Cheesy Beef and Potato Roll
Cheesy Beef and Potato Roll is hearty comfort food made with seasoned ground beef, baked potatoes, and plenty of cheese. It’s rolled, sliced, and baked until golden for a cozy dinner that looks impressive but is easier than it seems.
Servings: 8
Calories: 243kcal
Equipment
Ingredients
For the Potato Filling:
- 3-4 medium potatoes grated
- 2 large eggs
- 2½ cup mozzarella cheese shredded
- salt and pepper to taste
- 1 tablespoons fresh parsley chopped
For the Minced Meat Filling:
- ½ pound ground beef
- 1 large onion finely chopped
- 1 garlic clove minced
- 1 tablespoon tomato paste
- 2 large tomatoes diced
- salt and pepper to taste
- ¼ teaspoon red pepper flakes to taste
- 1 teaspoon paprika to taste
- ¼ cup tomato sauce
- ½ cup water
For Serving:
- plain yogurt
- red pepper flakes
- fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine the grated potatoes, eggs, 1 cup of the mozzarella cheese, salt, black pepper, and chopped parsley. Mix thoroughly until all ingredients are well incorporated.
- Line a baking tray with parchment paper and sprinkle 1 cup of the mozzarella cheese evenly on the baking sheet, followed by the potato mixture. Bake in the preheated oven for 25 to 30 minutes or until the top is golden and the potatoes are cooked through.
- While the potatoes are baking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic to the skillet. Sauté until the onions are translucent.
- Add the ground meat to the skillet, breaking it up with a spoon, and cook until browned.
- Stir in the tomato paste, diced tomatoes, salt, black pepper, red pepper flakes, and paprika. Pour in the tomato sauce and water. Mix well. Allow the mixture to simmer for about 10-15 minutes, until the tomatoes are softened and the flavors are well combined. If the mixture becomes too dry, add a little more water as needed.
- Once the potato base is cooked, remove it from the oven and let it cool slightly.
- Spread the minced meat filling evenly over the baked potatoes. Sprinkle remaining ½ cup of mozzarella cheese over the meat mixture. Carefully roll the potato sheet with the meat filling into a log shape, ensuring it is tight and even.
- Transfer the roll to the baking sheet with the potato roll back to the oven and bake for another 15 minutes until heated through and the cheese inside melts.
- Let the roll cool for about 5 to 10 minutes, then slice and serve with some plain yogurt if desired.
Video
Notes
- Don’t rush the potato bake. The potato layer needs to be set and lightly golden before rolling. If it’s too soft, it’s more likely to crack.
- Let it cool slightly before rolling. A few minutes makes the roll easier to handle and helps keep everything together.
- Lean beef works best. Too much fat can make the filling greasy and harder to roll cleanly.
- Cracks are not a failure. Small breaks happen and are easy to patch. Once sliced, no one will notice.
- Rest before slicing. Letting the roll sit for 5–10 minutes helps the cheese set and keeps the slices neat.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 17g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 317mg | Potassium: 593mg | Fiber: 3g | Sugar: 3g | Vitamin A: 932IU | Vitamin C: 22mg | Calcium: 208mg | Iron: 2mg
