
Baked Potato Nests
Baked Potato Nests requires about 45 minutes from start to finish. This recipe serves 6. This side dish has 136 calories, 5g of protein, and 4g of fat per serving. For 42 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of hot sauce, tomatoes, mozzarella, and a handful of other ingredients are all it takes to make this recipe so tasty. 1 person has tried and liked this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is not so excellent. On-The-Go Baked Egg Nests, Potato Nests with Peas, and Smoked Salmon Potato Nests are very similar to this recipe.
Ingredients

pepper
1 teaspoon

cream
3 Tbsp

mozzarella
4 tablespoons

hot sauce
0.5 teaspoon

olive oil
1 teaspoon

oregano
1 teaspoon

russet potatoes
3

salt
1.5 teaspoons

tomatoes
3 tablespoons

water
6 servings

zucchini
3 tablespoons
makes
6
Cooking in Steps
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1In a large pan with a lid, boil unpeeled potatoes in lots of water over high heat till just cooked,about 20 minutes.
potato
water
frying pan -
2Drain the potatoes and then refrigerate until cold.Meanwhile, in a small sauce pan saute the diced zucchini in 1 tsp olive oil for about 2 minutes.In a small bowl mix the sauted zucchini,diced tomatoes, mozzarella, oregano,hot sauce and salt and combine well.Refrigerate till ready to serve.Preheat oven to 425F. Lightly grease 6 cups of your muffin sheet. Alternatively, you can also make these using mini muffin tray.Peel and coarsely grate the potatoes. Gently toss grated potatoes with salt and pepper in a bowl.In each muffin cup,place about 2 heaped tbsp of the potato mixture and press against bottom and up sides.Do not spread or press the mixture too hard else holes will form while baking.
salt and pepper
mozzarella
hot sauce
olive oil
potato
tomato
zucchini
oregano
salt
mini muffin tray
muffin tray
sauce pan
bowl
oven -
3Bake the potato nests until edges are dark golden, about 20-25 minutes.
potato
oven -
4Remove from oven and cool the baked nests in muffin sheet for 10 minutes.Thereafter, carefully remove nests from the muffin sheet and place on a baking sheet lined with paper towels to set .Leave at room temperature.Just before serving, preheat the oven to 375 F.
baking sheet
muffin tray
paper towels
oven -
5Remove the paper towel beneath the nests and bake untill the nests are thoroughly heated and crisp.Around 6-9 minutes.
paper towels
oven -
6Transfer the nests to the serving platter.Using a small spoon, tip in the veggie mixture into each potato nest and top each nest with a dollop of light sour cream and if desired , a cilantro/parsley leaf.
light sour cream
cilantro
parsley
potato
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7Serve right away !Notes:You can also use store-bought thawed hash browns for making the nests.Use whatever topping you want ..spinach,mushrooms,salmon,eggs,bacon,basil, chives anything or everything u want!!
hash browns
mushrooms
spinach
chives
salmon
bacon
basil
egg