Crispy Stuffed Potatoes with Lime Dipping Sauces
Golden fried mashed potato shells stuffed with seasoned ground beef, served with bright green and creamy white dipping sauces. A Peruvian street-food favorite that's crispy outside, savory inside.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1.5 lb russet potatoes, peeled and cubed
- ¼ lb ground beef
- ½ medium yellow onion, finely diced
- ¼ cup fresh cilantro or parsley, chopped (divided)
- ¾ cup mayonnaise
- 1 whole lime (zested + juiced)
Instructions
- 1
Boil potatoes in salted water until fork-tender, about 10 minutes. Drain and mash with salt and pepper until smooth.
- 2
While potatoes cook, brown ground beef with diced onion in a skillet over medium heat, breaking up clumps, until no pink remains, ~5 minutes.
- 3
Stir half the cilantro and a pinch each of salt and pepper into the cooked beef. Let cool slightly.
- 4
Shape mashed potatoes into 8 balls. Flatten each into a disc, add 1 tbsp beef filling, fold edges and seal into a ball.
- 5
Heat 2 inches oil in a deep skillet to 350°F. Fry potato balls 2–3 minutes per side until golden brown. Drain on paper towels.
- 6
Whisk mayo with lime zest, lime juice, and remaining cilantro for green sauce. Whisk plain mayo with salt for white sauce. Serve both alongside hot potatoes.
Tools you’ll need
- large pot
- skillet
- deep skillet or Dutch oven
- instant-read thermometer
- slotted spoon
- paper towels
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