Stuffed Mashed Potato Nests

These Stuffed Mashed Potato Nests are crispy on the outside, creamy inside, and filled with gooey cheese and savory toppings. They’re a fun side dish or appetizer that transforms simple mashed potatoes into an impressive bite-sized treat.

Ingredients

For the Potato Nests

• 4 large russet potatoes, peeled and cubed
• 3 tablespoons unsalted butter
• ¼ cup whole milk
• ½ cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Filling

• ½ cup shredded mozzarella cheese
• ½ cup cooked bacon, crumbled
• 2 green onions, thinly sliced
• 2 tablespoons sour cream
• 1 tablespoon chopped fresh parsley

Directions

1. Prepare the Potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold salted water.

Bring to a boil and cook for 15–20 minutes, until fork-tender.

Drain thoroughly.

2. Make the Mashed Potato Mixture

Return the potatoes to the warm pot.

Add the butter, milk, cheddar, Parmesan, garlic powder, onion powder, salt, and black pepper.

Mash until smooth.

Allow the mixture to cool for about 5–10 minutes, then stir in the egg.

3. Prepare the Oven

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper or lightly grease a muffin tin.

4. Form the Nests

Spoon the mashed potato mixture into a piping bag fitted with a large star tip.

Pipe the potatoes into 8–10 nest shapes, building up the sides and leaving a small hollow center.

If you don’t have a piping bag, spoon the mixture onto the baking sheet and use the back of a spoon to create a well in the center.

5. Add the Filling

Place a small amount of mozzarella cheese, bacon, and green onion into the center of each nest.

Reserve a little mozzarella for the top.

6. Bake

Bake for 20–25 minutes, until the potato edges are golden and crisp.

Sprinkle the remaining mozzarella over the nests during the final 3–5 minutes of baking.

7. Finish and Serve

Remove from the oven and let the nests cool for a few minutes.

Top with a small dollop of sour cream and fresh parsley.

Serve warm.

Recipe Tips

• Use starchy russet potatoes for the best structure and crisp edges.
• Drain the potatoes thoroughly so the mixture isn’t too loose.
• Let the mashed potatoes cool slightly before adding the egg.
• If the mixture feels too soft to pipe, refrigerate it for 15–20 minutes.
• Try shredded chicken, cooked sausage, or sautéed mushrooms in place of bacon.
• Add jalapeños or red pepper flakes for a spicy version.
• These are best served fresh while the edges are crisp.
• Refrigerate leftovers in an airtight container for up to 3 days and reheat in the oven or air fryer.

Prep & Cooking Time

Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 8–10 nests

Meta Description

Make Stuffed Mashed Potato Nests with creamy mashed potatoes, cheddar, Parmesan, mozzarella, crispy bacon, and green onions baked until golden and delicious.