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Stuffed Potato French Loaf with one slice cut off

Stuffed Potato French Loaf

Potato and Cheese stuffed French Loaf is a delicious recipe with bread. This easy vegetarian French Bread sandwich makes a great holiday centerpiece! Plus, it can be made in 30 minutes! It's a baked Indian fusion recipe that will remind you of Vada Pav!
Course entree, Main Course
Cuisine fusion, Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people
Calories 420.05kcal


  • pan
  • Oven


For the stuffing

For the flavored butter

To stuff the loaf


For the stuffing

  • Cook the potatoes first. I cooked them in a microwave for 15 minutes. Peel and grate the potatoes. You can also mash them.
  • Heat oil in a pan. Temper cumin seeds. Add the minced green chillies, ginger and garlic paste to the pan. Saute for 2 minutes till the raw smell goes away.
  • Add turmeric powder, chilly powder, cumin powder, garam masala, chaat masala, Italian seasoning, and amchur powder.
  • Next add the green peas and salt. Now add the grated potatoes, and half the cilantro. Mix it all together till the veggies get coated well. Cook for 3-4 minutes.
  • Check and add the seasoning as required. It's fine if its a bit salty and spicy at this point. It will balance out eventually. Transfer the potato mixture to a bowl. The stuffing is now ready.

For the flavored butter

  • Melt butter in a bowl. Add minced garlic and mix together. Also ensure that the green chutney is at room temperature.

To stuff the loaf

  • Carefully cut the French loaf in half using a serrated knife. Scoop out the center part of the bread on both halves to make a depression.
  • Smear garlic butter all over the insides of the bread. Then smear green chutney over it. Sprinkle garlic masala powder (used to make vada pav) all over.
  • Fill both the halves with potato mixture. Be generous and stuff it well.
  • Sprinkle mixed cheese and the remaining cilantro on one half of the loaf. Sprinkle fried onions on the other half of the loaf.
  • Carefully close the loaf. Smear butter on top. Wrap with nicely with an aluminium foil. Preheat the oven at 350 degrees F. Bake it for 15-20 minutes. Let it rest outside for 5 minutes before unwrapping it.
  • Slice and serve immediately.


Wrapping it in Aluminium foil helps keep the bread softer and slightly crisp due to the trapped steam. If you want the bread to be crispy, do not wrap the bread in foil.
This recipe is best prepared right before serving. The potato mixture can be made ahead of time and stored in the fridge. It stays well for 4-5 days.
You can also freeze this mixture. When ready to serve, reheat the mixture, cut and stuff the bread. Top it with cheese and then bake it. Cut and serve immediately while the bread is still warm and crusty.
Instead of potatoes, you can also prepare this vegetarian stuffed bread with mixed veggies, mushrooms, TVP, grains, etc. In fact, you can also stuff this French loaf with yesterday's dinner!
It's alright if the vada pav mixture is a bit spicy and/or salty. It will balance out when eaten with the loaf. Also, be really generous with the stuffing. More is good.
Dry garlic powder is significant to Indian vada pav. But if you don't have, sprinkle some chilly powder mixed with garlic powder all over the bread. You can even drizzle some hot sauce. 
Use that scooped-out bread to make breadcrumbs or use it in some other recipe. I made Bread Gulab Jamun Matka Kulfi with this leftover bread.
The recipe can easily be adapted to vegan. Check the French loaf before buying. It should not contain dairy. Use vegan butter and cheese.
Leftover potato stuffed bread slices can be stored in the fridge for 4-5 days. Reheat and eat as needed.
Instead of French Loaf, you can also you sourdough bread or any other uncut loaf of bread to make this stuffed sandwich.


Calories: 420.05kcal | Carbohydrates: 49.16g | Protein: 12.07g | Fat: 19.4g | Saturated Fat: 9.87g | Polyunsaturated Fat: 1.79g | Monounsaturated Fat: 5.38g | Trans Fat: 0.42g | Cholesterol: 37mg | Sodium: 1239.47mg | Potassium: 207.74mg | Fiber: 5.96g | Sugar: 4.4g | Vitamin A: 1019.99IU | Vitamin C: 15.28mg | Calcium: 144.24mg | Iron: 3.92mg