Idaho® Potato Chicken and Pork Filled Papas Rellenas


  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 1/2 red bell pepper, small dice (about 1/2 cup)
  • 2 cloves garlic, chopped
  • 1/2 pound ground chicken
  • 1/2 pound ground pork
  • 1 teaspoon salt, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 pounds Idaho® potatoes, peeled and cubed
  • 1/4 cup milk
  • 1 egg, beaten
  • 1 cup panko bread crumbs
  • oil for frying


  1. In a large skillet, heat the oil over medium heat.
  2. Add the shallot, stirring, cook 2-3 minutes, until softened.
  3. Stir in the red pepper and garlic, cook 2-3 minutes.
  4. Add the ground chicken and pork, smoked paprika, cumin and 1/2 teaspoon salt.
  5. Stirring occasionally, brown the meat. Remove from the skillet, place into a small bowl and refrigerate.
  6. Meanwhile, boil the potatoes until tender.
  7. Drain the potatoes well, then mash.
  8. Stir in the milk and remaining 1/2 teaspoon salt. Let the potatoes cool.
  9. When ready to assemble the papas, place the egg and bread crumbs into separate shallow dishes.
  10. Take 1/3 cup of mashed potatoes and form into a ball. Make a large indentation and place 1 tablespoon of meat into the potato. Carefully seal the meat into the potato, and form into a ball again. Repeat with the remaining potatoes and meat.
  11. Roll each ball in the egg, then in the bread crumbs, making sure to coat the entire potato ball.
  12. Place the potato balls into the refrigerator for a minimum of 4 hours.
  13. When ready to fry, pour enough oil into a large, deep pan to cover the potato balls about half way up. Heat the oil to about 350º F.
  14. Fry the potato balls a few at a time, turning as needed until they are golden brown. Drain the potato balls on a layer of paper towels.
Time Saving Tip
  1. Make the papas the night before. Chill them overnight and fry them when you are ready to serve them.
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Yield: 12-14

Cheryl D Lee
Food Blogger
Black Girl Chefs Whites

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