“Stuffed Potatoes”
This recipe was adapted from http://www.thecandidappetite.com/2012/08/03/cuban-potato-balls-papas-rellenas/
- 2 large potatoes, peeled and cubed, then rinsed with cold water
- ½ tsp Mrs. Dash Original Blend seasoning
- ½ tablespoon warm milk
- ½ tablespoon vegetable oil
- ½ pound lean ground beef
- ½ onion, finely chopped
- 1 garlic clove, peeled and chopped
- 1 small green bell peppers, finely chopped (about ½ cup)
- 1 small red bell peppers, finely chopped (about ½ cup)
- ¼ tsp ground black pepper
- ½ tsp paprika
- ½ tsp cumin
- ½ tspdried oregano
- ½ Tbsp low-sodium Worcestershire sauce
- 2 Tbsp water
- 2 eggs
- 1 Tbsp water
- 1 cup panko
- ¼ cup all-purpose flour
- Cover potatoes with water in a large pan, add 1 tsp Mrs Dash Original Blend seasoning, and boil the potatoes until they are fork tender. Drain. Mash potatoes with about 1 tablespoon of warm milk (DO NOT add any oil) Let cool to room temperature; then refrigerate for half hour or more.
- Heat a large heavy duty pot over medium high heat. Drizzle in the tablespoon of vegetable oil and add the ground sirloin. Break up the beef and allow it to cook and brown. Once browned, add the finely chopped onion and garlic. Stir and cook until the onions are translucent. Add the finely chopped green and red bell peppers. Stir and continue to cook. Season the beef mixture with the Worcestershire sauce, paprika, oregano, salt, pepper, cumin and lime juice. Stir thoroughly and continue to cook for 5 minutes more. Remove from heat and transfer to a bowl. Allow to cool to room temperature; then refrigerate for half hour or more.
- Measure out a golf-ball-sized amount of potatoes in your hand and flatten it into a circle with an indentation in the center. Stuff the indentation with 2-3 tsp of the spiced beef mixture. Bring the sides together and smooth out to make a round ball, about the size of an overstuffed golf ball. Continue this process until all the balls are formed.
- In a shallow dish, whisk together the eggs and tablespoon of water.
- In another shallow dish, combine the panko and the flour.
- Dip the ball into the beaten egg, and then roll in the flour mixture until lightly covered. Dip the ball in the egg, again, and roll in the bread crumbs to coat thoroughly. Continue this process until each potato ball is coated, placing them on aluminum-foil lined baking sheets.
- Refrigerate the potato balls on the baking sheets for 2 to 4 hours before proceeding to the next step. (Or you can also freeze the balls and cook them later, when ready to eat.)
- Preheat the oven to 450 degrees.
- Lightly spray the potato balls with cooking spray. Bake at 450° for 20 - 30 minutes (depending on the size of the balls) or until balls have browned somewhat and are heated through.
Note that sodium percentages depend on which daily reference you use. The estimated 136 mg of sodium per serving implies that one serving of this recipe provides:
– 6% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 9% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 14% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
