It is a cold winter evening. You want something warm and hearty. These savory potato nests are the ultimate comfort food. They are fun to eat and very satisfying.
Your family will love this fresh twist on meat and potatoes. It delivers a perfect crunch in every single bite. This recipe is simple, filling, and beginner-friendly for any home cook.
Why You’ll Love This Recipe
These nests are a total crowd-pleaser for busy families. Kids love the fun, handheld shape of the potatoes. You will love the high protein content from the beef. It uses simple pantry staples you likely already have.
Perfect for a cozy winter weeknight at home. They look impressive but require very little actual hands-on effort. Dinner is served in one cute, delicious package.
Simple Method
You just need a standard muffin tin to start. Grate your potatoes and press them into the cups. The oven does most of the hard work for you. Even a beginner cook can master this easy technique. Crispy edges are guaranteed every time you make them.
Simple Ingredients
This recipe relies on fresh, seasonal produce like hearty Russet potatoes.
- 3 large Russet potatoes, peeled and finely grated
- 2 tablespoons extra virgin olive oil
- 1.5 teaspoons kosher salt, divided
- 0.75 teaspoon black pepper, divided
- 1 pound ground beef (85% lean)
- 1 small yellow onion, finely minced
- 2 cloves garlic, microplaned
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 0.5 cup beef stock
- 0.5 cup frozen petite peas
- 0.75 cup shredded sharp cheddar cheese
Step-by-Step
- Preheat the oven to 400°F (200°C) and liberally coat a 12-cup standard muffin tin with non-stick spray.
- Place the grated potatoes in a clean kitchen towel and squeeze forcefully to extract all possible moisture.
- In a large bowl, combine the dried potatoes with olive oil, 1 teaspoon salt, and 0.5 teaspoon pepper.
- Press the potato mixture into the bottom and up the sides of each muffin cup, ensuring a well-defined nest shape.
- Bake the potato nests for 25 to 30 minutes or until the edges are dark golden brown and the structure is set.
- While nests bake, brown the ground beef in a heavy skillet over medium-high heat, breaking it into fine crumbles.
- Incorporate the minced onion and garlic into the beef and sauté for 4 minutes until softened.
- Stir in the tomato paste, Worcestershire sauce, beef stock, and remaining salt and pepper; simmer for 6 minutes until the liquid is mostly evaporated.
- Fold in the frozen peas and cook for 2 minutes to heat through.
- Distribute the savory beef filling evenly into the baked potato nests and top each with shredded cheddar cheese.
- Return the muffin tin to the oven for 5 minutes to melt the cheese.
- Allow the nests to rest for 5 minutes before using a small offset spatula to lift them from the tin.
Best Ways to Enjoy It
Serve these savory potato nests while they are warm and crispy. They look beautiful on a large white platter. Pair them with a simple green side salad. A dollop of sour cream on top adds a creamy finish. Enjoy a cozy night in with this satisfying meal.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To keep the potato base crispy, reheat in the oven. Set your oven to 350°F for about ten minutes. Microwaving may make the potato shells a bit soft. These are best enjoyed the day they are made.
Recipe Tips
- Squeeze the potatoes very hard to remove all water.
- Dry potatoes ensure your nests become extra crispy.
- Grease your muffin tin well to prevent sticking.
- Use sharp cheddar for the best flavor punch.
- Do not skip the resting time after baking.
- A small spatula helps pop them out easily.
- Prepare the beef filling while the potatoes bake.
Ways to Switch It Up
- Swap ground beef for ground turkey for a leaner meal.
- Add a pinch of chili flakes for a spicy kick.
- Try smoked gouda instead of cheddar for a deep flavor.
- Use sweet potatoes for a bright, seasonal twist.
Quick Answers
Can I make these ahead of time?
You can grate the potatoes a few hours early. Keep them in cold water so they do not brown. Squeeze them dry just before you are ready to bake.
Will the nests fall apart?
As long as you squeeze the moisture out, they hold well. Pressing them firmly into the tin helps create a solid structure. Letting them rest for five minutes is key.
I hope these crispy nests bring a little warmth to your kitchen this winter. They are such a joy to serve and eat together. Happy cooking!
— Katie Wood
Stuffed Potato Nests with Savory Ground Beef Topping
Ingredients
- 3 large Russet potatoes, peeled and finely grated
- 2 tablespoons extra virgin olive oil
- 1.5 teaspoons kosher salt, divided
- 0.75 teaspoon black pepper, divided
- 1 pound ground beef (85% lean)
- 1 small yellow onion, finely minced
- 2 cloves garlic , microplaned
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 0.5 cup beef stock
- 0.5 cup frozen petite peas
- 0.75 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C) and liberally coat a 12-cup standard muffin tin with non-stick spray.
- Place the grated potatoes in a clean kitchen towel and squeeze forcefully to extract all possible moisture.
- In a large bowl, combine the dried potatoes with olive oil, 1 teaspoon salt, and 0.5 teaspoon pepper.
- Press the potato mixture into the bottom and up the sides of each muffin cup, ensuring a well-defined nest shape.
- Bake the potato nests for 25 to 30 minutes or until the edges are dark golden brown and the structure is set.
- While nests bake, brown the ground beef in a heavy skillet over medium-high heat, breaking it into fine crumbles.
- Incorporate the minced onion and garlic into the beef and sauté for 4 minutes until softened.
- Stir in the tomato paste, Worcestershire sauce, beef stock, and remaining salt and pepper; simmer for 6 minutes until the liquid is mostly evaporated.
- Fold in the frozen peas and cook for 2 minutes to heat through.
- Distribute the savory beef filling evenly into the baked potato nests and top each with shredded cheddar cheese.
- Return the muffin tin to the oven for 5 minutes to melt the cheese.
- Allow the nests to rest for 5 minutes before using a small offset spatula to lift them from the tin.
