If you are looking for a unique, high-protein comfort meal that completely reimagines how you use potatoes, this Crispy Potato Meat Roll is about to become your new favorite recipe. Thinly sliced potatoes are baked directly over a layer of shredded cheese to create a golden, crispy, flexible crust, which is then stuffed with a savory, seasoned ground beef and veggie mix before being rolled up into the ultimate satisfying slice.
It is packed with flavor, macro-friendly, and makes for a stunning presentation on any dinner table.
Prep time, Cook time, Servings
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4 servings
Ingredients
For the Crispy Potato Crust
2 medium potatoes, peeled and very thinly sliced into uniform rounds
1.5 cups shredded cheese (such as a mozzarella and cheddar blend)
A pinch of salt and black pepper
For the Savory Meat Filling
1 lb (450g) lean ground beef (or ground turkey)
½ medium white onion, finely diced
½ red bell pepper, finely diced
2 green onions, chopped
A handful of fresh parsley, finely chopped
Seasonings: 1 tsp cumin, 1 tsp paprika, salt, and black pepper to taste
Step-by-Step Instructions
1. Build and Bake the Potato Crust
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Evenly scatter the shredded cheese across the parchment paper to form a large rectangle. Lay the thin potato slices over the cheese, overlapping them slightly so they form a continuous sheet. Season the top of the potatoes with a light pinch of salt and pepper. Bake in the oven for 15–20 minutes, or until the cheese is bubbling and golden-brown, and the potatoes are soft and flexible.
2. Cook the Beef Filling
While the crust is baking, heat a large skillet over medium-high heat. Add the ground beef, diced white onion, and diced red bell pepper. Cook for 5–6 minutes, breaking the meat apart with a spoon, until the beef is fully browned and the vegetables are tender. Stir in the chopped green onions, fresh parsley, cumin, paprika, salt, and pepper. Cook for an additional minute, then remove from the heat.
3. Layer the Filling
Carefully remove the potato sheet from the oven. Evenly spoon the cooked beef and vegetable mixture over the top of the potato layer, leaving a small border at the edges.
4. Roll it Up
While it is still warm, grab the edge of the parchment paper from one of the long sides. Use the paper to help you gently and tightly roll the potato and cheese crust over the meat filling, pulling the paper back as you roll (similar to rolling a sushi roll).
5. Final Crisp and Serve
Slide the completed roll back onto the baking sheet (seam-side down) and pop it back into the oven for 5–10 minutes to let the crust fully crisp up and seal together. Slide it onto a cutting board, slice it into thick rounds, garnish with a little extra fresh parsley, and serve hot!