The STUFFED POTATO ROLL is a simple and versatile recipe, perfect for a quick dinner, a tasty appetizer, or a vegetarian main course that everyone will love. It requires few ingredients and allows you to serve a dish that’s soft on the outside and cheesy on the inside, ideal when you’re looking for an alternative to the usual savory pies or classic potato casseroles.
This version of the POTATO ROLL is very easy to make: just boil the potatoes, mash them, and spread them out as a soft base to fill with your choice of ingredients. It’s a perfect recipe for using up leftovers, seasonal vegetables, or creating a rich and flavorful one-dish meal with minimal effort.
The beauty of the VEGETARIAN POTATO ROLL is that you can customize it however you like: melty cheeses, spinach, zucchini, mushrooms, sun-dried tomatoes, ricotta…every combination works and makes this dish even tastier. It’s also a great idea to prepare in advance and heat up at the last minute, perfect for those who love to plan ahead.
If you love vegetarian meatloaves, try the ricotta and spinach meatloaf, the chickpea and zucchini, the melty pumpkin meatloaf, or the veg meatloaf with potatoes.
MORE RECIPES WITH POTATOES
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven, Steaming
- Cuisine: Italian
- Seasonality: All seasons
for the potato roll
- 2.2 lbs potatoes for mash and gnocchi
- 1 egg
- to taste salt and pepper
- 1 tbsp chopped parsley
- 1/3 cup grated Parmesan cheese
- 5.3 oz sliced cold cuts (I use vegan)
- 5.3 oz sliced Scamorza cheese
- to taste breadcrumbs
Preparation tools for the stuffed potato roll
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- Pressure Cooker
- Potato Masher
- Baking Pan
Preparation of the stuffed potato roll
To prepare the STUFFED POTATO ROLL, start with the potatoes: choose starchy potatoes, boil them in salted water, and mash them while still hot to obtain a smooth puree. Add salt, pepper, a drizzle of oil, and, if desired, grated cheese and eggs to make the mixture more compact. Mix until you get a soft and uniform base, perfect for forming your POTATO ROLL.
Now transfer the mixture onto a lightly oiled and breadcrumb-dusted sheet of parchment paper and spread it out to form a regular rectangle. Level the surface well with a spatula or damp hands. At this point, add the filling: pre-cooked and well-dried vegetables, melty cheeses, ricotta, or whatever you prefer. This is where you truly customize your VEGETARIAN POTATO ROLL.
With the help of the parchment paper, gently roll up your POTATO ROLL, tightening it well to prevent it from opening during cooking. Seal the edges, transfer it to a baking pan, and brush the surface with a drizzle of oil. If you want a crunchier crust, add breadcrumbs or grated cheese. Bake until golden and firm. Let it rest for a few minutes before slicing, so the slices remain perfect.
Tips and Storage
The roll breaks
Too hot or too thin dough → let it cool and maintain a uniform thickness.
The roll is too moist
Watery vegetables or undrained mozzarella → use well-dried ingredients.
The surface doesn’t become golden
Oven too low → add a drizzle of oil or breadcrumbs.
The roll flattens
Too soft dough → add breadcrumbs or grated cheese.
Use starchy potatoes: they make the dough more compact and easier to roll.
Let the puree cool before spreading: avoids breakages.
Maintain a uniform thickness: too thin will break, too thick won’t cook well.
Choose pre-cooked and dry vegetables: moisture is the roll’s enemy.
If you want a crunchier surface, add breadcrumbs or Parmesan before baking.
For a super melty roll, use Scamorza or Provola, which don’t release water like mozzarella.
In the fridge: store the cooked STUFFED POTATO ROLL for 2 days, well covered or in an airtight container.
Reheat: warm it in the oven or in a pan to regain the crust and internal softness.
Freezing: you can freeze it already cooked and sliced. When needed, heat it directly in the oven without thawing.
Do not freeze raw: the potato mixture tends to change texture.
How do I get a compact roll?
Use starchy potatoes and let the puree cool before spreading it.
Can I prepare it in advance?
Yes, the STUFFED POTATO ROLL can be prepared beforehand and heated when needed.
Can it be frozen?
Yes, when already cooked and sliced.
