🧀 Cheesy Potato Roll (Oven-Baked) — Full Recipe
🥔 Ingredients
Potato Base
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4 medium potatoes, peeled & grated
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2 large eggs
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1 cup mozzarella cheese, shredded
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½ cup cheddar or parmesan, grated
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2 tbsp all-purpose flour or cornstarch
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika or chili flakes (optional)
Filling (Customizable)
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1 cup cooked chicken (shredded) or mushrooms/veggies
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½ cup mozzarella or cream cheese
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1 tbsp olive oil or butter
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1 clove garlic, minced (optional)
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2 tbsp chopped parsley or green onions
👩🍳 Instructions
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Prepare Potatoes
Grate potatoes and squeeze out all excess water using a clean cloth. -
Make the Base
In a bowl, mix potatoes, eggs, cheeses, flour, salt, pepper, and paprika. -
Bake the Sheet
Line a baking tray with parchment paper.
Spread mixture evenly into a thin rectangle. -
First Bake
Bake at 200°C (390°F) for 25–30 minutes until golden and firm. -
Prepare Filling
Sauté chicken/mushrooms in oil with garlic until cooked. Season lightly. -
Add Filling & Roll
Remove potato sheet from oven.
Spread filling and extra cheese evenly.
Carefully roll using the parchment paper. -
Final Bake
Bake again for 10–15 minutes until crispy and cheesy. -
Rest & Serve
Let it rest 5 minutes, slice, garnish with herbs.
❓ Q & A
Q: Why squeeze potatoes?
A: Removes moisture so the roll stays crispy, not soggy.
Q: Can I skip eggs?
A: Eggs help bind. Without them, add 2 tbsp extra flour + cheese.
Q: Can I make it vegetarian?
A: Yes! Use mushrooms, spinach, bell peppers, or olives.
Q: Can I use zucchini?
A: Yes, but squeeze VERY well—zucchini has more water.
Q: Which cheese works best?
A: Mozzarella for stretch, cheddar/parmesan for flavor.
Q: Can I air-fry it?
A: Yes. After rolling, air-fry at 180°C for 8–10 minutes.
Q: How to make it extra crispy?
A: Brush lightly with butter and broil 2–3 minutes at the end.
Q: Can I store leftovers?
A: Yes. Refrigerate up to 2 days. Reheat in oven or air fryer.