Potato Cannolis

Think of these cannolis as two potatoes for the price of one, with a crisp potato shell filled with a cheesy potato cream.


  • 1 (6 to 8-inch-long) russet potato
  • 6 tablespoons butter, melted
  • 1 pound Yukon Gold potatoes, peeled and chopped
  • 5 tablespoons butter, cubed
  • 1/2 cup cream
  • 3/4 cup Gruyere
  • Pinch freshly grated nutmeg
  • Sea salt, to taste
  • Chives, minced


  1. Preheat oven to 400 degrees. Create a few tubes by rolling aluminum foil up lengthwise on itself. Spray these with cooking oil. Slice the russet potato on a mandoline lengthwise, creating about 15 to 20 slices that are 6 to 8 inches long. Wrap each slice around the prepared tubes and place seam side down on a baking sheet. Brush the wrapped potatoes with butter and sprinkle with sea salt.
  2. Bake the potatoes for 8 to 9 minutes, until crisp and browned. Allow to cool slightly then remove from the aluminum foil mold while still warm. Set aside to cool completely on a wire rack.

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