Description
Hearty Stuffed Potato Nests are a comforting and delicious baked dish featuring tender russet potato shells filled with a creamy, flavorful mixture of mashed potato, cheddar cheese, sour cream, and fresh chives. Baked to golden perfection, these potato nests make a perfect side or satisfying vegetarian main.
Ingredients
Main Ingredients
- 4 large russet potatoes, scrubbed clean
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons fresh chives, finely chopped
- 1 large egg, lightly beaten
Instructions
- Preheat and bake potatoes: Preheat your oven to 400°F. Pierce each potato several times with a fork to allow steam to escape. Place the potatoes directly on the oven rack and bake for 50 to 60 minutes until they are tender when pierced with a fork. Remove and let cool slightly so they can be handled safely.
- Prepare potato shells: Once cooled, cut each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about a 1/4-inch-thick shell to hold the filling. Arrange the hollowed potato shells on a baking sheet lined with parchment paper.
- Mash the filling: In a large bowl, mash the scooped potato flesh with melted butter, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Add cheese and herbs: Stir in shredded cheddar cheese, sour cream, and chopped fresh chives into the mashed potatoes. Mix thoroughly for a creamy, flavorful filling.
- Incorporate egg: Gently fold the lightly beaten egg into the potato mixture to bind it together, ensuring the filling holds its shape once baked.
- Stuff the potato shells: Spoon the prepared filling back into each hollowed-out potato shell, slightly mounding the filling over the top for a nest-like appearance.
- Bake the stuffed potatoes: Lower the oven temperature to 375°F. Bake the stuffed potato nests for 20 to 25 minutes until the tops are golden brown and crispy.
- Serve: Let the potato nests cool for 5 minutes before serving, allowing the filling to set and making them easier to handle.
Notes
- Use russet potatoes for the best texture and sturdiness of the potato shells.
- The lightly beaten egg acts as a binder to help the filling hold together during baking.
- For extra flavor, try adding crispy bacon bits or diced green onions to the filling.
- These potato nests can be prepared ahead and baked just before serving.
- Leftover nests can be refrigerated for up to 2 days and reheated in the oven.
