· The Right Potato: Russet potatoes are starchy and create a fluffier, crispier nest. Yukon Golds are waxier and create a creamier, denser nest. Both work great!
· Avoid Soggy Nests: The key to a firm nest is ensuring your mashed potato mixture isn’t too wet. Make sure to drain your cooked potatoes well and avoid adding too much liquid. Letting them cool slightly also helps.
· Make Ahead: You can prepare the potato mixture and the meat filling a day in advance. Store them separately in the fridge. Assemble and bake the nests when you’re ready to serve.
· Filling Variations:
· Breakfast Nests: Fill with scrambled eggs and crumbled bacon.
· Vegetarian Nests: Use a filling of sautéed mushrooms, spinach, and onions.
· Buffalo Chicken: Fill with shredded cooked chicken tossed in buffalo sauce and top with blue cheese crumbles.
· Freezing: These freeze wonderfully after the first bake (before adding the filling). Let the baked nests cool completely, then freeze them in a single layer before transferring to a freezer bag. To serve, bake from frozen for 10-15 minutes at 375°F, then add your filling and cheese and bake as directed.
Enjoy these delicious, versatile, and crowd-pleasing potato nests
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