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Wash and peel the potatoes, then cut into cubes. Transfer to a large pot with enough water to cover the surface of the potatoes. Add a bit of salt and boil until well cooked.
Remove the water and mash the potatoes. When finished, set to the side and let cool.
In a skillet, mix the ground beef, cubed tomatoes, garlic clove, cumin, and salt. Sauté until the beef is completely cooked. Then add the rice and the chopped boiled egg; make sure to stir the ingredients well.
Take about a handful of potato puree and form it into a ball. Then with one finger make an orifice in the ball and fill with the prepared mix of meat, rice and egg.
When filled, cover the hole with a little more potato puree; making sure the potato ‘shell’ is well closed. Repeat the same process until the ingredients have run out, and you have a reasonable number of filled potatoes.
In a deep bowl, beat together the (raw) egg, flour, milk and a pinch of salt. Separately, heat a frying pan with the remaining cup of oil. When the oil is ready, dip each stuffed potato into the beaten egg mixture and place in the pan to fry. Let each serving cook until completely golden-brown.
Afterward, remove from the frying pan and let any excess oil drip off over a paper towel.
Serve immediately.