Stuffed Potatoes (Papas Rellenos

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
Crispy fried potato shells stuffed with savory bacon, chorizo, and melted cheese
Stuffed Potatoes (Papas Rellenos recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

These hearty Papas Rellenos offer a delightful crunch from the fried potato shells, giving way to a rich, savory filling of seasoned potatoes, spicy chorizo, and crisp bacon. The blend of queso fresco and sour cream adds a creamy tang that balances the heat from the poblano peppers. Perfect for sharing as a substantial appetizer or a comforting side dish, this recipe brings bold Mexican flavors to your table. Serve warm with a side of salsa or sour cream for an extra touch of freshness.

Stuffed Potatoes (Papas Rellenos recipe image
Print Recipe
0 Add to Favorites

Stuffed Potatoes (Papas Rellenos

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 154.0

Description

These hearty Papas Rellenos offer a delightful crunch from the fried potato shells, giving way to a rich, savory filling of seasoned potatoes, spicy chorizo, and crisp bacon. The blend of queso fresco and sour cream adds a creamy tang that balances the heat from the poblano peppers. Perfect for sharing as a substantial appetizer or a comforting side dish, this recipe brings bold Mexican flavors to your table. Serve warm with a side of salsa or sour cream for an extra touch of freshness.

Ingredients

Directions

  1. Submerge the peeled potatoes in a pot of water and bring to a boil. Cook for about 20 minutes, until soft enough to pierce easily with a skewer but still firm in the center.
  2. Drain the potatoes and let them cool until they are cool enough to handle. Slice a 1/4-inch piece lengthwise from one side of each potato to create a flat, stable base.
  3. Using a paring knife and a medium spoon, carefully scoop out the interior flesh of each potato from the flattened side, leaving a 1/4- to 1/3-inch thick wall to form the shell.
  4. Cut the scooped-out potato flesh into 1/2-inch cubes and place them in a large bowl. Dice the seeded poblano chiles and add them to the bowl with the potatoes.
  5. Heat a skillet over medium heat. Fry the bacon until crisp, then remove and chop into small pieces. Reserve the bacon.
  6. In the same skillet, fry the chorizo until golden brown and cooked through. Remove and reserve.
  7. Add the olive oil to the skillet. Add the chopped potatoes and poblano chiles. Fry, stirring occasionally, until the potatoes are crisp and golden brown.
  8. Transfer the fried potato and chile mixture to a large bowl. Add the chopped bacon and chorizo. Allow the mixture to cool to room temperature.
  9. Stir in the grated queso fresco (or Monterey Jack) and the sour cream until well combined.
  10. Preheat the oven to 350&# 194;°F (175ðC). Fill the hollowed-out potato shells with the potato mixture.
  11. Place the stuffed potatoes on a baking sheet and bake for 25 to 30 minutes, until heated through.
  12. Remove from the oven and sprinkle with queso panela or feta cheese. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 154.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 12.0mg1%
Total Carbohydrate 34.0g12%
Dietary Fiber 4.4g18%
Sugars 1.6g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: papas rellenos, stuffed potatoes, mexican appetizer, chorizo, bacon, poblano peppers, queso fresco, fried potatoes, party food, savory snack
Recipe Card powered by WP Delicious

Leave a Comment