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Papas rellenas de carne a la lagunera (Stuffed potatoes La Laguna style)

Papas rellenas de carne a la lagunera (Stuffed potatoes La Laguna style)

These La Laguna-style stuffed potatoes are a very simple dish.


(For 4 servings)

  • 8 medium potatoes
  • 600 gr. minced lean pork meat
  • 2 cloves of garlic
  • 3 sprigs of parsley
  • Salt
  • freshly ground black pepper
  • 2 eggs

For the sauce

  • 75ml Of olive oil
  • 1 onion
  • 1 glass of white wine
  • 2 cloves of garlic
  • parsley
  • 1 bay leaf
  • saffron
  • Water


Mix the minced meat with the garlic and parsley very finely chopped, the eggs and salt and pepper. Knead well so that everything is mixed and let it rest while we prepare the potatoes.

Peel and wash the potatoes. With a corer or a hollower - melon baller perhaps - remove the central flesh from the potatoes, until they form one cm thick 'bowls'.

With a teaspoon fill the potatoes with meat.

(If you have meat left over, form some meatballs with it to serve alongside, or reserve for another meal. The potato balls that you remove with the hollower can be reserved to fry them and accompany another dish, or add them together with the stuffed potatoes.)

In a large saucepan, heat the olive oil and seal the potatoes on the side where the filling was introduced, so that in this way the meat does not come out when you cook them. Reserve.

In a mortar, crush the garlic and parsley.

Finely chop the onion and brown in the oil where you had sealed the potatoes, add the white wine and let it cook for a couple of minutes. Add the saffron, the bay leaf and add back the stuffed potatoes, cover them with water, at which point add the crushed garlic and parsley.

Leave to cook until the potatoes are tender, if necessary adding more water. Check the seasoning halfway through cooking in case it is necessary to add a little salt.

Papas rellenas de carne a la lagunera 

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