Cuban Style Stuffed Potatoes

9 Steps to complete

• 1
  Cut the potatoes evenly into 8 pieces. Wash with cold running water. Place the potatoes in a medium pot with 4 cups of water. Cook for 25 minutes over medium heat.
• 2
  Place chorizo in a medium skillet over medium heat, cook for 5 minutes, breaking the chorizo with spoon. Add onions and bell pepper. Cook for 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.
• 3
  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.
• 4
  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.
• 5
  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.
• 6
  Place a medium pan over medium heat. Add oil to reach a level of 2 inches. Allow oil to reach 350-375°F.
• 7
  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.
• 8
  Place all sauce ingredients in the blender, sour cream first and cheese last. Blend until smooth in texture.
• 9
  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.