Transform ordinary potatoes into an extraordinary restaurant-quality dish with this impressive stuffed potato roll recipe that combines creamy mashed potatoes with a savory mushroom and spinach filling. This elegant dish looks like it came straight from a high-end restaurant kitchen but can be prepared in your own home with simple ingredients and techniques. The golden, crispy exterior gives way to a rich, flavorful interior that’s perfect for special occasions or when you want to elevate your everyday dinner into something truly memorable.
Ingredients
For the Potato Rolls:
- 800g (1.75 lbs) potatoes, peeled
- 2 medium onions (approximately 300g / 10.5 oz)
- 2 bunches fresh spinach (approximately 200g / 7 oz)
- 400g (14 oz) mixed mushrooms (button, cremini, or shiitake)
- 1 large tomato (approximately 150g / 5.3 oz)
- 50g (3.5 tbsp) butter
- 3 tbsp cornstarch
- 160g (5.6 oz) cheese, divided (60g + 100g)
- Salt to taste
- Black pepper to taste
- 1 tsp paprika
- 1 tsp dried garlic
- 1 tsp dried dill
- 3-4 tbsp olive oil
For the Fresh Salad:
- 3-4 radishes, thinly sliced
- 1 medium cucumber, diced
- 1 medium tomato, diced
- 2 tbsp fresh herbs (parsley, dill, or chives)
- Salt to taste
- 2 tbsp olive oil
Instructions
Preparing the Potato Base
Step 1: Wash and peel the potatoes, then cut them into evenly sized chunks. Place them in a large pot with salted water, ensuring the water covers the potatoes by about 2 inches.
Step 2: Bring the water to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until the potatoes are fork-tender and easily pierced.
Step 3: Drain the potatoes thoroughly and let them cool slightly. Mash them until completely smooth, or pass them through a potato ricer for the silkiest texture. Season with salt and pepper to taste.
Step 4: Once the mashed potatoes have cooled enough to handle, gradually work in the cornstarch, mixing until the mixture becomes pliable and can hold its shape. This creates the “dough” for your potato rolls.
Creating the Savory Filling
Step 5: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and cook for 5-6 minutes until they become translucent and lightly golden.
Step 6: Clean and slice the mushrooms into thin pieces. Add them to the skillet with the onions and cook for 8-10 minutes until the mushrooms release their moisture and become golden brown. Season with salt, pepper, and dried garlic.
Step 7: Thoroughly wash the spinach and remove any thick stems. Add the spinach to the skillet and cook for 2-3 minutes until it wilts completely. The spinach will reduce significantly in volume.
Step 8: Dice the tomato and add it to the skillet along with the butter. Cook for another 3-4 minutes until the tomato softens and the butter melts completely.
Step 9: Season the mixture with paprika and dried dill, then stir in 60g of the grated cheese. Cook for 1-2 minutes until the cheese melts and binds the mixture together. Remove from heat and let cool slightly.
Assembling the Potato Rolls
Step 10: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 11: Lightly oil your hands to prevent sticking. Take a portion of the potato mixture (about ⅙ of the total) and flatten it in your palm to create a disc approximately 12cm (5 inches) in diameter.
Step 12: Place a generous spoonful of the mushroom and spinach filling in the center of the potato disc. Carefully wrap the potato mixture around the filling, pinching the edges to seal completely.
Step 13: Gently roll the filled potato into a cylinder shape, ensuring all seams are sealed. Place seam-side down on the prepared baking sheet.
Step 14: Repeat this process with the remaining potato mixture and filling, creating 6 evenly sized rolls.
Step 15: Brush the tops and sides of each roll with olive oil to promote golden browning during baking.
Baking to Perfection
Step 16: Sprinkle the remaining 100g of grated cheese evenly over the top of each potato roll, creating a generous layer that will melt and brown beautifully.
Step 17: Place the baking sheet in the preheated oven and bake for 20 minutes, or until the tops are golden brown and the cheese is melted and bubbly.
Step 18: Check the rolls halfway through baking. If they’re browning too quickly, reduce the oven temperature to 160°C (320°F) and continue baking until done.
Preparing the Fresh Salad
Step 19: While the potato rolls are baking, prepare the accompanying salad. Wash and thinly slice the radishes, creating crisp, colorful rounds.
Step 20: Dice the cucumber and tomato into small, uniform pieces. Finely chop the fresh herbs of your choice.
Step 21: In a medium bowl, combine the sliced radishes, diced cucumber, diced tomato, and fresh herbs. Season with salt and drizzle with olive oil. Toss gently to combine.
Final Presentation
Step 22: Remove the potato rolls from the oven when they’re golden brown and heated through. Let them rest for 5 minutes before serving to allow the filling to set.
Step 23: Serve the hot potato rolls immediately alongside the fresh salad for a complete, restaurant-quality meal.
Time and Serving Information
Preparation Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour Servings: 6 people Difficulty Level: Intermediate
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 15.2g
- Carbohydrates: 42g
- Dietary Fiber: 5.8g
- Total Fat: 18.5g
- Saturated Fat: 8.2g
- Sodium: 425mg
- Potassium: 925mg
- Calcium: 245mg
- Iron: 3.4mg
- Vitamin C: 35mg
- Vitamin A: 1,250 IU
- Folate: 85mcg
This restaurant-style potato roll recipe provides a well-balanced combination of complex carbohydrates, protein, and healthy fats. The mushrooms and spinach contribute significant amounts of vitamins, minerals, and antioxidants, while the cheese adds calcium and protein. The fresh salad provides additional vitamins and fiber, making this a complete and nutritious meal.
These potato rolls are perfect for special occasions, dinner parties, or when you want to impress guests with a professional-looking dish. They can be prepared ahead of time and reheated in the oven at 160°C (320°F) for 10-15 minutes. The rolls store well in the refrigerator for up to 3 days and can be frozen for up to 1 month. For best results, thaw frozen rolls in the refrigerator overnight before reheating. The combination of creamy potatoes, savory filling, and melted cheese creates a comfort food experience that rivals any restaurant presentation.