These savory potato roll-ups are a delightful combination of a soft, potato-based dough and a flavorful chicken and bell pepper filling. Baked to perfection, these roll-ups are crispy on the outside and tender on the inside, with a gooey cheese topping that adds a delicious final touch. Ideal for lunch, dinner, or as a party appetizer, these rolls are filling, nutritious, and packed with flavor. Whether you’re cooking for family or entertaining guests, this recipe is sure to impress with its simple yet satisfying ingredients.
Full Recipe:
Ingredients:
For the Potato Dough:
800 g potatoes
3 eggs
2 small red bell peppers (or 1 medium)
1 onion
A small bunch of parsley
2 tablespoons flour (40 g) or 2 tablespoons cornstarch (level)
1 teaspoon salt (without a heaping top)
Ground black pepper, to taste
For the Filling:
1 onion, finely chopped
2-3 tablespoons vegetable oil
200 g chicken meat (diced or shredded)
2 medium red bell peppers
1 medium green bell pepper
2 large garlic cloves (minced)
0.5-1 teaspoon salt (to taste)
Ground black pepper, to taste
20 g hard cheese (grated)
For the Topping:
100 g hard cheese (grated)
Fresh parsley (optional, for garnish)
Steps to Make Potato Roll-Ups with Chicken and Bell Pepper Filling:
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Step 1: Prepare the Potato Dough
Cook the Potatoes: Start by boiling the potatoes in salted water until they are fully cooked and soft (about 20 minutes, depending on size). Drain the potatoes and allow them to cool slightly before peeling.
Mash the Potatoes: Once peeled, mash the potatoes using a potato masher or pass them through a ricer for a smooth consistency. Let the mashed potatoes cool to room temperature.
Mix the Dough Ingredients: In a large mixing bowl, combine the mashed potatoes with the eggs, finely chopped onion, finely diced red bell pepper, and chopped parsley. Stir in the flour (or cornstarch), 1 teaspoon of salt, and black pepper to taste. Mix everything together until the ingredients are well combined and a dough-like consistency is achieved. The mixture should be soft but hold its shape.
Step 2: Prepare the Filling
Sauté the Vegetables: In a large pan, heat the vegetable oil over medium heat. Add the finely chopped onion and cook for 2-3 minutes until softened. Then, add the diced red and green bell peppers and sauté for another 5 minutes until the peppers begin to soften.
Cook the Chicken: Add the diced or shredded chicken to the pan with the vegetables and season with salt, pepper, and minced garlic. Cook everything together for another 5-7 minutes, stirring occasionally, until the chicken is fully cooked and the flavors are well combined. Remove the filling from the heat and stir in 20 g of grated cheese. Set the filling aside to cool slightly.
Step 3: Assemble the Potato Rolls
Preheat the Oven: Preheat your oven to 200°C (390°F).
Prepare the Potato Sheet: On a parchment-lined baking sheet, spread the potato dough evenly into a rectangle about 1 cm thick. This will form the base for your rolls. Make sure the layer is even to ensure uniform baking.
Bake the Potato Sheet: Bake the potato sheet in the preheated oven for 20-25 minutes, or until it begins to firm up and take on a slight golden color.
Step 4: Roll and Fill
Add the Filling: Once the potato sheet is baked and slightly cooled, spread the chicken and bell pepper filling evenly over the surface of the potato layer.
Roll the Potato Sheet: Carefully roll the potato sheet into a log, starting from one of the shorter edges. Use the parchment paper to help guide the roll, ensuring it stays tight and intact.
Step 5: Bake the Rolls
Top with Cheese: After rolling the potato sheet with the filling, place the roll-ups back onto the baking sheet. Sprinkle 100 g of grated hard cheese over the top of the roll.
Bake Again: Return the potato roll to the oven and bake for an additional 15 minutes at 200°C, or until the cheese is melted, bubbly, and golden brown.
Step 6: Serve
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