Crispy-edged mashed potato nests filled with cheese, bacon, and all the good stuff — like a loaded baked potato met a muffin tin. Golden outside, fluffy inside, with a molten center. The ultimate potato comfort food.
Ingredients
- 3 lbs russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/3 cup warm milk
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 6 slices bacon, cooked crisp and crumbled
- 3 green onions, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 large egg, beaten
- Sour cream and chives, for serving
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin generously.
- Mash: Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain well, then mash with butter, warm milk, and sour cream until smooth. Stir in 1 cup cheddar, half the bacon, green onions, salt, pepper, and garlic powder. Mix in the beaten egg — it helps the nests hold their shape.
- Form the nests: Divide among the muffin cups, pressing the mixture up the sides to form a nest with a hollow center.
- Fill and bake: Sprinkle the remaining cheddar and bacon into each nest. Bake 20-25 minutes until the edges are crisp and golden and the cheese is melted.
- Serve: Cool 5 minutes, then lift out with a spoon. Top with sour cream and chives.
Pro tip: Really drain the potatoes well — watery mash makes soggy nests. For extra-crispy edges, brush the outside of each nest with a little melted butter before baking.
Estimated nutrition per serving (3 nests): 480 calories, 14g protein, 26g fat, 48g carbohydrates.
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