These Savory Baked Potato Nests are a fun and flavorful twist on traditional casseroles. Crispy potato and vegetable bases cradle a rich chicken and vegetable sauté, topped with gooey mozzarella and hard cheese. Perfect for a main course, party appetizer, or make-ahead meal, they’re kid-friendly, nutrient-packed, and utterly irresistible.
Ingredients
For the Potato Nests
| Ingredient | Quantity |
|---|---|
| Potatoes, peeled and grated | 600 g (about 1.3 lb) |
| Onion, grated | 1 |
| Zucchini, grated | ½ |
| Carrot, grated | ½ |
| Eggs | 2 |
| Salt | 1 tsp |
| Ground black pepper | ½ tsp |
| All-purpose flour | 3 tbsp |
| Vegetable oil | For greasing baking cups |
For the Chicken Filling
| Ingredient | Quantity |
|---|---|
| Chicken fillet, cut into small cubes | 1 (approx. 200 g) |
| Onion, chopped | 1 small |
| Celery sticks, finely chopped | 1–2 |
| Bell pepper, chopped | ½ |
| Salt | ½ tsp |
| Ground black pepper | ⅓ tsp |
| Paprika | ½ tsp |
| Tomato paste | 1 tbsp |
| Mayonnaise | 1 tbsp |
For Topping
| Ingredient | Quantity |
|---|---|
| Mozzarella cheese, grated | 150 g |
| Hard cheese (Parmesan or aged cheddar), grated | 40 g |
| Fresh herbs (parsley or dill) | For garnish |
| Sour cream or yogurt | For serving |
Instructions
1. Grate and Prep the Vegetables:
Grate the potatoes, onion, zucchini, and carrot using a coarse grater. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This ensures the potato nests stay crisp.
2. Mix the Potato Base:
In a large bowl, combine the drained potatoes, grated onion, zucchini, carrot, 2 eggs, salt, black pepper, and flour. Mix until fully incorporated. The mixture should be moist but able to hold its shape.
3. Prepare Baking Molds:
Preheat the oven to 200°C (392°F). Lightly grease silicone or paper baking cups with vegetable oil to prevent sticking.
4. Form the Nests:
Fill each mold about 1/3 full with the potato mixture. Use the back of a spoon to create a depression in the center for the filling.
5. Bake the Potato Nests:
Place molds on a baking tray and bake for 25 minutes, until the edges are golden and slightly crispy. Remove and set aside.
6. Prepare the Chicken Filling:
Heat a skillet with a little vegetable oil over medium-high heat. Add the diced chicken and cook until lightly browned.
7. Sauté the Vegetables:
Add chopped onion, celery, and bell pepper to the chicken. Sauté for 5–6 minutes until soft and fragrant.
8. Season and Combine:
Stir in salt, black pepper, paprika, and tomato paste until fully mixed. Turn off the heat and fold in 1 tablespoon mayonnaise for creaminess.
9. Assemble the Final Dish:
Spoon the chicken-vegetable mixture into the center of each baked potato nest. Top with mozzarella and hard cheese.
10. Final Bake:
Lower the oven temperature to 180°C (356°F). Bake the filled nests for 15 minutes, until the cheese melts and turns bubbly.
11. Garnish and Serve:
Sprinkle with freshly chopped herbs like dill or parsley. Serve hot with a side of sour cream or yogurt.
Nutritional Information (Per Serving – 2 nests)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 21 g |
| Carbohydrates | 18 g |
| Fat | 17 g |
| Fiber | 2.5 g |
| Sodium | 580 mg |
| Calcium | 190 mg |
| Iron | 1.8 mg |