CHILEAN STYLE STUFFED POTATOES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CHILEAN STYLE STUFFED POTATOES RECIPE - QUERICAVIDA.COM



Chilean Style Stuffed Potatoes Recipe - QueRicaVida.com image

Love to create new dishes using my culinary experience or exchange recipes from all over the world with my friends- me fascina! I have a stupendous recipe that you should have in your home too; it’s stuffed potatoes a la chilena. The best part of this recipe are the choices: you can vary the filling as you like, serve as an appetizer or main dish, and eat them hot or cold. These stuffed potatoes can easily be the center of your next dinner menu. This is a typical dish from the south of Chile that resembles large croquetas or nuggets that are deliciosa and easy to prepare. They can be eaten as a side or main dish and served with a fresh salad, platanos dulce (sweet oven-baked bananas) or just a homemade salsa. It’s a complete meal in itself where the filling makes the difference!

Provided by QUERICAVIDA.COM

Total Time 45 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 19

4 large potatoes
2 tablespoons milk
2 tablespoons butter
Salt to taste
1 tablespoon vegetable oil (to sauté the filling)
1/2 whole onion, diced
1 tablespoon garlic paste or 5 medium-sized garlic cloves, finely chopped
1 lb ground beef
1 teaspoon cumin powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon ground ají panca, (red Peruvian chili pepper) optional
1/2 cup black or yellow raisins
1/4 cup cilantro, chopped
8 black olives, seedless
2 hard-boiled eggs, cut into fourths
1/2 cup flour
1 beaten egg
1/2 cup vegetable oil (for frying the filled potatoes)

Steps:

  • Wash the potatoes well, then peel and cut into small pieces. In a pot with plenty of water, cook the potatoes for approximately 25 minutes or until they’re soft. Then drain the water and let cool until lukewarm before mashing the potatoes into purée.
  • While your potatoes are cooking, pour one tablespoon of oil into a skillet and sauté the onion and garlic over medium-high heat. Incorporate the ground beef and stir well to break up any large pieces stuck together. Next, add the cumin, salt and pepper while stirring continuously. If you wish, sprinkle the ají panca over the meat, then mix-in the raisins and chopped cilantro. Keep stirring until most of the juice has evaporated or been absorbed. When ready, remove from heat.
  • While still lukewarm, place the potatoes in a bowl and mash with a fork or preferably with your hands to break up any remaining lumps. You can soften the potatoes with a splash of milk and a little butter. Add the salt and continue to mash until the mixture easily comes loose from the bowl.
  • Take 1/2 cup of potato purée and, with floured hands, shape it into a ball. Flatten the ball into a circle, and in the middle place one spoon of the prepared meat filling. Add a piece of hard-boiled egg and one olive on top, and then fold the circle in half. Close the potato ‘shell’ carefully with your fingers so none of the meat filling falls out.
  • Fill a shallow dish with the remaining flour, and separately prepare the beaten egg in a deep bowl. Gently place the filled potatoes in the flour, coating each side. Afterward, dip each serving in the beaten egg.
  • In a skillet, heat 1/2 cup of vegetable oil until hot and carefully transfer the prepared potatoes into the skillet. Fry each serving for two minutes per side or until golden.
  • When ready, let the stuffed potatoes dry over a paper towel to drain the excess oil. Serve and enjoy!

Nutrition Facts : ServingSize 1 Serving

CHILEAN-STYLE SOPAIPILLAS RECIPE | ALLRECIPES



Chilean-Style Sopaipillas Recipe | Allrecipes image

This is a traditional Chilean snack, or maybe an appetizer. The truth is that it's a snack eaten during winter time, especially when it rains. It is typical to arrive home after walking through the rainy streets of Santiago and sit down to have a cup of tea and eat a couple of sopaipillas. You can also eat ones sold by street vendors, but they usually don't taste as good as home-made ones. If you can't find zapallo, pumpkin is a good substitute.

Provided by Makka

Categories     Appetizers and Snacks    Pastries

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 6

9 ounces zapallo squash
4?¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons butter, melted
2 cups canola oil for pan-frying

Steps:

  • Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
  • Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
  • Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
  • Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.

Nutrition Facts : Calories 286.2 calories, CarbohydrateContent 35.6 g, CholesterolContent 25.4 mg, FatContent 13.8 g, FiberContent 1.5 g, ProteinContent 4.9 g, SaturatedFatContent 6.4 g, SodiumContent 368.6 mg, SugarContent 0.6 g

More about "chilean style stuffed potatoes recipes"

COLOMBIAN STUFFED POTATOES RECIPE - QUERICAVIDA.COM
Stuffed potatoes are eaten in almost all Latin American countries, but what makes Colombian stuffed potatoes different is how they are accompanied when served. Like most of our appetizers, these potatoes are served alongside a cup of delicious ají salsa- a mix of peppers, red tomatoes, onion and cilantro with various spices.
From quericavida.com
Total Time 40 minutes
Cuisine Latin American
  • Serve immediately.
See details


STUFFED POTATOES RECIPE | ALLRECIPES
My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!
From allrecipes.com
Reviews 4.4
Total Time 1 hours 45 minutes
Category Side Dish, Potato
Calories 512.4 calories per serving
  • Bake for another 30 minutes, or until heated through.
See details


STUFFED BAKED POTATOES RECIPE - FOOD.COM
From Taste of Home Magazine. These are a little bit different from some of the other recipes in that these have garlic and ranch dressing mix in them.
From food.com
Reviews 5.0
Total Time 1 hours 40 minutes
Calories 228.4 per serving
  • Top with bacon and green onions.
See details


CLASSIC STUFFED TWICE BAKED POTATOES RECIPE - FOOD.COM
This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like.
From food.com
Reviews 5.0
Total Time 1 hours 27 minutes
Calories 293.5 per serving
  • If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.
See details


BEEF-STUFFED POTATOES RECIPE: HOW TO MAKE IT
This is a stuffed potato with a tasty twist. Teenagers like the flavor the green chiles and cheese add.
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Side Dishes
Cuisine North America, Mexican
Calories 422 calories per serving
  • Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; crumble beef; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place filled potatoes on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.
See details


PERUVIAN STYLE STUFFED POTATOES RECIPE - QUERICAVIDA.COM
For many years this has been one of my favorite dishes in my home; it is also one of the most traditional Peruvian appetizers– popular throughout homes and restaurants everywhere in Peru. To achieve the desired result, it's important to prepare the potatoes so that they have a slightly-sticky texture; this will help maintain their shape after being filled. If the potatoes turn out too grainy, it will be impossible to maintain a firm outer layer and the filled potatoes will fall apart once fried. An excellent filled potato should be golden-brown on the outside, while being soft and tender on the inside, with a tasty filling that creates an explosion of flavors. The filling should be a little spicy, but with a sweet touch added by the raisins. The black olives add another note of flavor. Normally medium-sized, Peruvian stuffed potatoes are typically served only with salsa criolla– a delicious sauce featuring a mix of red onion and yellow chili peppers. I personally prefer large stuffed potatoes served with rice.
From quericavida.com
Total Time 1 hours 0 minutes
Cuisine Latin American
  • Heat the remaining 1/2 cup of vegetable oil in a sautée pan and fry the stuffed potatoes, turning over every four minutes or until completely golden-brown. They should have a fine crispy surface when finished. Let any excess oil drain-off over a paper towel and serve hot with the prepared salsa criolla.
See details


CHILEAN EMPANADA RECIPE | ALLRECIPES
My mother is from Chile and these have been a staple of our household for years. I have searched and searched and never seem to find the right one, so here is our family favorite. My mom likes to sprinkle sugar on hers. I prefer a little mustard to dip it in. We all have our own cravings. This recipe makes about a dozen large empanadas, depending on the size.
From allrecipes.com
Reviews 4.1
Total Time 1 hours 10 minutes
Category World Cuisine, Latin American, South American, Chilean
Cuisine Latin American, South American, Chilean
Calories 530.2 calories per serving
  • Bake in the preheated oven until golden brown, about 25 minutes.
See details


MINI STUFFED BAKED POTATO APPETIZERS RECIPE - FOOD.COM
Your guests will love these, you can double the amount to serve a large crowd! You can make these in advance and chill until ready to serve.
From food.com
Reviews 4.0
Total Time 50 minutes
Calories 120.5 per serving
  • Delicious!
See details


HAM AND GRUYèRE-STUFFED POTATOES RECIPE | MYRECIPES
Microwaving cooks the potatoes in a flash; briefly baking them at a high temperature once they're stuffed toasts the cheese topping.
From myrecipes.com
Reviews 4.5
Calories 358 calories per serving
  • Heat butter in a small skillet over medium-high heat. Add garlic; sauté 30 seconds. Add milk; bring to a simmer. Pour milk mixture over potato pulp. Add 1/4 cup cheese, ham, and remaining ingredients, mixing well. Stuff shells with potato mixture. Sprinkle evenly with 1/4 cup cheese. Bake at 500° for 8 minutes or until the cheese begins to brown.
See details


CHEESE-STUFFED BAKED POTATOES RECIPE | FOOD NETWO…
From foodnetwork.com
Reviews 4.2
Total Time 1 hours 40 minutes
Category side-dish
Cuisine american
  • Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.
See details


STUFFED POTATOES, CHILEAN RECIPE - PILAR'S CHILEAN FOOD ...
Jul 21, 2014 · Stuffed Potatoes, Chilean Recipe. Always do it the day before. Heat the oil in a large pot or pan, fry the meat until lightly browned, about 8 minutes, add the paprika, salt, pepper, and cumin, saute a few more minutes. Add the onions, incorporate well, saute for 5 minutes add the broth and cook 30 minutes over low heat.
From chileanfoodandgarden.com
See details


STUFFED POTATOES WITH CHEESE - PILAR'S CHILEAN FOOD & GARDEN
Jun 09, 2014 · Visit our collection of Chilean recipes here. Stuffed Potatoes with Cheese. 10-12 medium potatoes Ingredients: 2 pounds of potatoes (Yukon gold or red) 10 oz. Quesadilla cheese; 2 eggs; 4 tablespoons flour; 1 cup Panko or breadcrumbs; salt, pepper, oil; Preparation: Peel the potatoes and cut them into slices about 1/2 cm. Place in a pot with ...
From chileanfoodandgarden.com
See details


STUFFED POTATO ? ORIGINAL RECIPE IN 5 STEPS! ?2021?
Stuffed Potato Preparation. We start by combining 4 large cooked white potatoes with a yellow potato that helps give it color, texture and flavor. We go through the hot potato press and then we …
From micomidaperuana.com
See details


10 STUFFED POTATO RECIPES | ALLRECIPES
Aug 03, 2021 · Stuffed Air Fryer Potatoes. Potato halves are cooked in an air fryer until tender and fluffy, then the skins are stuffed with a Cheddar, caramelized onion and bacon filling. They are baked again in the air fryer for deliciously cheesy twice-cooked potatoes…
From allrecipes.com
See details


50 STUFFED POTATOES : RECIPES AND COOKING : FOOD NETWORK ...
How to make stuffed potatoes: Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender — 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes ...
From foodnetwork.com
See details


PERUVIAN STUFFED POTATOES (PAPA RELLENA) RECIPE
Oct 11, 2021 · Papa rellena, translating to "stuffed potato," is delicious comfort food, combining mashed potatoes with ground beef. A seasoned ground beef filling, similar to an empanada filling, is enveloped in a layer of mashed potatoes…
From thespruceeats.com
See details


BAKED STUFFED POTATO RECIPE - THE SPRUCE EATS
Jun 17, 2021 · Place the cooked potato flesh in a large mixer bowl. Add the remaining 4 tablespoons softened butter and mash until combined. Stir in the sour cream, bacon, cheese, salt, and pepper and mash until well combined and fluffy. Spoon or pipe the potato mixture evenly back into the potato shells and sprinkle with paprika .
From thespruceeats.com
See details


TANDOORI NAZAKAT ALOO RECIPE: ENJOY THIS CRUNCHY POTATO ...
2 days ago · Stuff the potatoes with this filling. Next, create a marinade with yoghurt, ginger-garlic paste, chana dal powder, salt and the rest of the masalas. Apply this marinade to the stuffed potatoes. Bake the marinated potatoes, tandoori nazakat aloo is ready! Click here for the step-by-step recipe …
From food.ndtv.com
See details


CHILEAN COCADAS COOKIES | RECIPE | CHILEAN RECIPES ...
Chilean Style Stuffed Potatoes Love to create new dishes using my culinary experience or exchange recipes from all over the world with my friends- me fascina! I have a stupendous recipe that you should have in your home too; it’s stuffed potatoes …
From pinterest.com
See details


CHILEAN FOOD - 10 DELICIOUSLY TRADITIONAL CHILEAN RECIPES ...
Chilean cazuela is a very flexible homemade stew- you can use lamb, chicken or pork in the recipe, but the classic version is made with beef. In each dish you can't forget to put at least one small piece of meat, a potato…
From pinterest.com
See details


TYPICAL CHILEAN FOOD - DON'T FORGET TO TRY THEM WHEN YOU ...
Ensalada a la chilena (Chilean style tomato salad) With a couple of ripe tomatoes and a medium size onion cut in juliennes or fine slices you can make this typical dish that accompanies the potatoes …
From trekkingchile.com
See details


CHILEAN MEAT - PILAR'S CHILEAN FOOD & GARDEN
Pilar's Chilean Food & Garden. A recipe blog by a Chilean living in the USA
From chileanfoodandgarden.com
See details


POTATOES STUFFED WITH SAUSAGE AND MUSHROOMS …
Cook and stir until the mushrooms and chopped potato are just tender, about 10 to 12 minutes. Remove from heat, and scrape into a large bowl to cool slightly, about 5 minutes. To the sausage mixture, stir in ½ cup of the grated cheese and the parsley. Fill the potato …
From lidiasitaly.com
See details