1. Prepare the Potatoes:

• Start by boiling the potatoes: Wash and peel the russet potatoes (or any starchy potato). Cut them into halves or quarters to speed up cooking.
• Place the potatoes in a pot of salted water and bring to a boil. Cook the potatoes for about 15-20 minutes or until they are fork-tender.
• Drain the potatoes and return them to the pot. Mash the potatoes while they are still hot. Add butter, milk, and season with salt and pepper. Set aside to cool.

2. Prepare the Filling:

• While the potatoes are cooking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat.

• Add the onion and garlic, and sauté for about 2-3 minutes until softened.

• Add the ground beef (or your choice of filling) and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.

• Add chili powder (optional), ground cumin, and salt and pepper to taste.

• Stir in the chopped tomatoes or tomato sauce, and let it simmer for another 5-7 minutes, until the mixture thickens and becomes flavorful.

• Once cooked, remove from heat and let the filling cool slightly. Stir in the shredded cheese until melted and incorporated. This will make the filling creamy and delicious.

• If you are making a vegetarian version, you can replace the meat with cheese, beans, or mushrooms. You could also mix in corn or chopped bell peppers for extra flavor.

3. Assemble the Rellenos de Papas:

• Take a small portion of the mashed potatoes (about the size of a large egg) and form it into a ball or oval shape.
• Make an indentation in the center of each potato ball using your finger, then spoon some of the filling into the center.
• Carefully pinch the edges of the potato together to seal the filling inside. Roll the stuffed potatoes between your hands to form a smooth, compact ball or oval. Repeat with the remaining potatoes and filling.

4. Bread the Potatoes:

• Prepare three shallow bowls: one with flour, one with beaten eggs, and one with bread crumbs (season the bread crumbs with a pinch of salt and pepper).
• Roll each stuffed potato ball in the flour, coating it evenly, then dip it in the egg wash, and finally coat it with the bread crumbs. Ensure each ball is well-coated to get that crispy outer layer.
• Repeat this process until all the stuffed potatoes are breaded.

5. Fry the Rellenos de Papas:

• Heat vegetable oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the skillet (about 2 cups), or use a deep fryer if you have one.
• Carefully drop the breaded potato balls into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
• Fry for about 3-4 minutes per side until the potatoes are golden brown and crispy. Use tongs to carefully flip them so they cook evenly on all sides.
• Once fried, remove the Rellenos de Papas from the oil and place them on a paper towel-lined plate to drain excess oil.

6. Serve:

• Serve the Rellenos de Papas hot with your favorite dipping sauces, such as salsa verde, sour cream, or guacamole. You can also garnish them with fresh cilantro or lime wedges for added freshness.

Tips:

• For a healthier version: Instead of deep-frying, you can bake the breaded stuffed potatoes in a preheated oven at 375°F (190°C) for about 20-25 minutes until they are golden brown.
• Make-ahead: You can prepare the stuffed potatoes and bread them ahead of time, then fry them just before serving. This can save time if you’re serving them for a gathering.
• Flavor variations: You can add sautéed vegetables like corn, zucchini, or bell peppers to the filling for extra flavor and texture. A spicy salsa or chipotle sauce can also be served as a perfect complement.