Meat Stuffed Mashed Potato Potato Chops Recipes

PAPAS RELLENAS (FRIED STUFFED POTATOES)

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
• Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

MASHED POTATO-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil.
• For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
• For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
• Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
• For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
• Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
• While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
• Slice and serve the meatloaf with butter, black pepper and the peas.

MEAT STUFFED MASHED POTATO - POTATO CHOPS

Steps:

• Finely chop the onions, chillies, tomatoes, garlic and ginger

MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
• Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
• Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
• In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
• Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
• Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
• Generously brush half of the reserved glaze on top of the meatloaf cups generously.
• Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
• Enjoy!

BEEF-STUFFED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.

MEAT STUFFED POTATO BY TASTY BIEN RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• In a bowl, mix the ground beef, egg, Parmesan cheese, parsley, salt, and pepper.
• Take a piece of the meat mixture of about the size of a ping pong ball and slightly flatten it. Add a piece of mozzarella cheese in the center, and seal it with your hands.
• Bake for 15 minutes.
• Cover a meat ball with a layer of mashed potatoes, and mold it with your hands, continue molding it into a ball.
• Dip the meatball in a bowl of flour. Repeat with remaining meatballs.
• Heat the oil to 350ºF (180ºC). Fry the mashed potato-covered meatballs in batches until golden brown.
• Transfer to a paper towel-lined plate.
• Sprinkle with chopped parsley and serve with marinara sauce.
• Enjoy!

BEEF AND ONION STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the beef stock in a large saucepan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups.
• Put the potatoes on a rimmed baking sheet and roast until just tender, about 45 minutes. When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around the edges. Drizzle 1 tablespoon of olive oil on the baking sheet and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes.
• Pat the meat pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes. Remove the meat to a plate and carefully add a tablespoon of water to the hot pot, scraping up the brown bits from bottom of the pan. Add a tablespoon of olive oil and the pearl onions and season with salt and pepper, to taste. Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water, as needed, to deglaze the brown bits from the bottom of the pan. When the onions are a deep golden brown, add the reduced beef stock and the beef and their juices and bring to a boil. Reduce the heat to maintain a simmer and cook until the meat is tender, skimming fat off the top, if necessary, about 35 to 40 minutes.
• Pass the reserved potato flesh through a ricer or mash with a masher until smooth, adding hot water to loosen them. Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well.
• Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatoes and enjoy.

BEEF STUFFED POTATOES

Steps:

• Bake potatoes; cool then slice in half.
• Brown beef and onions in skillet seasoning with salt and pepper once it begins to brown, drain. Scoop centers from potatoes, mash. Add mayonnaise, milk and cheddar cheese. Mix beef with mashed potatoes mixture. Add garlic salt and adjust seasonings. Spoon into shells of baked potatoes.
• Bake 350 degrees for 30 minutes (or can microwave). Top with butter, extra cheese and sour cream. Freezes well.

STUFFED MASHED POTATOES

Steps:

• For the Mashed Potatoes:
• Cook the whole potatoes in water over moderate heat until soft. Mash until relatively smooth. Process the aji chili with 2 tablespoons water, the turmeric, salt, and oil until smooth. Stir the spice paste into the potatoes and mix well.
• For the Chicken Filling:
• In a bowl combine all the filling ingredients until smooth.
• For the Causa:
• 1. Spread half of the mashed potato in the oiled dish.
• 2. Spread all of the filling over the potatoes. Cover with the balance of the potatoes. Cover with plastic wrap and chill until cold.
• Serve cold, cut into 2-inch-wide slices.
• Extra! Tips from Epicurious:
• • This dish dates from Peru's colonial period. Derived from the Quechua (the indigenous Peruvian language) kausay, which translates as "necessary sustenance," its name is indicative of how satisfying it is. Serve causa as a main course for lunch, or serve slices as a hearty appetizer before dinner.
• • Yellow aji pepper powder, also called aji amarillo, is available online at www.myspicer.com.
• • Starchy Peruvian yellow potatoes are traditionally used for this dish, but Yukon golds make a fine substitute.

BACON-WRAPPED MASHED POTATO-STUFFED MEATLOAF RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.
• In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.
• In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.
• Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.
• Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a "bowl" for the mashed potatoes.
• Add the mashed potatoes into the "bowl" and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.
• Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.
• Broil on high for 3-5 minutes or until the glaze has caramelized.
• Enjoy!