The stuffed potato loaf is a delicious lunch-or-dinner lifesaver. Made in this version with a soft potato dough and filled with a gooey center of cooked ham and mozzarella (or provolone), it’s the perfect solution for a tasty main course or a substantial appetizer.
It’s easy to prepare, loved by the whole family (including children) and stays soft and flavorful even the next day. Come along and let’s get to fiddling.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the stuffed potato loaf
- 1 lb 5 oz potatoes
- 1/2 cup grated cheese
- 2/3 cup breadcrumbs
- 1 egg
- 3.5 oz cooked ham
- 3.5 oz mozzarella (sliced)
Steps for the stuffed potato loaf
After boiling and peeling the potatoes, place them in a bowl and mash them with a potato ricer or a fork.
Add the grated cheese, parsley, a pinch of salt, the egg, the breadcrumbs and mix well.
Sprinkle some breadcrumbs over a sheet of parchment paper and pour the prepared mixture on top. Flatten and form a rectangle.
Place the cooked ham and mozzarella pieces in the center. Fold and shape into a cylindrical stuffed loaf.
Coat all sides well with breadcrumbs.
Bake in a preheated conventional oven, placed in the middle, at 356°F for 30 minutes or cook in an air fryer at 356°F for 20 minutes.
After cooking, let the loaf cool for a few minutes before slicing it.
This way the filling will stay compact and won’t fall apart. Your Stuffed Potato Loaf is ready to enjoy, perfect hot or cold. A real treat that pleases everyone.
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Storage.
Once cooked and cooled, you can store it in an airtight container in the refrigerator for 2 to 3 days. It can be enjoyed cold in slices or reheated in the oven or microwave.
Raw loaf (to be cooked): If prepared in advance, wrap it well in plastic wrap or parchment paper and keep it in the refrigerator for up to 24 hours before cooking.
