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Stuffed Mashed Potato Nests

Delightful crispy nests filled with creamy mashed potatoes and savory fillings, perfect for any family dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the potato nests
  • 4 large large potatoes, peeled and cubed
  • 1/4 cup heavy cream or yogurt
  • 1 teaspoon garlic powder
  • Salt to taste Salt
  • Pepper to taste Pepper
For the filling
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1/2 cup cooked, shredded halal chicken, beef, or a plant-based alternative
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onions
For garnish
  • Fresh herbs (like parsley or chives)

Method
 

Preparation
  1. Boil the peeled and cubed potatoes in salted water until they are tender, typically around 15 minutes.
  2. Drain the potatoes and place them in a large bowl. Add the heavy cream, garlic powder, salt, and pepper. Mix until smooth.
Cooking the Filling
  1. Heat olive oil in a skillet and sauté onions until they are soft and fragrant.
  2. Add the cooked meat or bean substitute, mixing well, followed by the cheese. Cook for another 2-3 minutes until everything is melted and well incorporated.
Assembling and Baking
  1. Preheat your oven to 375°F (190°C). Grease a muffin tin, then take a scoop of mashed potatoes and press them into the sides of each muffin cup to create a nest shape.
  2. Add a generous tablespoon of the filling into each nest, followed by more mashed potatoes on top.
  3. Bake for about 25-30 minutes until the tops are golden brown and crispy.
Serving
  1. Let them cool for a few minutes, then use a butter knife to gently remove the nests. Garnish with fresh herbs and serve warm!

Notes

You can substitute heavy cream with yogurt for a lighter option, and for protein, consider using chickpeas or lentils for a vegetarian twist. Ensure your potatoes are well-cooked for the perfect creamy consistency. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.