Stuffed Potatoes

Culinary Tools: 

·         Paring Knife

·         6-quart Dutch Oven

·         1 ½ -quart Saucepan

·         Round Slotted Masher

·         Chef’s Knife

·         5-quart Mixing Bowl

·         10-inch Gourmet Skillet

·         12-inch Gourmet Skillet

·         Slotted Turner

·         Slotted Spoon

·         Junior Colander

·         2-quart Mixing Bowl




·         5 pounds white potatoes

·         4 eggs

·         2 teaspoons black olives, chopped

·         1 cup flour

·         1½ cups vegetable oil

·         ½ teaspoon garlic, minced

·         1 cup red onion, minced into little squares

·         1 cube beef flavor bouillon

·         1 pound lean ground beef

·         Salt and black pepper to taste

·         4 teaspoons raisins

·         1 teaspoon annatto powder


Sauce Ingredients:


·         2 cups red onion, julienned

·         1 teaspoon olive oil

·         1 teaspoon yellow chili pepper paste

·         3 tablespoons fresh lime juice

·         Salt and black pepper to taste




With the Paring Knife, peel the potatoes and place them in the 6-quart Dutch Oven with salt to taste and 2 cups of water. Cover with the Redy-cook valve open and cook at medium-high temperature. When it whistles, (5-8 minutes approx.), reduce temperature to low, close valve and cook for 40-45 minutes.


In the 1 ½ -quart Saucepan, add eggs and ½ cup water; cover with valve open and cook at medium-high temperature. When valve whistles (4 minutes), close it, reduce temperature to low and cook for 5 more minutes.


Remove potatoes and mash them with the Masher.  Peel the hard-boiled eggs. With the Chef’s Knife, dice egg whites (discard the yolks) and dice black olives.


In the 5-quart Mixing Bowl, add smashed potatoes and 2 tablespoons of flour; mix well with your hands.


Preheat the 10-inch Gourmet Skillet at medium temperature for 3 minutes. Add garlic, onions and beef bouillon; stir well for 5 minutes. Add ground beef (previously seasoned with salt and pepper to taste) raisins and annatto; cook for 15 minutes.


To make the portions, take a piece of dough and put it in your palm. Flatten it and sprinkle 1 teaspoon of flour on. Fill the center with 2 tablespoons of beef stuffing, fold and envelope it making an oval shape. Coat each stuffed potato with flour. Repeat procedure until use all the dough and beef stuffing.    


Preheat the 12-inch Gourmet Skillet with the vegetable oil at medium-high temperature for 4-5 minutes. Add 4 potatoes and reduce temperature to medium. Deep-fry for 5 minutes each side or until golden; turn frequently using the Slotted Turner and Slotted Spoon. Repeat procedure until deep-fry all potatoes.


Sauce Procedure:


Using the Chef’s Knife, cut the red onions. With the Junior Colander, drain them well. In the 2-quart Mixing Bowl, add onions, a teaspoon olive oil, teaspoon yellow chili pepper paste, lime juice, salt and pepper to taste; stir well.

Serve potatoes with sauce on top.