Turkey-Stuffed Peruvian Potatoes Perfect For Family Game Night

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Have you tried Peruvian stuffed potatoes? It’s a hit! This dish is the star of the traditional Peruvian recipe book. While the variety of fillings can cater to the most diverse tastes, we present an alternative that promises to captivate even the most demanding palates: indulge in the most delicious stuffed potatoes featuring a savory core of JENNIE-O® Lean Ground Turkey.

Fun fact: history says the recipe was born during the War of the Pacific in 1879 when Peruvian soldiers marched long distances to evade Chilean troops. Their camps had few ingredients: potatoes, minced meat, chili peppers, salt… Their traveling meals had to be as simple as they were practical and tasty. And how did they eat the minced meat without utensils or too much fuss while wandering up and down the Andes? By wrapping it in a dough made from boiled potatoes.

Over time, this recipe transcended the borders of the military camps of that era and became one of the favorite meals of the Latin American culinary tradition. From grandmothers at home to world-renowned chefs, everyone contributed to making Peruvian stuffed potatoes ultra viral. 

That is the foundation of their great adaptability to tastes and budgets. As the Peruvian chef Gastón Acurio would say, the trick is to get the base ingredients and add on flavors you like the most.

Hint: the quality of the potatoes is key for the dough to be kept compact and yet soft on the palate. In this sense, Golden potatoes are an excellent option as they achieve a firmer consistency when boiled compared to Russet potatoes.

Within our JENNIE-O® Lean Ground Turkey stuffed potatoes lies an exquisite protein alternative. Its gentle flavor seamlessly harmonizes the cultural authenticity of this dish with beneficial nutrition to gracefully elevate a well-balanced diet.

You won’t regret it, and it’s much easier than it seems!

Preparation time: 10 minutes

Cooking time: 50 minutes

Total time: 1 hour

Servings: 10 portions

Calories: 400 kcal


-2 lb potatoes

-16 oz. JENNIE-O® Lean Ground Turkey

-Salt and pepper to taste

-2 cups vegetable oil

-1 diced onion

-3 crushed garlic cloves

-1 tbsp aji panca paste

-4 tbsp tomato paste

-2 boiled eggs, peeled and chopped

-½ cup raisins

-½ cup chopped black olives

-2 tbsp chopped parsley

-Bread crumbs – enough for coating

-2 beaten eggs


The JENNIE-O® Lean Ground Turkey filling

1- In a hot skillet, add 1/4 cup of vegetable oil over medium heat.

2- Add the onion and garlic, and cook until the onion becomes translucent.

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3- Add aji panca and tomato paste. After a few minutes, add the JENNIE-O® Lean Ground Turkey, salt, and pepper. Stir well and cover the skillet.

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4- Reduce heat and cook covered for 15 minutes. Add 1/2 cup of water if necessary to keep the filling juicy.

5- Add the boiled eggs, raisins, olives, and parsley. Immediately turn off the heat and let it sit at room temperature.

Preparation of the potatoes

1- Place the whole, unpeeled potatoes in a pot with enough water to cover them completely. Boil and cook over medium-high heat until the potatoes are tender about 25 – 30 minutes.

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2- Peel them while they are hot and mash them with a food processor or a large fork.

3- Add salt and pepper and knead well.

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Filling in the potatoes

1- With floured hands, knead the potato for a few seconds. Take some potato, make a ball, then flatten it as if making a thick tortilla and hollow it slightly in the palm of your hand.

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2- In the center of the potato, place a portion of JENNIE-O® Lean Ground Turkey filling. Close the tortilla as if it were an empanada and shape it oval.

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3- Dip each stuffed potato in the beaten egg and then pass them through the bread crumbs, shaking off the excess.

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4- Heat 1/2 cup of vegetable oil in a skillet and fry the potatoes, turning them every 4 minutes or until they are completely golden and a thin crispy layer forms on the surface.

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5- Drain on paper towels and serve hot.

How to serve Peruvian stuffed potatoes

Peruvian stuffed potatoes are often a complete dish on their own, but you can find a good compliment with a few options:

  • You can accompany them with a “salsa criolla” (purple onion, tomato, lime, and cilantro) or with a yellow chili sauce, whose fresh flavors can make a juicy contrast with the denser and succulent texture of the potatoes.
  • If you prepare them in spring or summer, a fresh salad with tomatoes, lettuce, onion, and avocado seasoned with salt, olive oil, lemon, and balsamic vinegar can complement them very well.
  • A bit of lightly seasoned white rice with butter can be an excellent neutral accompaniment.
  • A light vegetable soup or quinoa soup can serve as an appetizer to the stuffed potatoes.
  • Fried plantains as a side dish can provide a sweet touch that might be a great option for those with a sweet tooth.

Ultimately, Peruvian stuffed potatoes are versatile and can be combined with most of your favorite side dishes. We recommend opting for something light that doesn’t overshadow their flavor or take away their spotlight, but rather complements the culinary experience and makes it even more special. 

Excellent for family gatherings, do not miss the chance to make them the lead character of your next gathering at home! 

Note: For optimal food safety, ensure that the JENNIE-O® Lean Ground Turkey used in this recipe reaches an internal temperature of 165°F (74°C) when fully cooked. We recommend using a food thermometer to accurately measure the temperature.

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