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Puerto Rican-Style Stuffed Potatoes
Puerto Rican-Style Stuffed Potatoes

Puerto Rican-Style Stuffed Potatoes

1 Hr(s) 55 Min(s)
35 Min(s) Prep
1 Hr(s) 20 Min(s) Cook
Give ordinary potatoes some creamy, cheesy pizzazz with this Puerto Rican-Style Stuffed Potatoes recipe. Shredded chicken, black olives and cilantro give these Puerto Rican-Style Stuffed Potatoes their delicious flavor.
What You Need
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9 servings
Original recipe yields 9 servings
2 lb. white potato es (about 8), peeled, quartered
15 RITZ Crackers, crushed
2 Tbsp. KRAFT Zesty Italian Dressing
1 small red pepper, finely chopped
1/4 cup finely chopped fresh cilantro
1-1/4 cups shredded cooked chicken
5 pitted black olives, chopped
2/3 cup KRAFT Shredded Sharp Cheddar Cheese
2 cups oil
2 Tbsp. flour
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Let's Make It
1
Cook potatoes in boiling water 20 min. or until tender; drain. Place in medium bowl. Mash until smooth. Stir in cracker crumbs. Refrigerate 1 hour or until chilled.
2
Heat dressing in medium skillet on medium heat. Add peppers and cilantro; cook 5 min., stirring occasionally. Add chicken and olives; stir. Remove from heat; stir in cheese.
3
Heat oil in medium saucepan to 375ºF. Shape potato mixture into 5-inch patties with lightly floured hands, using about 1/3 cup of the potato mixture for each patty. Spoon about 1/4 cup chicken mixture onto center of each patty. Fold edges of patties over chicken mixture to completely enclose filling. Shape each into oval shape, resembling a large potato. Add, 2 at a time, to hot oil; cook 5 to 6 min. or until golden brown. Drain well. Serve warm.
Kitchen Tips
Tip 1
Variation
Substitute 1 lb. lean ground beef for the shredded chicken. Heat dressing in medium skillet on medium-high heat. Add peppers and cilantro; cook 5 min., stirring occasionally. Add meat; cook 8 to 10 min. or until meat is evenly browned, stirring occasionally. Remove from heat; stir in olives and cheese. Continue as directed.
Tip 2
How to Use a Deep Fryer
To fry stuffed potatoes in a deep fryer, heat oil to 350ºF to 375ºF. Add potatoes in batches as directed. Cook 4 to 5 min. or until golden brown. Drain on paper towels. For best results, allow oil to return to desired temperature after cooking each batch. This will help prevent the potatoes soaking up excess oil.
Tip 3
When to Use a Hand Masher vs. Ricer
Mashers are used for mashing cooked potatoes, carrots or ripe fruits. The optimum design incorporates a flat grid-like bottom which is used to firmly press the desired food against a flat surface until finely mashed. A ricer forces cooked vegetables through tiny holes, producing a finely textured mashed vegetable.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 180mg
8%
Total Carbohydrates 24g
9%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 10g
20%
Vitamin A
10%
Vitamin C
20%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
9 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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