Stuffed Mashed Potato Nests with Meat and Cheese

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Of course! These Stuffed Mashed Potato Nests are a fantastic and fun appetizer or side dish. They’re like individual portions of loaded potato skins, but with a crispy mashed potato “nest” holding a savory, cheesy meat filling.

They look impressive but are surprisingly straightforward to make.

Stuffed Mashed Potato Nests with Meat and Cheese

These crispy potato cups are filled with a savory meat sauce and melted cheese, making them the ultimate comfort food bite.

Prep Time: 30 minutes
Cook Time: 40 minutes
Yields: 12 nests

Ingredients

For the Potato Nests:

· 2 lbs (about 900g) Russet or Yukon Gold potatoes, peeled and quartered
· 1/4 cup (1/2 stick) butter, melted
· 1/4 cup milk, warmed
· 1 large egg, beaten
· 1/2 cup shredded Parmesan cheese
· 1/2 teaspoon garlic powder
· 1/2 teaspoon salt (or to taste)
· 1/4 teaspoon black pepper
· Cooking spray or olive oil

For the Meat Filling:

· 1 tablespoon olive oil
· 1/2 pound ground beef, turkey, or Italian sausage
· 1/4 cup finely diced onion
· 1 clove garlic, minced
· 1 tablespoon tomato paste
· 1 teaspoon Worcestershire sauce
· 1/2 teaspoon dried oregano or Italian seasoning
· Salt and pepper to taste
· 1/2 cup frozen corn or peas (optional)

For the Topping:

· 1 cup shredded cheddar cheese, Monterey Jack, or a blend
· 2 tablespoons finely chopped chives or green onions (for garnish)
· Sour cream for serving (optional)

Instructions

Step 1: Make the Mashed Potatoes

  1. Place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
  2. Drain the potatoes well and return them to the hot pot for a minute to steam off any excess moisture.
  3. Mash the potatoes until smooth. Stir in the melted butter, warm milk, beaten egg, Parmesan cheese, garlic powder, salt, and pepper until well combined. Let the mixture cool slightly so it’s easier to handle.

Step 2: Prepare the Meat Filling

  1. While the potatoes are cooking, heat olive oil in a skillet over medium-high heat.
  2. Add the diced onion and cook for 2-3 minutes until softened. Add the ground meat and cook, breaking it up with a spoon, until browned and cooked through.
  3. Add the minced garlic and cook for one more minute until fragrant.
  4. Stir in the tomato paste, Worcestershire sauce, oregano, and salt and pepper. Cook for another 2 minutes. If using, stir in the frozen corn or peas. Remove from heat and set aside.

Step 3: Form the Potato Nests

  1. Preheat your oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with cooking spray or olive oil.
  2. Divide the mashed potato mixture evenly among the 12 muffin cups (about 1/4 to 1/3 cup per cup).
  3. Using your fingers or a small spoon, press the potato mixture into the bottom and up the sides of each cup, creating a “nest” or “bowl” shape. Make sure the sides are thick enough to hold their shape.

Step 4: Bake and Fill

  1. Bake the empty potato nests for 15-20 minutes, or until the edges just start to turn golden brown.
  2. Remove the muffin tin from the oven. Reduce the oven temperature to 375°F (190°C).
  3. Spoon the meat filling evenly into the hot potato nests. Top generously with the shredded cheddar cheese.

Step 5: Final Bake and Serve

  1. Return the muffin tin to the oven and bake for another 10-15 minutes, or until the cheese is completely melted and bubbly.
  2. Let the nests cool in the pan for 5-10 minutes. This is crucial! They will firm up and be much easier to remove.
  3. Carefully run a small knife or offset spatula around the edges of each nest to loosen them, then gently lift them out.
  4. Garnish with chopped chives or green onions and serve warm with a dollop of sour cream if desired.

Chef’s Notes & Tips for Success

· The Right Potato: Russet potatoes are starchy and create a fluffier, crispier nest. Yukon Golds are waxier and create a creamier, denser nest. Both work great!
· Avoid Soggy Nests: The key to a firm nest is ensuring your mashed potato mixture isn’t too wet. Make sure to drain your cooked potatoes well and avoid adding too much liquid. Letting them cool slightly also helps.
· Make Ahead: You can prepare the potato mixture and the meat filling a day in advance. Store them separately in the fridge. Assemble and bake the nests when you’re ready to serve.
· Filling Variations:
· Breakfast Nests: Fill with scrambled eggs and crumbled bacon.
· Vegetarian Nests: Use a filling of sautéed mushrooms, spinach, and onions.
· Buffalo Chicken: Fill with shredded cooked chicken tossed in buffalo sauce and top with blue cheese crumbles.
· Freezing: These freeze wonderfully after the first bake (before adding the filling). Let the baked nests cool completely, then freeze them in a single layer before transferring to a freezer bag. To serve, bake from frozen for 10-15 minutes at 375°F, then add your filling and cheese and bake as directed.

Enjoy these delicious, versatile, and crowd-pleasing potato nests

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