Crispy Stuffed Potatoes

Begin by adding potatoes to a large pot and covering them with salted water. Next, bring the mixture to a boil over high heat before gradually reducing the temperature to medium-low and covering it. Allow the potatoes to cook until they are tender, which should take around 20 minutes. After that, remove the potatoes from the water and let them steam dry for about 1 to 2 minutes.

Now, transfer the potatoes to a bowl and mash them with half a teaspoon of salt until there are no lumps remaining. Set the mashed potatoes aside to cool down to room temperature.

Meanwhile, heat some vegetable oil in a large skillet over medium heat. Then, cook and stir the green pepper, onion, and garlic in the hot skillet until the onion has softened and turned translucent. This process should take around 10 minutes.

Increase the heat to medium-high, then stir in some ground beef. Continue cooking and stirring until the beef is crumbly and no longer pink. Next, stir in some tomato paste, vinegar, cumin, half a teaspoon of salt, and pepper until the tomato paste has dissolved. Transfer the beef mixture to a bowl and allow it to cool down to room temperature.

Prepare a baking sheet by lining it with plastic wrap or waxed paper. In another bowl, beat some eggs and set them aside. Pour the bread crumbs and flour into separate shallow dishes and set them aside as well.

Take a small handful of mashed potatoes - roughly one-twelfth of the total amount - and split it into two equal portions. Form each portion into a small bowl shape, then fill each with the beef mixture. Place the two halves together, seal the edges, and smooth out to make a round ball. Repeat this process with the remaining potatoes and beef mixture.

Working one at a time, gently roll each potato ball in flour to coat it evenly. Shake off any excess flour before moving on to the next step. Dip the potato ball into the beaten egg, then roll it in bread crumbs. Gently toss the potato ball around to ensure any excess bread crumbs fall away. Place the breaded potato balls onto the prepared baking sheet. Refrigerate them for 2 to 4 hours or freeze them for later use.

Heat some oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Cook the potato balls in hot oil in batches, using tongs to gently roll them around as they cook. This will help ensure even browning and crispiness. Cook the potato balls until they are crispy and golden brown, which should take around 3 minutes per batch. Drain the cooked potato balls on a paper towel-lined plate.