Cheesy Potato Roll (Stuffed Potato Roulade) 

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The cheesy potato roll is a warm, hearty, and incredibly satisfying dish that combines the comfort of baked potatoes with the richness of melted cheese and the savory goodness of a flavorful filling. Whether served for dinner, parties, or a family meal, this roulade never fails to impress. The crispy exterior, tender interior, and gooey cheese make it irresistible.

This recipe recreates the exact version seen in your image — golden, beautifully rolled, and packed with flavor.

✨ Ingredients

⭐ For the Potato Base

  • 5 large potatoes, peeled
  • 3 large eggs
  • 1 cup (120 g) shredded mozzarella
  • ½ cup (60 g) shredded cheddar or emmental
  • 1 medium onion, finely chopped
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons olive oil

⭐ For the Filling

You can customize the filling, but here is the classic version:

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 cups cooked chicken (shredded or chopped) OR turkey, beef, or sautéed vegetables
  • 1 cup mushrooms, sliced (optional)
  • ½ cup corn (optional)
  • ½ teaspoon garlic powder
  • ½ teaspoon thyme
  • Salt and pepper to taste
  • 1 cup shredded mozzarella or cheddar

⭐ For Topping

  • Extra cheese for melting (mozzarella/cheddar mix)
  • Fresh parsley for garnish

✨ Instructions

1. Prepare the Potato Mixture

This step creates the base that will later turn into the golden roll.

  1. Preheat oven to 200°C (400°F).
  2. Line a baking tray with parchment paper and lightly oil it.
  3. Grate the peeled potatoes using a coarse grater.
  4. Place the grated potatoes in a clean towel and squeeze out as much moisture as possible.
    This is important for achieving a crispy, firm roll.
  5. Transfer the potatoes to a large bowl.
  6. Add the eggs, shredded cheeses, onion, parsley, salt, pepper, paprika, and olive oil.
  7. Mix everything thoroughly until ingredients are fully combined.

The mixture should feel sticky and moldable — this ensures the roll holds its shape.

2. Shape and Bake the Potato Layer

  1. Spread the potato mixture evenly onto the prepared parchment-lined tray.
  2. Use a spatula to flatten it into a uniform rectangle about 1–1.5 cm thick.
  3. Bake for 25–30 minutes or until golden and slightly crispy at the edges.

This forms the “sheet” that will later be rolled with the filling.

3. Prepare the Filling

While the potato sheet is baking, prepare your filling.

  1. Heat butter in a pan.
  2. Add chopped onion and sauté until soft and translucent.
  3. Add your protein of choice (chicken, beef, veggies, etc.).
  4. Add garlic powder, thyme, salt, and pepper.
  5. Stir in mushrooms, corn, or any optional vegetables.
  6. Cook until everything is heated and combined.
  7. Add cheese and stir until melted and creamy.

A slightly creamy filling is easier to roll and more delicious when sliced.

4. Assemble the Potato Roll

Once the potato base is baked:

  1. Remove it from the oven but keep it on the parchment paper.
  2. Let it cool slightly (about 3–5 minutes).
  3. Spread the prepared filling evenly across the surface, leaving a 1–2 cm border on all sides.
  4. Using the parchment paper as support, begin rolling from one long side.
    Roll slowly and tightly.
  5. Keep rolling until you form a firm log shape.

The parchment paper makes rolling easy and helps keep everything together.

5. Add Cheese Topping and Bake Again

To achieve the same look as in your image:

  1. Sprinkle extra mozzarella or cheddar all over the top of the roll.
  2. Return the roll to the oven and bake for 10–15 minutes, or until the cheese melts and browns beautifully.

You may broil for 2 minutes if you want even more browning.

6. Garnish and Serve

Remove from the oven and let the roll rest for 5 minutes before slicing.

Garnish with chopped parsley.

Slice into thick rounds and serve hot.

The interior will be creamy and savory, while the outside is crisp and cheesy.

✨ Tips for Perfect Results

1. Squeeze the Potatoes Well

If potatoes are wet, the roll becomes mushy and may crack.

2. Do Not Overload the Filling

Too much filling makes rolling difficult.

3. Roll While Warm

A warm potato base rolls easier and is more flexible.

4. Choose Melty Cheeses

Mozzarella, cheddar, emmental, or gouda work best.

5. Customize the Filling

Some delicious options:

  • Spinach + ricotta
  • Ground beef + onions + spices
  • Turkey + mushrooms
  • Ham + cheese + herbs
  • Mixed vegetables with béchamel sauce

✨ Serving Ideas

This potato roll can be served with:

  • Garlic yogurt sauce
  • Sour cream dip
  • A fresh salad
  • Tomato salsa
  • Roasted vegetables

It also makes a great centerpiece for parties or family dinners.

✨ Storage

  • Refrigerate up to 3 days in an airtight container.
  • Reheat in the oven for best texture.
  • Freezing is possible before baking the second time (add cheese topping after thawing).

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