Baked Potato Nests

Baked Potato Nests

  Ready in : 45 mins

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

pepper

1 teaspoon

cream

cream

3 Tbsp

mozzarella

mozzarella

4 tablespoons

hot sauce

hot sauce

0.5 teaspoon

olive oil

olive oil

1 teaspoon

oregano

oregano

1 teaspoon

russet potatoes

russet potatoes

3

salt

salt

1.5 teaspoons

tomatoes

tomatoes

3 tablespoons

water

water

6 servings

zucchini

zucchini

3 tablespoons

makes

makes

6

Cooking in Steps

  1. 1
    In a large pan with a lid, boil unpeeled potatoes in lots of water over high heat till just cooked,about 20 minutes.

    potato

    potato

    water

    water

    frying pan
    frying pan
  2. 2
    Drain 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

    salt and pepper

    mozzarella

    mozzarella

    hot sauce

    hot sauce

    olive oil

    olive oil

    potato

    potato

    tomato

    tomato

    zucchini

    zucchini

    oregano

    oregano

    salt

    salt

    mini muffin tray
    mini muffin tray
    muffin tray
    muffin tray
    sauce pan
    sauce pan
    bowl
    bowl
    oven
    oven
  3. 3
    Bake the potato nests until edges are dark golden, about 20-25 minutes.

    potato

    potato

    oven
    oven
  4. 4
    Remove 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
    baking sheet
    muffin tray
    muffin tray
    paper towels
    paper towels
    oven
    oven
  5. 5
    Remove the paper towel beneath the nests and bake untill the nests are thoroughly heated and crisp.Around 6-9 minutes.

    paper towels
    paper towels
    oven
    oven
  6. 6
    Transfer 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

    light sour cream

    cilantro

    cilantro

    parsley

    parsley

    potato

    potato

  7. 7
    Serve 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

    hash browns

    mushrooms

    mushrooms

    spinach

    spinach

    chives

    chives

    salmon

    salmon

    bacon

    bacon

    basil

    basil

    egg

    egg