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Stuffed mashed potato nests filled with ground beef and melted mozzarella on a white plate

Stuffed Mashed Potato Nests

Emily Wilson
Stuffed Mashed Potato Nests are crispy on the outside, creamy in the center, and filled with a savory ground beef mixture topped with melted mozzarella. Baked in a muffin tin for perfect portions, this comforting dinner is ideal for weeknights, meal prep, or creative ways to use leftover mashed potatoes.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main Course
Cuisine International
Servings 8 nests
Calories 320 kcal

Equipment

  • Muffin tin
  • Potato Masher
  • Large Skillet
  • Mixing bowl
  • Wooden Spoon

Ingredients
  

Potato Nest Ingredients

  • 4 cups Mashed potatoes about 1 kg russet or Yukon Gold potatoes
  • 3 tablespoons Butter melted
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Smoked paprika
  • 1/2 teaspoon Dried oregano

Ground Beef Filling

  • 1 pound Ground beef 80 percent lean recommended
  • 1 small Onion finely diced
  • 2 cloves Garlic minced
  • 1 medium Red bell pepper diced
  • 1 large Tomato diced or 1/2 cup canned tomatoes
  • 2 tablespoons Tomato paste
  • 2 tablespoons Fresh parsley chopped
  • to taste Salt and black pepper

Topping

  • 1 cup Mozzarella cheese shredded
  • 1/2 cup Cheddar cheese optional variation

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Grease a standard muffin tin well with butter or nonstick spray.
  • If starting with whole potatoes, boil peeled and cubed potatoes in salted water for 15 to 20 minutes until fork tender. Drain well and allow excess moisture to steam off for 2 minutes. Mash with butter, salt, pepper, smoked paprika, and oregano until smooth.
  • Scoop about 1/4 cup mashed potatoes into each muffin cavity. Press firmly into the bottom and up the sides to form a well in the center. Bake for 15 minutes until the edges begin to turn golden.
  • While the nests bake, cook ground beef in a skillet over medium heat until browned. Drain excess grease, leaving a small amount for flavor. Add onion, garlic, and bell pepper and cook for 4 to 5 minutes until softened.
  • Stir in diced tomato and tomato paste. Simmer for 2 to 3 minutes until slightly thickened. Season with salt and black pepper, then stir in parsley.
  • Remove partially baked potato nests from oven and fill each with the ground beef mixture. Top with shredded mozzarella and optional cheddar.
  • Return to oven and bake for 10 to 12 minutes until cheese is melted and lightly golden. Let rest for 5 minutes before removing from the tin and serving.

Notes

For best texture, ensure mashed potatoes are thick and not overly wet. If using leftovers, stir in a tablespoon of grated cheese to help firm them up. The filling should be moist but not watery to prevent soggy nests. These freeze well after baking and can be reheated in a 350 degree oven for 12 to 15 minutes.
Nutrition Facts:
•Calories: 320 kcal 
•Carbohydrates: 24 g 
•Protein: 18 g 
•Total Fat: 18 g 
•Saturated Fat: 8 g 
•Cholesterol: 55 mg 
•Sodium: 420 mg 
•Potassium: 520 mg 
•Fiber: 3 g 
•Sugar: 3 g 
•Vitamin A: 650 IU 
•Vitamin C: 25 mg 
•Calcium: 180 mg 
•Iron: 2.5 mg