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Prep Time 15 minutes
Cook Time 10 minutes
Servings 10 Servings


  • 5 medium baked potatoes


  • ¼ cup olive oil with achiote
  • 1 cup of chopped tomato
  • ¼ cup sofrito
  • 1 tsp. minced or crushed garlic
  • ½ tsp. ground cumin
  • ½ pound ground beef
  • Salt to taste


  • 1 raw egg
  • ¼ cup all-purpose flour
  • 1 tbsp. oil with achiote
  • ¼ cup fresh milk
  • salt to taste
  • 4 cups oil for frying


  • Bake the potatoes ahead of time and let cool. Then remove the skins from the potatoes, mash the potatoes, season and set aside.
  • Prepare the meat filling. In a medium saucepan add the
  • olive oil with achiote, heat, add the tomato, sofrito, garlic, cumin, and cook for several minutes. Add the meat and sauté for 5-8 minutes or until golden brown and season to taste.
  • Prepare the flour mixture: In a container add the egg, wheat flour, oil with achiote, milk and salt to taste. Mix until combined and set aside.
  • Prepare the fillings: Divide the mashed potatoes into 10-12 portions. With each portion of mashed potato, form a ball between the palms of your hands. Flatten and place a tablespoon of the filling in the center of the dough and close the potato dough into a ball covering all the filling with the mashed potatoes. Repeat with each serving until done. Set aside.
  • In a deep frying pan add oil to fry and heat to 350 degrees.
  • Pass the stuffed potatoes in wheat flour. Then dip each potato filling in the flour mixture, drain and fry until golden brown. Place on absorbent paper.
  • Serve immediately and accompany with your favorite sauce.

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