Description
Creamy mashed potato cups baked until golden and filled with your favorite savory add-ins—perfect for breakfast, lunch, dinner, or holiday leftovers!
Ingredients
For the Potato Nests
- 4 large Russet potatoes, peeled and chopped
- 1 egg, beaten
- ½ cup shredded cheddar or mozzarella (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons flour or breadcrumbs
- Baking spray or oil for muffin tin
Fillings (Choose One or Mix & Match)
- 1 cup cooked ground turkey, seasoned
- 3 scrambled eggs
- 1 cup sautéed spinach & mushrooms with garlic
- ½ cup shredded cheddar cheese
- ¼ cup sour cream (optional)
- 2 tablespoons chopped chives
Instructions
- Cook the Potatoes:
Boil peeled and chopped Russet potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash until smooth. Let cool slightly. - Mix the Potato Base:
Stir the egg, salt, pepper, flour or breadcrumbs, and optional shredded cheese into the mashed potatoes until well combined. - Prepare the Muffin Tin:
Generously spray or oil a muffin tin. Spoon 2–3 tablespoons of potato mixture into each cup and press up the sides to form a nest. - Par-Bake:
Bake at 400°F (200°C) for 12–15 minutes, or until the edges begin to turn golden. - Add Fillings:
Fill each nest with your choice of turkey, scrambled eggs, sautéed vegetables, cheese, or a combination. - Bake Again:
Return to the oven for 10–12 more minutes, until the filling is hot and the nests are crisp around the edges. - Serve:
Cool briefly, then remove from the tin. Top with sour cream or chives if desired.
Notes
- Let the potatoes cool slightly before adding the egg to avoid scrambling.
- Par-baking helps the nests hold their shape.
- For crispier edges, brush the sides lightly with oil before baking.
- Leftover mashed potatoes work great—just add egg + flour/breadcrumbs for structure.
- Mix fillings to create breakfast, lunch, or dinner variations.
- Prep Time: 20 minutes
- Cook Time: 25 minutes