Introduction
This cheesy potato roll is a hearty and impressive dish made from a baked potato-and-cheese base that is rolled around a savory meat filling. The outside becomes golden and crisp, while the inside stays soft, rich, and delicious. Perfect for family dinners, gatherings, or as a stunning centerpiece for the table, this recipe combines comfort food flavors with an elegant presentation.
Ingredients
For the potato base
4 large potatoes, peeled and grated
3 eggs
1 cup shredded mozzarella
1 cup shredded cheddar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons chopped parsley
For the filling
400 g ground beef or chicken
1 onion, finely chopped
2 cloves garlic, minced
1 green pepper, diced
1 carrot, grated
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cumin
2 tablespoons tomato paste
2 tablespoons olive oil
1 cup mozzarella for topping
Instructions
Preheat oven to 200°C.
Line a baking tray with parchment paper.
Place the grated potatoes in a bowl and squeeze out excess liquid.
Add eggs, mozzarella, cheddar, salt, pepper, garlic powder, paprika, and parsley. Mix well.
Spread the potato mixture evenly on the parchment paper in a rectangle shape.
Bake for 25 to 30 minutes until golden.
Meanwhile, prepare the filling. Heat olive oil in a pan and sauté onions and garlic until soft.
Add ground meat and cook until browned.
Add green pepper, carrot, salt, pepper, paprika, cumin, and tomato paste. Cook until thick and fragrant.
Remove the baked potato sheet from the oven.
Spread the meat filling evenly over it, leaving a small border around the edges.
Using the parchment paper to help, gently roll the potato sheet into a tight roll.
Top with mozzarella.
Return to the oven for 10 to 15 minutes until the cheese melts and browns.
Let it rest 5 minutes before slicing.
Methods
The potato base acts like a flexible crust when baked, allowing you to roll it without breaking. Grating and draining the potatoes ensures the mixture is not watery. The filling must be cooked fully and kept thick so it doesn’t leak. Rolling with parchment paper helps maintain shape and firmness.
History
This style of baked roll is inspired by European potato casseroles and roulades, often prepared in Eastern Europe and Mediterranean regions. It combines the concept of potato pancakes, gratins, and rolled savory dishes into one modern, visually striking recipe.
Benefits
Rich in protein from the meat and eggs.
Provides energy from potatoes and cheese.
Balanced with vegetables for flavor and nutrition.
Suitable for meal prep and reheating.
Formation
The recipe forms a structured roll by baking the potato mixture into a flexible layer. The filling is placed on top, and everything is rolled into a compact cylinder that holds together when baked again. The final result slices neatly into rounds.
Nutrition
Approximate per slice
Calories 280 to 350 depending on meat used
Protein 18 g
Carbohydrates 22 g
Fat 18 g
Calcium high due to cheese content
Conclusion
This cheesy potato roll is flavorful, visually impressive, and satisfying. It works well as a main dish, a party appetizer, or a family comfort meal. Its crispy outer layer and soft interior make every bite memorable.
Lovers
Loved by cheese lovers
Loved by potato lovers
Loved by meat lovers
Loved by anyone who enjoys hearty homemade comfort food