School Lunchbox
Baked Cheese-Stuffed Potato Rolls, a Practical Fuss-Free School Lunch
Prep
20 min
Cook
25 min
Servings
4
Level
Easy
These baked cheese-stuffed potato rolls are crispy on the outside and surprisingly soft on the inside, with melty cheese that will make kids fall in love from the very first bite. They're easy to prepare the night before and still taste great even after they've cooled down in a lunchbox. Perfect as a new alternative to rice or bread for daily school lunches.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 4 medium-sized potatoes
- 80 grams shredded cheddar cheese
- 50 grams shredded mozzarella cheese
- 3 tbsp all-purpose flour
- 2 tbsp cornstarch
- 1 egg
- 100 grams bread crumbs
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 tbsp finely chopped green onion
- 2 tbsp oil, for brushing
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👩🍳 Instructions
- 1 Peel the potatoes, cut into cubes, then steam or boil until tender, about 15 minutes. Drain and mash while still warm using a fork or ricer until smooth with no lumps.
- 2 Mix the mashed potatoes with the all-purpose flour, cornstarch, salt, pepper, garlic powder, and chopped green onion. Stir until well combined and the dough can be shaped without sticking to your hands.
- 3 Take one tablespoon of the potato dough, flatten it in the palm of your hand, place a mix of cheddar and mozzarella cheese in the center, then roll it up and shape it into a small oval roll until the cheese is completely sealed inside.
- 4 Beat the egg in a small bowl. Roll each potato roll in the beaten egg, then roll again in the bread crumbs until evenly coated on all sides.
- 5 Preheat the oven to 190°C (375°F) for 10 minutes. Arrange the potato rolls on a baking sheet lined with parchment paper, leaving space between each roll so they cook evenly.
- 6 Brush the surface of each roll with a little oil using a pastry brush; this helps the bread crumbs turn golden and crispy without needing to fry them.
- 7 Bake for 20-25 minutes, flipping once halfway through cooking, until the surface is evenly golden and crispy.
- 8 Remove from the oven and let cool briefly on a wire rack for 5 minutes before packing into a lunchbox, so they don't get soggy from the steam.
💡 Tips
• Make sure the potatoes are really dry after steaming so the dough isn't too soft; you can let them air out for a bit before mashing.
• For an extra-crispy texture and even golden color, spritz the surface with a little oil using a spray bottle before baking.
• The dough can be shaped the night before and stored tightly covered in the fridge, then just baked the next morning to save time.
• If your kids like other fillings, try swapping the cheese for shredded chicken or finely chopped sausage for a flavor variation.
📊 Nutrition Facts / serving
210
Calories (kcal)
7 g
Protein
9 g
Fat
25 g
Carbs
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