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–+ servings
Relleno de Papas on a plate.

BOLIVIAN STUFFED POTATOES (RELLENOS DE PAPA)

Keesha
These Bolivian-style Stuffed Potatoes or Rellenos de Papa will please your tastebuds in all possible ways. They are filled with seasoned ground beef, carrots, peas, and a slice of boiled egg, then wrapped in creamy mashed potatoes and served with a special Bolivian hot sauce -Llajua. What an explosion of flavors!
5 from 1 vote
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Main Course, Snack
Servings 6
Calories 553 kcal

Ingredients
 
 

FOR THE STUFFED POTATOES:

  • 2 pounds Potatoes
  • 2 tablespoons Oil
  • 1 Red onion cut into small squares
  • 4 cloves Garlic crushed
  • 1 Chili bell pepper or yellow chili
  • 1 ⅛ pound Ground beef
  • 2 Carrots cut into cubes
  • ¼ cup Peas
  • ½ teaspoon Oregano
  • Salt and pepper to taste
  • 5 Black or green olives pitted and chopped
  • 3 Cooked eggs chopped
  • Enough oil for frying

FOR THE BATTER:

  • 1 ½ cups Wheat flour
  • 1 Egg
  • ½ cup Water
  • Salt and pepper

FOR THE LLAJUA SAUCE INGREDIENTS:

  • 4 Ripe tomatoes
  • 2 Aji locoto peppers deveined and grated
  • 3 tablespoons Neutral oil
  • Salt to taste

Instructions
 

PREPARING THE STUFFED POTATO FILLING

  • Place a pot with water and salt over medium heat for about 5 minutes or until it comes to a boil, then add the washed and peeled potatoes. Let them cook for about 30 minutes or until they are soft, but not overcooked.
  • Place a frying pan over medium-low heat with 2 tablespoons of oil for about 2 minutes, then add the onion and garlic, until they are transparent.
  • Then add the yellow chili, and after about 2 more minutes add the meat, and let it cook for 5 minutes. Add the carrot and the peas, season with salt, pepper, oregano, stir everything constantly, and leave it cook for about 20 more minutes, remove from the fire. Set aside.
  • Drain the potatoes and mash them when they are still hot with a fork or a potato masher. Set aside to cool down a little bit.
  • In a bowl, prepare the batter with wheat flour, egg, salt, and pepper. Mix with a whisk so that the ingredients are well integrated, and set aside. (If the mixture is too thick, you can add a little bit more water and if it is too thin, add more wheat flour).

ASSEMBLING AND FRYING THE RELLENOS DE PAPA/STUFFED POTATOES

  • Knead the mashed potatoes with your hands so that there are no lumps. Then, take a plastic paper (it can be a bag), add a little oil, and then place the ball of mashed potatoes on it. With your hands, flatten the ball or a tortilla press so that it is neither too thick nor too thin.
  • Place the meat, a slice of boiled egg, and olive in the center. Then with your hands, fold the bag building a nice oval shape, making sure all sides are nicely covered so that the filling does not come out while frying. Repeat it with the rest - you can make around 7 medium-sized pieces.
  • Place a frying pan with enough oil over medium heat. You can test if the oil is hot enough by dropping a small piece of any leftover potatoes mixture or some breadcrumbs, and if it floats onto the top of the oil and bubbles, then it is ready to be used.
  • Dip the stuffed potato in the egg and wheat flour mixture with the help of a spoon so that it is all covered with the mixture.
  • Then add the potatoes and let them cook until they are golden brown on all sides for about 5 minutes approximately. Once they are golden brown, take them out of the pan and place them on a plate with absorbent paper to remove excess fat.
  • Serve the potato stuffing with Llajua sauce (Bolivian hot sauce).

HOW TO MAKE THE LLAJUA SAUCE

  • In a food processor or blender, add the tomatoes and chili peppers, blend until well crushed, then add the oil and salt.
  • Serve in a small bowl, cover it, and put it in the refrigerator for about 1 hour so that the flavors concentrate.

Notes

  • If the mixture is too thick, you can add a little bit more water and if it is too thin, add more wheat flour.
  • These delicious stuffed potatoes are served as a starter accompanied with the sauce of your preference, especially the llajua sauce or as a side dish usually at lunchtime with rice and a shredded salad (shredded cabbage or shredded cabbage and shredded carrot) seasoned with salt, oil and white or fruit vinegar.)
  • Feel free to add raisins, ham, bacon, or cheese into the filling to make every bite of these stuffed potatoes more enjoyable.

Nutrition

Serving: 1 portionCalories: 553kcalCarbohydrates: 51gProtein: 23gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 155mgSodium: 155mgPotassium: 1095mgFiber: 6gSugar: 5gVitamin A: 3760IUVitamin C: 49mgCalcium: 73mgIron: 5mg
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