Stuffed potato

We wash the potatoes, peel them, and cut them into medium-sized pieces. We boil them with salt to taste. Once they are soft, we drain the water and make a thick potato puree. This step is important because some people add milk or too much butter to the puree, which weakens its consistency. They then wonder why the stuffed potatoes fall apart during the cooking process. Once we have the puree, we can add a touch of pepper, which complements the potatoes beautifully. Let the puree cool to make it easier to shape with your hands. Take a bit of the puree and roll it into a ball, then create an indentation in the center and add your chosen filling. Cover it with a bit more puree and shape it into a nice round form. Beat the eggs and dip the stuffed potatoes in them. Then, coat them in breadcrumbs and place them on a plate or tray, making sure they aren’t stacked on top of each other to avoid deformation. Fry them before serving, turning them frequently to achieve a uniform golden color on their exterior.