Air Fryer Papas Rellenas
Recipe - ShopRite of East Haven
Air Fryer Papas Rellenas
Prep Time20 Minutes
Servings10
Cook Time40 Minutes
0Ingredients
1 5 lb bag Bowl & Basket Russet Potatoes
1-2 cups Bowl & Basket Seasoned Breadcrumbs
2 eggs
1 cup Picadillo Filling
Bowl & Basket Air Fryer Spray, as needed
Salt, to taste
Pepper, to taste
Directions
- Peel and dice potatoes and place in a large stockpot. Cover with cool water and bring to a boil. Boil potatoes until tender, about 15 minutes, then drain and mash with salt and pepper. If the mixture seems too dry, you can add a little milk.
- Let the mashed potato mixture cool until it is easy to handle. While the mixture is cooling, set up your breading station by whisking the eggs in a small bowl, and placing breadcrumbs in another bowl or shallow dish.
- Once the potatoes are cool enough to handle, use an ice cream scoop to measure out the potato mixture and flatten into a patty. Add 1 tbsp of Picadillo filling into the center, then close the potato mixture around the filling, sealing it inside as you shape it into a ball. Note: if you need to, you can add a little more mashed potato mixture to cover the filling. Repeat until all the mashed potato mixture is used.
- Dip potato balls into the beaten egg mixture, then coat with breadcrumbs. Place 3-4 into the insert of the air fryer (do not crowd them!) and spray with air fryer spray.
- Cook in the air fryer at 400 degrees for 13-15 minutes. Note: these can also be fried at 375 degrees until golden brown, if desired.
- Carefully remove it from the air fryer and serve!
20 minutes
Prep Time
40 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Product match not available
Bowl & Basket Italian Style Bread Crumbs, 24 oz
$1.99$0.08/oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$6.99$0.39 each
Product match not available
Bowl & Basket Specialty Air Fryer Spray Oil, 5 fl oz
$4.99$1.00/fl oz
Bowl & Basket Salt, 26 oz
$0.89$0.03/oz
Bowl & Basket Pure Ground Black Pepper, 3 oz
$2.99$1.00/oz
Directions
- Peel and dice potatoes and place in a large stockpot. Cover with cool water and bring to a boil. Boil potatoes until tender, about 15 minutes, then drain and mash with salt and pepper. If the mixture seems too dry, you can add a little milk.
- Let the mashed potato mixture cool until it is easy to handle. While the mixture is cooling, set up your breading station by whisking the eggs in a small bowl, and placing breadcrumbs in another bowl or shallow dish.
- Once the potatoes are cool enough to handle, use an ice cream scoop to measure out the potato mixture and flatten into a patty. Add 1 tbsp of Picadillo filling into the center, then close the potato mixture around the filling, sealing it inside as you shape it into a ball. Note: if you need to, you can add a little more mashed potato mixture to cover the filling. Repeat until all the mashed potato mixture is used.
- Dip potato balls into the beaten egg mixture, then coat with breadcrumbs. Place 3-4 into the insert of the air fryer (do not crowd them!) and spray with air fryer spray.
- Cook in the air fryer at 400 degrees for 13-15 minutes. Note: these can also be fried at 375 degrees until golden brown, if desired.
- Carefully remove it from the air fryer and serve!