Puerto Rican-Style Stuffed Potatoes

Shredded chicken, black olives and cilantro give these cheesy stuffed potatoes their Puerto Rican cred.

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1. Cook potatoes in boiling water 20 min. or until tender; drain. Place in medium bowl. Mash until smooth. Stir in cracker crumbs. Refrigerate 1 hour or until chilled.

2. Heat dressing in medium skillet on medium heat. Add peppers and cilantro; cook 5 min., stirring occasionally. Add chicken and olives; stir. Remove from heat; stir in cheese.

3. Heat oil in medium saucepan to 375ºF. Shape potato mixture into 5-inch patties with lightly floured hands, using about 1/3 cup of the potato mixture for each patty. Spoon about 1/4 cup chicken mixture onto center of each patty. Fold edges of patties over chicken mixture to completely enclose filling. Shape each into oval shape, resembling a large potato. Add, 2 at a time, to hot oil; cook 5 to 6 min. or until golden brown. Drain well. Serve warm.

Puerto Rican-Style Stuffed Potatoes

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