These loaded mashed potato rolls take the concept of a loaded baked potato and wrap it up in a soft, golden roll that’s impossible to put down. Fluffy roll dough stuffed with cheesy, bacony mashed potato filling — they’re hearty enough to stand as a meal on their own and impressive enough for a dinner party bread course. The mashed potato inside keeps them incredibly moist and tender, making them stand out from any ordinary dinner roll. Serve them warm and watch them disappear before anything else on the table.
- Swap: Use leftover mashed potatoes from the night before as the filling base — this is actually the ideal use for them.
- Make-ahead: Assemble unbaked rolls and refrigerate overnight; let come to room temperature for 30 minutes before baking.
- Storage: Refrigerate baked rolls in an airtight container for up to 3 days; reheat wrapped in foil in a 350°F oven.
- Variation: Add a spoonful of caramelized onion to the filling for a sweet, savory depth that takes the rolls to the next level.
- Serving: Serve alongside a bowl of soup or a simple green salad for a complete and satisfying meal.
I had leftover mashed potatoes and then saw some egg roll wrappers in my fridge…and well the rest is the result of a little imagination.. I love making rolls with different fillings using egg roll wrappers, you can usually find these at your local grocery store in the produce section. These loaded mashed potato rolls are simply delicious.. and only 5 Weight Watchers points and makes a great appetizer or little snack! Click here to add to your WW apps or to customize your points.
Loaded mashed potato rolls
Ingredients
- 10 egg roll wrappers
- 1 medium potato, boiled and mashed (I usually just put a splash of milk when I mash)
- 1/4 cup light shredded cheese
- 1 Tbsp light cream cheese
- 2 Tbsp bacon bits
Instructions
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Preheat oven to 350F, spray a baking sheet.
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Boil your potato and mash it up with a hand masher using just a splash of milk.
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Add in the cream cheese, shredded cheese and bacon bit and mix well.
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Lay out your wrappers on a diagonal and spoon some potato mixture into your wrapper (about 2T worth) roll up and half way tuck in sides, seal of the end with a little water.
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Bake in oven for approx 16-18 minutes checking they don’t pop open. Makes 10 rolls at 3pp or 3sp each, serve with sour cream for dipping, or in my case a little light ranch dressing..
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Nutritional info for each roll (adapted from my fitness pal) Calories 106… Fat 0.8g… Saturated fat 0.4g… Carbohydrates 19.2g… Fiber 1.2g… Sugars 2.2g… Protein 4.5g
What an angel you are. Your website was mentioned in our WW mtg this morning so I checked it out when I got to work. Looks great! Obviously have not had a chance to make any recipes, but I surely will. I appreciate the photos you show of the brands you are using in your recipes and that in addition to already calculating points, you include the nutritional info for us. We are lucky to have you in our world, you do good work. May blessings on you, a toast to your health and well being!
cindy
Aww Cindy thank you so much for your sweet words, you made me smile ๐ I hope you enjoy all the recipes you try and good luck on your journey!!