Stuffed Potato Roll
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 potato (s)
- 500 g minced meat, mixed
- 3 shallot (s)
- 5 large tomato (s)
- 6 handfuls spinach leaves, fresher
- 1 cup cream cheese, approx. 75 - 200 g
- 1 bag mozzarella, grated, approx. 50-200 g
- 1 bag parmesan, grated, approx. 00 g
- 1 clove garlic
- 1 teaspoon paprika powder
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices. Wash the spinach. Hollow out the tomatoes and cut the tomato flesh into small cubes.
- Lay out parchment paper on a baking sheet. Spread half of the parmesan on the baking paper. Cover the entire surface with the potato slices, slightly overlapping, and sprinkle with the remaining Parmesan and a small pinch of salt. Bake lightly golden brown on medium heat at 170 ° C for about 30 - 40 minutes.
- In the meantime, heat the olive oil in a pan and fry the spinach with a pinch of salt and garlic until translucent. Mix the spinach mixture with the cream cheese in a bowl.
- Heat the olive oil in a pan and fry the onions until golden brown. Add the minced meat and fry lightly. Add tomatoes, paprika powder and a little pepper and heat the mixture properly.
- After the potato mixture is golden brown, spread the cream cheese mixture on top. Pour the minced mixture over it and spread it over the entire surface. Sprinkle with mozzarella. Roll it up carefully and bake the filled roll in the oven at 170 ° C for about 20 minutes until golden brown and crispy.
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