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Wagyu Ground Beef Papas Rellenas (Stuffed Potatoes)

Fullblood Wagyu Ground Beef Papas Rellenas (Stuffed Potatoes) Served with an Avocado Sauce

Prep Time: 60 Minutes 
Cook Time: 65 Minutes
Difficulty Level: 2.5
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 2 TBSP Grapeseed Oil
  • 1 Small Yellow Onion (small diced)
  • 2 TSP Coriander (ground)
  • 2 TSP Cumin (ground)
  • 2 TSP Ancho Chile Powder
  • 1/2 TSP Garlic (minced)
  • 1 1/2 TSP Kosher Salt
  • Arrowroot Powder (to roll potato balls)
  • Avocado Oil (to spray potato balls)


  • 4 Russet Potatoes (medium diced)
  • 2 OZ Butter
  • 1/2 CUP Heavy Cream
  • 1 1/2 TSP Kosher Salt
  • 2 TBSP Arrowroot Powder
  • 1 Egg
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

Avocado Sauce

  • 1 Large Ripe Avocado (mashed)
  • 3/4 CUP Sour Cream
  • 1/2 CUP Salsa Verde


  • Cupcake Pan


Pull the Fullblood Wagyu ground beef from the freezer, and place it in the refrigerator one day before making this recipe to fully thaw.


Mash the large ripe avocado (after peeling and removing the seed).

In a bowl, mix the mashed avocado, sour cream, and salsa verde together.

Chill until serving. Note: This can be made 2 days ahead of time. Just cover and chill in the refrigerator until ready to use.


Medium dice the potatoes.

In a large pot, add the diced potatoes, and cover the potatoes with cold water.

Add 2 tablespoons of Kosher salt to the water.

Bring to a boil on high heat, and then reduce to medium heat.

Boil the potatoes for 15 to 20 minutes until they are soft enough to mash.


While potatoes are boiling, heat a medium sauté pan with 2 tablespoons of grapeseed oil on medium-high heat.

Once heated, add the Fullblood Wagyu ground beef in small pieces. As the beef is cooking, break it up into smaller pieces with a wooden spoon.

Cook the beef for 3 minutes, and add the diced yellow onion. Cook for an additional 3 minutes.

Add the ground coriander, ground cumin, ancho chile powder, kosher salt, and minced garlic.

Taste, and add more salt if needed.


Once ready, mash the potatoes with the butter, heavy cream, and 1 1/2 teaspoons of salt.

Taste, and add more salt and/or freshly ground black pepper as needed.

Let the potatoes cool a little. Then, add the arrowroot powder and egg to the potatoes.


Preheat the oven to 375°F.

Take a heaping 1/4 cup of potatoes, and form a flat patty in your hand.

Then add about 1 1/2 tablespoons of Fullblood Wagyu beef to the center of the potato patty.

Carefully form the potato patty around the beef.

Roll the stuffed potatoes in arrowroot powder, and place it on a plate. Wash your hands between each ball or they will stick.

Repeat the above process until all potatoes are used.

Place the potato balls in the freezer for 15 minutes.

Remove the potato balls from the freezer, and grease a cupcake or muffin pan.

Fill the cupcake pan with the potato balls. Spray avocado oil on the potato balls.


Cook the potato balls (in the cupcake pan) at 375°F for 40 minutes.

Remove them from oven, and flip each potato ball carefully.

You may need to push them in the cupcake mold after you flip. They may not come out whole and break a little, but press them into the cupcake mold firmly.

Cook for another 15 minutes.

Remove them from the oven, and let the papas rellenas cool for 10 minutes.

Carefully run a knife around the edges to remove them from the cupcake pan.

Serve them with the avocado sauce, and enjoy!

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