Stuffed Mashed Potato Nests

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Simple, hearty, and absolutely delicious

These potato nests are filled with a savory meat and vegetable mixture, then baked to golden perfection. They’re crispy on the outside, creamy on the inside, and bursting with flavor.

Ingredients:

For the Mashed Potato Nests:

  • 3–5 large potatoes (about 800–1000 g), peeled and chopped
  • 3.5 tbsp (50 g) butter
  • Salt to taste
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp oregano
  • A handful of fresh dill, finely chopped

For the Filling:

  • 1.1 lbs (500 g) ground beef
  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 large tomato, peeled and chopped (or use canned)
  • 2.5 oz (70 g) tomato paste
  • Salt and pepper to taste
  • 1 tbsp olive oil or butter for cooking
  • A handful of fresh parsley, chopped

Instructions:

1. Prepare the Mashed Potatoes:

  • Boil the peeled and chopped potatoes in salted water until soft (about 15–20 minutes).
  • Drain and mash them until smooth.
  • Add the butter, paprika, black pepper, oregano, and chopped dill. Mix until creamy and well blended.
  • Set aside to cool slightly.

2. Make the Meat Filling:

  • In a large skillet, heat the olive oil or butter over medium heat.
  • Sauté the chopped onion and garlic until translucent.
  • Add the ground beef and cook until browned, breaking it up with a spoon.
  • Add the diced red bell pepper and cook for another 3–4 minutes.
  • Stir in the chopped tomato and tomato paste. Simmer for 8–10 minutes until the mixture thickens.
  • Season with salt and pepper to taste.
  • Add the chopped parsley and remove from heat.

3. Form the Nests:

  • Preheat your oven to 375°F (190°C).
  • Line a baking tray with parchment paper or lightly grease it.
  • Take scoops of the mashed potatoes and shape them into small nests on the tray, using a spoon or your fingers to create a well in the center of each.

4. Fill and Bake:

  • Spoon the meat filling into the center of each potato nest.
  • Optional: Top with grated cheese if you like.
  • Bake for 15–20 minutes, or until the edges of the potatoes are golden and slightly crisp.

To Serve:

Serve warm, garnished with extra parsley or dill. These nests pair well with a green salad, pickles, or a dollop of sour cream or yogurt on the side.

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