Stuffed Roasted Potatoes


These roasted potatoes are stuffed with pork for a filling and hearty meal. The pork is marinated in a spice and white wine mixture and then slow roasted, so it is tender and moist. This makes for a great dinner, pair it with a light green salad for a complete meal. This is a great choice for a Sunday meal, when you can take your time and enjoy the time it takes to prepare it.


  • pork roast (such as pork neck, about 1 kg)
  • onion powder
  • garlic powder
  • pepper
  • cayenne pepper
  • oregano
  • rosemary
  • salt
  • dry white wine
  • 6 medium potatoes (about 150 g)
  • roasted pork (shredded)
  • 1 tablespoon tomato sauce
  • 1 onion (small)
  • 6 tablespoons bechamel sauce
  • grated parmesan cheese
  • salt
  • extra-virgin olive oil


  1. For the pork roast, mix all the spices with white wine to form spice rub.
  2. Rub spice mixture over pork roast.
  3. Cover and refrigerate for 4-24 hours.
  4. Place pork roast in a prepared roasting pan and cover with foil.
  5. Roast in preheated oven at 160°C (approximately 320°F) for about two hours.
  6. Remove foil and roast for an additional 30 minutes.
  7. Set aside to rest.
  8. For the potatoes, scrub potatoes and cook in a pot of boiling, salted water for about 20 minutes.
  9. Drain and rinse in cold water, then drain again.
  10. Sauté diced onion and season to taste with salt.
  11. Mix shredded pork with tomato sauce, onions and béchamel sauce.
  12. With a sharp knife, cut potatoes crosswise, carefully open and scoop out flesh and fill with pork mixture.
  13. Top with grated Parmesan cheese.
  14. Bake in preheated oven at for about 10 minutes at 200°C (approximately 400°F).
  15. Serve warm.
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