Absolutely! Here’s a long, flavorful, comfort-filled recipe for Stuffed Mashed Potato Nests—crispy on the outside, creamy in the center, and stuffed with savory fillings like cheese, veggies, or even meats. They’re perfect as a party appetizer, side dish, or even a fun family dinner.
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Stuffed Mashed Potato Nests
Category: Creative Comfort Food / Party Appetizer
Serves: 12 nests
Prep Time: 30–40 minutes
Cook Time: 20–25 minutes
Total Time: ~1 hour
Difficulty: Moderate
Flavor Profile: Crispy, creamy, cheesy, savory, and satisfying
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Why You’ll Love This Recipe:
These potato nests are little golden bowls of creamy mashed potato, baked into shape and filled with rich, melty, savory goodness. Whether you fill them with sautéed veggies and cheese, bacon and egg, or even meatballs and sauce, they’re endlessly versatile and downright delicious.
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Ingredients:
For the Mashed Potato Base:
• 3 cups mashed potatoes (made from about 5 medium Yukon Gold or Russet potatoes)
• 1 large egg
• ¼ cup Parmesan cheese, grated
• 2 tbsp butter, melted
• 2 tbsp milk or heavy cream
• ¼ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh chives or parsley (optional)
• Cooking spray or olive oil (for greasing the muffin tin)
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Suggested Fillings:
Cheesy-Veggie Filling (Vegetarian Option):
• ½ cup sautéed mushrooms (finely chopped)
• ½ cup chopped spinach or kale
• ½ cup shredded mozzarella or cheddar cheese
• 1 tbsp cream cheese (optional, for extra creaminess)
• Salt & pepper to taste
Bacon & Cheddar Filling:
• ½ cup cooked bacon, crumbled
• ½ cup shredded sharp cheddar
• 1 tbsp sour cream or ranch
• Chopped green onions
Pizza-Style Filling:
• ½ cup chopped pepperoni
• ½ cup mozzarella
• 2 tbsp marinara or pizza sauce
• Italian herbs
Mini Egg Breakfast Version:
• Crack a quail egg or ½ a whisked regular egg into the nest
• Top with cooked bacon bits and cheese
• Bake until egg sets
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Step-by-Step Instructions
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Step 1: Make the Mashed Potatoes (if not already made)
1. Peel and cube potatoes.
2. Boil in salted water until fork tender (about 15–20 minutes).
3. Drain and mash with:
• 2 tbsp butter
• 2–3 tbsp milk or cream
• Salt, pepper, and garlic powder
4. Let them cool slightly before adding egg and cheese.
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Step 2: Prep the Potato Nest Mixture (5–10 minutes)
Once mashed potatoes are cooled to warm:
1. Stir in the egg, Parmesan, melted butter, and herbs.
2. Mix until smooth and slightly stiff. You want it to hold shape like dough.
• If too loose: add a bit of grated cheese or breadcrumbs.
• If too dry: add a splash of milk.
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Step 3: Form the Potato Nests (10 minutes)
1. Preheat oven to 400°F (200°C).
2. Lightly grease a 12-cup muffin tin with olive oil or cooking spray.
3. Scoop about 2–3 tablespoons of the mashed potato mixture into each cup.
4. Use the back of a spoon or your fingers to press it into a cup shape—thicker on the sides, with a hollow center (like a nest).
• Tip: Dip the spoon in water to prevent sticking.
5. Bake nests alone first (empty) for 15 minutes, until the edges begin to firm up and lightly brown.
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Step 4: Add the Fillings (5 minutes)
1. Remove nests from the oven.
2. Spoon your chosen filling into each nest (don’t overfill).
3. Optionally, sprinkle with more cheese or herbs.
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Step 5: Final Bake (10–12 minutes)
1. Return filled nests to the oven and bake for another 10–12 minutes, or until the tops are bubbly and golden brown.
2. Optional: Broil for 1–2 minutes at the end for a crispy cheese top—watch carefully!
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Step 6: Cool Slightly & Serve
1. Let the nests rest in the tin for 5 minutes to set.
2. Carefully lift out with a spoon or offset spatula.
3. Garnish with:
• Fresh parsley or chives
• A dollop of sour cream or drizzle of ranch
• Optional: hot sauce or chili flakes
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Serving Suggestions:
• Appetizer trays for parties or potlucks
• As a side dish with roast chicken, steak, or grilled veggies
• Make smaller versions in mini muffin tins for bite-sized snacks
• Serve with a dipping sauce like garlic aioli, ranch, or marinara
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Storage & Reheating:
• Fridge: Store in an airtight container for up to 3 days
• Freezer: Freeze fully baked nests in a single layer. Reheat from frozen at 350°F for 15–20 minutes.
• Reheat: Microwave individual nests for 30–60 seconds or reheat in oven for best texture.
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Pro Tips:
• Use starchy potatoes (like Russet or Yukon Gold) for fluffier nests
• Add breadcrumbs or flour to potato mix if too soft to shape
• Customize fillings to your taste—these nests are a great way to use leftovers!