ingredients (Makes 8–10 nests):
For the Mashed Potatoes:
- 3–5 large potatoes (about 2 lbs / 900g)
- 3.5 tbsp (50g) unsalted butter
1 bunch fresh dill , finely chopped (or 1 tsp dried dill)
Salt, to taste
½ tsp smoked paprika (plus extra for garnish)
A pinch of black pepper and oregano
For the Beef Filling:
1.1 lbs (500g) ground beef
1 medium onion , finely diced
2 cloves garlic , minced
1 red bell pepper , chopped
1 large tomato , diced
3.5 oz (70g) tomato paste (about 2–3 tablespoons)
1 bunch fresh parsley , chopped (or 1 tsp dried parsley)
For Topping:
3.5 oz (100g) shredded mozzarella cheese (or cheddar for variation)
Other:
Parchment paper-lined baking sheet
Spoon or cookie scoop for shaping
Instructions:
Step 1: Boil the Potatoes
Peel and cube the potatoes into even pieces.
Boil in salted water for 15–20 minutes , or until fork-tender.
Drain well and let cool slightly before mashing.
Step 2: Make the Mashed Potato Base
In a large bowl, mash the potatoes with butter until smooth and creamy.
Stir in:
Chopped fresh dill
Salt
Smoked paprika
Pinch of black pepper
Sprinkle of oregano
Taste and adjust seasoning if needed. Set aside while preparing the beef.
Step 3: Cook the Beef Filling
In a skillet over medium heat, cook the ground beef until browned and cooked through.
Add diced onion and minced garlic . Sauté for 2–3 minutes until softened.
Stir in:
- Chopped red bell pepper
- Diced tomato
- Tomato paste
Cook for 5–7 minutes , stirring occasionally, until everything is softened and fragrant.
Remove from heat and stir in chopped parsley .
Step 4: Shape the Potato Nests
Preheat oven to 375°F (190°C) .
Line a baking sheet with parchment paper.
Using a spoon or hands, shape the mashed potatoes into rounds (like small pancakes or thick patties).
Press the center down gently to form a “nest” indentation for the beef.
Place each nest on the prepared baking sheet.
Step 5: Fill & Top
Spoon the beef mixture into the center of each potato nest.
Top generously with mozzarella cheese .
Step 6: Bake Until Golden
Bake for 15 minutes , or until the edges are lightly golden and the cheese is bubbly and golden.
Optional: Turn on the broiler for the last 2–3 minutes for an extra crisp top.
Step 7: Cool & Serve
Let the nests rest for 5 minutes before serving—they’ll be hot inside!
Serve warm as a handheld appetizer, side dish, or main course.
Nutritional Information (per stuffed potato nest, approx. 8 servings):
(With beef and mozzarella)
- Calories: ~300 kcal
- Protein: ~15g
- Carbohydrates: ~20g
- Fat: ~15g
- Fiber: ~2g
- Sugar: ~4g
