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Stuffed Mashed Potato Nests – Golden baked mashed potato cups filled with creamy, cheesy fillings, topped with herbs and served warm.

Stuffed Mashed Potato Nests

Crispy, creamy, and comforting mashed potato nests stuffed with a savory meat or vegetarian filling. Perfect for summer gatherings or cozy dinners.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine American
Servings 12 nests
Calories 280 kcal

Equipment

  • 12-cup muffin tin
  • Large pot
  • Skillet
  • Mixing bowls

Ingredients
  

Mashed Potato Nests

  • 4 large russet potatoes peeled and cubed
  • 1/4 cup whole milk or more as needed
  • 2 tbsp unsalted butter
  • 1 egg yolk
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese optional, for a cheesy crust
  • cooking spray or olive oil for greasing

Meaty Filling

  • 1 tbsp olive oil
  • 1/2 lb ground beef or turkey
  • 1/2 onion finely chopped
  • 1 clove garlic minced
  • 1/2 cup bell pepper diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup barbecue sauce or ketchup
  • salt and pepper to taste

Veggie Filling

  • 1 tbsp olive oil
  • 1 zucchini grated
  • 1/2 cup corn kernels fresh or frozen
  • 1/2 cup black beans rinsed and drained
  • 1/4 tsp chili flakes optional
  • 1/2 cup shredded pepper jack cheese

Instructions
 

  • Boil the cubed potatoes in salted water until fork-tender (about 12–15 minutes).
  • Drain and return them to the pot. Add butter and mash until smooth.
  • Stir in the milk, egg yolk, salt, pepper, and Parmesan if using. Let cool slightly.
  • Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin.
  • Scoop mashed potatoes into the muffin tin, pressing to form nest shapes with hollow centers.
  • Bake the nests for 15–20 minutes, until edges are lightly golden.
  • For meat filling: Sauté onion, garlic, and bell pepper in oil for 3–4 minutes. Add ground meat, cook until browned. Stir in sauce and cheese.
  • For veggie filling: Sauté zucchini, corn, and beans. Season and cook 5–7 minutes. Stir in cheese until melted.
  • Spoon filling into baked potato nests. Top with extra cheese if desired.
  • Bake again for 10–12 minutes, until cheese is melted and golden.
  • Let cool slightly before removing from the tin and serving.

Notes

Make ahead tip: Prepare mashed potato nests and filling the day before, store separately, and bake when ready to serve. Great for entertaining or meal prep!
Keyword Gluten-Free, Mashed Potatoes, Stuffed Nests