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Cuban Style Stuffed Potatoes

Recipe for potatoes stuffed with chorizo and topped with cheese

You can find this recipe at El Restaurante

Recipe courtesy of V&V Supremo (

Makes 8 servings

The Potatoes:

2 lb. cooked new white potatoes, peeled

4 cups vegetable oil, for frying

1 cup flour

¼ tsp black pepper, ground

½ tsp salt

The Stuffing:

½ pkg (15oz) V&V Supremo® Pork Chorizo

2 large garlic cloves, minced

½ cup onion, diced

½ cup green bell pepper, diced

¼ cup tomato sauce

½ cup V&V Supremo ® Sierra® Cotija cheese, ground

The Sauce:

1 cup V&V Supremo ® Crema Supremo ®, sour cream

6 tbsp lime juice

3 large garlic cloves, peeled and sliced

1½ cups V&V Supremo® Sierra® Cotija cheese, ground

1 roasted yellow pepper, peeled and seeded

Cut the potatoes evenly into 8 pieces. Wash with cold running water. Place the cut potatoes in a medium pot with 4 cups of water . Cook for 25 minutes over medium heat.

Place the chorizo in a medium skillet over medium heat, cook for 5 minutes, breaking the chorizo with spoon. Add onions and bell pepper. Cook about 5 minutes. Add garlic and continue cooking for 30 seconds. Add the tomato sauce and mix well with the rest of the ingredients. Cook for 3 more minutes. Remove from heat. Place the mixture on a tray to cool.

In a medium bowl, mash the potatoes until they are completely pureed. Add ½ cup of cheese, black pepper, and ½ tsp salt. Mix well. Set aside.

Once the mashed potatoes and the stuffing are cool enough to handle, take 3 oz of potatoes on the palm of your hands and form a disc about ½ inch thick. Add 2 tbsp of filling and place in the center. Form a medium ball ( like making stuffed meatballs). Repeat the process with the rest of the mashed potatoes.

Place the flour on a plate. Roll the stuffed potatoes balls one by one in flour. Repeat the process on each. Pat off the excess flour.

Place a medium pan over medium heat. Add oil to reach a level of 2 inches. Allow oil to reach 350°-375° F.

Meanwhile roast pepper on stovetop until charred on all sides. Rotate pepper with metal tongs when necessary. Place in plastic bag and seal for 5 min. Remove pepper from bag and remove the black skin, stem and seeds. Pat dry.

Place all sauce ingredients in the blender, sour cream first and cheese last. Blend until smooth in texture.

Fry the potato balls for 2 or 3 minutes or until lightly brown, turning with slotted spoon when necessary. Place the stuffed potatoes on paper towels to absorb excess oil.

To Serve: Serve the potatoes with sauce on top or on the side as desired.

IMPORTANT NOTE: Sauce can be made day before. Serve the potatoes immediately for best texture.

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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