Stuffed potato bread
There's absolutely no way to describe how delicious stuffed bread is. This recipe makes four huge servings, eight medium-sized servings, or twelve small size servings. Of course, if you don't serve all of it at once, you'll need to refrigerate any leftovers. Why? Because it's stuffed with gooey cheese and roast beef! Now, are you intrigued? Enough with the chatter. Let's get to the recipe.
- 4 large potatoes
- 1 teaspoon of salt
- ½ teaspoon of ground black pepper
- 1 cup of roast beef
- 1 teaspoon of parsley flakes
- 4 green onions
- 2 tablespoons of butter
- 1 cup of self-rising flour
- 1 egg
- 1-¼ cups of shredded cheese
- 4 tablespoons of canola oil (for the skillet to cook the bread)
- 2 tablespoons of melted butter
Begin by peeling and coarsely chopping the potatoes. Place the potatoes in a pan of water and boil them until they are fork-tender. Drain the water off of the boiled potatoes.
Next, in a large bowl, mash the potatoes with a potato masher or fork, add the butter and stir until it is melted. Add the salt, pepper, flour, and egg to the mashed potatoes and incorporate them into a dough.
Add two tablespoons of canola oil to a large cast-iron skillet and set it aside.
Next, half the potato mixture. Add half of it to the prepared skillet. Pat the mixture down evenly inside the skillet. Add half of the shredded cheese evenly over the potato dough, along with the chopped green onion, parsley, and roast beef, with another layer of shredded cheese. Then place the rest of the potato dough on top and smooth it out even to the edges of the skillet. Make sure that the potato dough covers the bottom layers.
Now, set the stuffed potato bread aside, allowing it to rest for fifteen minutes. When the time has passed, brush the top of the dough lightly with melted butter.
Place the skillet over medium heat, and place a lid over the skillet. Cook the bottom of the potato bread until it is lightly golden brown. Then place a large plate over the skillet and flip the stuffed bread out of the skillet. Make sure to hold on to the plate tightly.
Important to note, you'll need two plates to flip the stuffed bread back into the skillet with the dough side down. This part does get a bit tricky. See my notes towards the end of the recipe for an easier method.
Next, add two tablespoons of canola oil to the skillet, place the uncooked side of the stuffed potato bread back into the skillet, and cook until lightly brown. Place the large plate back over the top of the skillet, holding onto the plate tightly, and flip the stuffed potato bread onto the plate.
Cut, serve and enjoy!
This recipe can be made in a cast-iron skillet and baked in the oven easier. No flipping required! I chose to make it on my stovetop because I like doing things the hard way. It gives me a good feeling of self-accomplishment. 😆
Try this recipe with your favorite meats and cheeses. I used roast beef because it pairs well with potatoes.