These hearty stuffed potato nests are the ultimate comfort food—crispy on the outside, soft and flavorful on the inside, and filled with a savory beef and cheese mixture that will make any mealtime extra special.
Preparation time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: 6 servings
Cuisine: European-inspired comfort food
Ingredients (in cups and grams)
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700 g (1 lb 8 oz) potatoes, peeled and grated
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2 eggs
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3 tablespoons wheat flour (about 30 g)
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Salt and pepper, to taste
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Fresh parsley, chopped (about 1/4 cup or 15 g)
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Olive oil, for greasing and drizzling
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1 onion, finely chopped
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1 sweet bell pepper, diced
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1 garlic clove, minced
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300 g (11 oz) ground beef
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2 tablespoons tomato puree
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1/2 teaspoon paprika
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Cheese to taste (e.g., scamorza or mozzarella), shredded (about 1 cup or 100 g)
Directions
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Preheat oven to 180°C (360°F).
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In a large bowl, combine grated potatoes, eggs, flour, salt, pepper, and parsley. Mix until fully combined.
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Grease a muffin tin or ramekins with olive oil and shape the potato mixture into nests, pressing up the sides.
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Bake for 25–30 minutes or until lightly golden.
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Meanwhile, heat olive oil in a skillet over medium heat.
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Add chopped onion and sauté for 2 minutes.
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Stir in bell pepper and garlic, cook for another 5–7 minutes.
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Add ground beef, season with salt, pepper, and paprika, and cook for 5–7 minutes.
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Mix in tomato puree and cook for an additional 3 minutes. Remove from heat.
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Spoon the beef mixture into the baked potato nests.
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Top each nest with shredded cheese.
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Return to the oven and bake for 15 minutes, or until the cheese is melted and golden.
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Garnish with chopped parsley before serving.
Serving Suggestions
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Serve hot with a side salad or steamed vegetables.
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Add a dollop of sour cream or Greek yogurt on top for a creamy finish.
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Pair with a tangy tomato sauce for an extra zing.
Cooking Tips
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Squeeze out excess moisture from the grated potatoes to ensure crisp nests.
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Use parchment paper or silicone muffin molds to prevent sticking.
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Substitute ground turkey or chicken for a leaner version.
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Add chili flakes if you prefer a spicy filling.
Nutritional Benefits
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Potatoes are rich in potassium and vitamin C.
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Ground beef provides high-quality protein and iron.
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Parsley adds antioxidants and a fresh flavor.
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A balanced dish with carbs, protein, and fiber.
Dietary Information
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Contains gluten and dairy.
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Not suitable for strict low-carb diets.
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Can be adapted for gluten-free diets using gluten-free flour.
Nutritional Facts (per serving, approximate)
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Calories: 310 kcal
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Protein: 18 g
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Fat: 17 g
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Carbohydrates: 25 g
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Fiber: 3 g
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Sodium: 420 mg
Storage
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat in the oven at 160°C (320°F) until warmed through.
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Can be frozen for up to 1 month; thaw before reheating.
Why You’ll Love This Recipe
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Perfect for meal prep or casual dinners.
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Easy to customize with different meats or veggies.
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Kid-friendly and great for picky eaters.
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Comfort food that feels indulgent yet wholesome.
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Makes an impressive dish with simple ingredients.
Conclusion
These stuffed potato nests with beef and cheese are a warm, satisfying dish that combines crispy edges with gooey melted cheese and flavorful meat. Whether you’re hosting a dinner or need a cozy family meal, this recipe delivers both comfort and crowd-pleasing taste.
Frequently Asked Questions
1. Can I use frozen potatoes for this recipe?
Yes, but be sure to thaw and drain them well to remove excess moisture.
2. What can I use instead of ground beef?
You can use ground turkey, chicken, or even plant-based ground meat for a vegetarian twist.
3. Can I make this recipe ahead of time?
Yes, assemble the nests and filling a day in advance and refrigerate until ready to bake.
4. What cheese works best?
Mild melting cheeses like scamorza, mozzarella, or cheddar are ideal.
5. How do I prevent the potato nests from sticking?
Use well-greased muffin tins or line them with parchment paper.
6. Can I add more vegetables?
Absolutely. Try adding mushrooms, spinach, or grated carrots for extra nutrition.
7. Is this dish freezer-friendly?
Yes, freeze after baking and cool. Reheat directly from frozen or thaw first.
8. Are there low-fat alternatives?
Use low-fat cheese and lean ground meat. You can also skip the added oil.
9. What flour substitutes can I use?
Oat flour or gluten-free blends work well for gluten-free versions.
10. Can I make these vegetarian?
Yes, replace the beef with lentils, mushrooms, or a vegetarian mince substitute.