage
Heat oil to about 350°F. Drop in a few at a time (don’t crowd the pot). Fry until golden on all sides. Remove, drain on paper towels, and try to resist eating one too soon. I fail at this every time.
Storage Options:
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Fridge: Lasts 2–3 days. Reheat in the oven or air fryer. They get soggy in the microwave—ask me how I know.
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Freezer: YES. Freeze before frying, lay them on a tray first, then bag ’em up. Fry straight from frozen when the craving hits.
Bonus: They actually get better after freezing because the potato firms up a bit.
Variations and Substitutions:
This Papas Rellenas recipe is super flexible. Here’s some chaos I’ve tried (and kinda loved):
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Add cheese inside. Little cube of mozzarella in the middle? It melts. It’s heaven.
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Make it spicy. Add diced jalapeño or a dash of cayenne to the beef mix.
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Go vegetarian. I used seasoned black beans and rice once. I felt very proud of myself.
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Mini versions. Party papas! People love finger food.
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Different coating? Try panko or crushed plantain chips. Yep. That happened. It was glorious.
What to Serve with Papas Rellenas?
If you want to go full meal, or just round it out:
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Salsa or hot sauce – Brightens everything.
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Lime crema or sour cream – Creamy + crispy = win.
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Simple salad – Something with crunch and acidity.
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Cold beer – Yes. Just yes.
Frequently Asked Questions:
Do I really need to fry them?
You can bake or air fry, but they won’t be as crispy. Still good, just not the same vibe.
Leftover mashed potatoes—can I use them?
Only if they’re firm and not too buttery. I tried once with creamy leftovers and ended up with sadness.
Can I make them ahead?
Absolutely. They’re a meal-prep MVP.
Alright. If you’ve read this far, I hope you’re hyped to try this Papas Rellenas recipe. Or at least thinking, “I could probably pull that off.”
Because you can. Whether they come out picture-perfect or a little goofy-looking, I promise they’ll taste amazing. And hey—food should be fun, right?
If you make them, message me or leave a comment. Tell me what you stuffed in there. Who you shared them with (or didn’t). I wanna hear it all.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Papas Rellenas Recipe
Ingredients
- 4 large potatoes peeled and cubed
- 1 ½ tsps salt divided
- 1 tbsp vegetable oil
- 1 green bell pepper chopped
- ½ c chopped onion
- 3 cloves garlic minced
- 1 lb ground beef
- 4 tsps tomato paste
- 1 tbsp distilled white vinegar
- 2 tsps ground cumin
- 1 tsp ground black pepper
- 4 large eggs
- 2 c dry bread crumbs
- 1 c all-purpose flour
- 1 quart vegetable oil for frying
Instructions
- Boil Potatoes: Cook potatoes in salted water until tender, then mash with salt and let cool.
- Cook Filling: Sauté bell pepper, onion, and garlic in oil. Add ground beef, tomato paste, vinegar, cumin, salt, and pepper. Cook until beef is done.
- Prepare Balls: Form mashed potatoes into balls, fill with beef mixture, and seal.
- Bread the Balls: Coat each ball in flour, dip in beaten eggs, and roll in bread crumbs.
- Fry: Heat oil to 350°F and fry potato balls until golden and crispy. Drain on paper towels and serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
