Crispy Stuffed Potato (Papa Rellena)
Golden-fried potato halves stuffed with seasoned ground beef, egg, and olives—a Peruvian street snack that's crispy outside, creamy inside. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 2 whole russet potatoes, medium
- 4 oz ground beef
- 1 whole hard-boiled egg
- 2 tbsp green olives, pitted and chopped
- 1 whole egg, beaten (for sealing)
- 2 cups neutral oil for frying
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 12 minutes.
- 2
Brown ground beef in a skillet over medium-high heat, breaking up clumps, until no pink remains.
- 3
Drain potatoes and cool slightly. Halve each potato lengthwise and scoop out centers, leaving a thin shell.
- 4
Mix cooked beef with chopped hard-boiled egg and olives. Season with salt and pepper. Stuff each potato half generously.
- 5
Brush beaten egg over surfaces of stuffed potatoes to seal. Heat oil to 350°F in a deep skillet or pot.
- 6
Fry stuffed potatoes until deep golden brown, turning once, about 4 minutes total. Drain on paper towels and serve hot.
Tools you’ll need
- pot for boiling
- skillet (medium)
- deep skillet or pot for frying
- thermometer
- spoon for scooping
- paper towels
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