Fall Cleaning - Papas Rellenas

TMIL is coming next week to celebrate Thatbaby's birthday.  Some people do spring cleaning, I do a heavy maintenance fall cleaning in preparation for her visit.  This cleaning has involved me staying up late at nights after Thatbaby has gone to bed and lunches and dinners have been made, scrubbing floors, bleaching sinks, and cleaning out the fridge and pantry.

In the spirit of keeping things clean, I've been trying to use up things in said fridge and pantry.  So when I bought the bag of russet potatoes to make the stuffed baked potatoes earlier this week I knew I needed to find a way to use the rest of the bag.

In reality, this is just another form of stuffed potatoes.  Skinless stuffed potatoes.  Skinless stuffed potatoes filled with cooked, spiced meat.

Thatbaby was a little hesitant to try, but after he saw me sneak a bite of the filling, he wanted to try some too.  And then he was eating the filling by the spoonfuls.  By the time dinner rolled around he was thrilled to get some potato in there also.

Papas Rellenas

2 russet potatoes

2 eggs

canola oil

1/2 lb ground beef

12 green olives, chopped

3 hard boiled eggs

1 onion, diced

1/2 cup raisins, minced

1 jalapeno, diced

3 cloves garlic, minced

1 1/2 tsp cumin

1/2 tsp paprika

1/4 cup beef broth

1 cup flour

1 cup panko

1. Cover potatoes with water in a pot and bring to a boil.  Boil for 20 minutes.  Once cool enough to handle, peel and mash.
2. Add 1 egg and some salt and pepper.  Refrigerate overnight.
3. Heat 2 Tbsp canola oil in a medium skillet. Add onion and cook until translucent, about 5 minutes.
4. Add garlic and cook for another 30 seconds.
5. Add jalapeno and cook another 3 minutes.
6. Add ground beef and cook until browned.
7. Add raisins, cumin, and paprika and cook for another minute.
8. Add the beef broth and olives and cook for 3 minutes.
9. Remove from heat and stir in the hard boiled eggs. Let cool.
10. Place flour in a shallow bowl, remaining egg, beaten in a shallow bowl, and panko in a third shallow bowl.
11. Divide dough into 6 even portions.  Take one portion and flatten it.  Spoon filling into the middle and fold the dough over the filling, rolling to create a smooth oval.  Repeat with remaining portions.
12. Heat 2 inches of canola oil in a pan to 350 degrees.  Dip each potato roll in the flour, then egg, then panko and place in heated oil.  Fry about 2 minutes per side, until golden.