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If you are craving a savory dish that feels indulgent but uses humble ingredients, these Cheesy Chicken-Stuffed Mashed Potato Nests deliver on every front. Golden and crisp on the outside, creamy inside, and packed with garlicky chicken, they turn basic pantry staples into something truly special and festive.
I made these for a family brunch once and everyone kept asking for the recipe. Now they are a permanent part of our weekend rotation.
Ingredients
- Potatoes: 500 g peeled and diced for a creamy mash that holds its shape when piped
- Egg: 1 helps bind the mashed potatoes into a smooth pipeable mixture
- Onion: 1 medium finely chopped for sweet savory depth
- Vegetable oil: 3 tablespoons for sautéing and richness
- Chicken fillet: 300 g diced into small cubes for a tender protein rich filling
- Garlic: 1 clove minced to infuse the chicken with bold flavor
- Salt and black pepper to taste: to season each element fully
- Hard cheese: 70 g grated melts into a golden top layer adding richness
- Dill: a few sprigs chopped adds a fresh bright note as garnish
Step-by-Step Instructions
- Boil the Potatoes:
- Peel and dice the potatoes evenly so they cook at the same rate. Boil them in well salted water until they are tender enough to break with a fork. This typically takes 15 to 20 minutes. Drain them thoroughly to remove excess moisture which can make the nests soggy.
- Sauté the Onion and Chicken:
- While the potatoes boil heat 1 tablespoon of oil in a skillet over medium heat. Add the finely chopped onion and cook gently until translucent. Then add the diced chicken and remaining oil. Stir occasionally until the chicken is cooked through and lightly browned. Stir in minced garlic salt and pepper and cook for 2 minutes more to enhance the aromatics.
- Mash the Potatoes:
- Use a masher or ricer to mash the hot drained potatoes until smooth. Stir in the egg and a generous pinch of salt. The mixture should be creamy and lump free but still thick enough to hold shape when piped or spooned.
- Form the Potato Nests:
- Preheat your oven to 200 degrees Celsius. Line a baking tray with parchment paper. Transfer the mashed potato mixture into a piping bag with a large star tip. Pipe circular bases onto the tray then build up the edges to form nests. If you do not have a piping bag use a spoon to form mounds and hollow out the center gently.
- Fill and Top:
- Spoon the sautéed chicken mixture into the center of each potato nest. Sprinkle grated cheese over the filling pressing lightly so it adheres and melts evenly during baking.
- Bake and Garnish:
- Bake the nests for 25 minutes or until the cheese is golden and bubbling. Remove from the oven and let them rest briefly. Garnish with freshly chopped dill just before serving for color and brightness.
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Storage Tips
Let the nests cool completely before transferring them to an airtight container. Store in the fridge for up to 3 days or freeze individually wrapped portions for up to 2 months. Reheat in a preheated oven for best texture.
Ingredient Substitutions
Use shredded rotisserie chicken for a shortcut. For a vegetarian version replace chicken with sautéed mushrooms or lentils. Cheddar or gouda work best but any hard melting cheese will do.
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Serving Suggestions
Pair with a fresh cucumber dill salad or a light tomato soup for a full meal. Serve as an appetizer by forming smaller nests. A dollop of sour cream or Greek yogurt adds a cool creamy contrast.
Cultural Context
This recipe draws from Eastern European traditions where mashed potatoes are often baked or pan fried for added texture. The idea of turning them into edible containers is both playful and rooted in the creative spirit of transforming comfort foods into something visually exciting.
I love the creamy texture of the mashed potatoes contrasted with the crispy edges. My favorite part is watching the cheese bubble and brown in the oven while the kitchen fills with a cozy aroma.
Frequently Asked Questions About Recipes
- → Can I use leftover mashed potatoes?
Yes, as long as the mashed potatoes are firm and not overly creamy so the nests can hold their shape while baking.
- → What type of cheese works best?
Hard cheeses like cheddar, gouda, or even parmesan melt well and provide a golden, flavorful topping.
- → Can I make these ahead of time?
Yes, assemble the nests and refrigerate them unbaked. When ready, bake as directed and serve warm.
- → Is it possible to make them vegetarian?
Absolutely, substitute the chicken with sautéed mushrooms, lentils, or your favorite vegetable mix.
- → How do I get the edges crispy?
Lightly brush the potato nests with oil before baking to help achieve a golden and crisp texture.
- → What can I serve with these nests?
They pair well with green salads, roasted vegetables, or tomato-based soups for a complete meal.