Potato Nests with Minced Meat Filling (Stuffed Potato Cups)

Potato Nests with Minced Meat Filling (Stuffed Potato Cups)

This recipe features crispy potato cups filled with savory minced meat, topped with gooey melted cheese. They are perfect as an appetizer, side dish, or even a light meal.

Yields: 4-6 servings Prep time: 45 minutes Cook time: 30-40 minutes

Ingredients:

For the Potato Cups:

• 4-5 large potatoes (Russet or Yukon Gold work best)
• 2-3 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill)
• 1/4 cup cornstarch or all-purpose flour
• 1 large egg yolk
• Salt to taste
• Black pepper to taste
• 2 tablespoons olive oil (for brushing)

For the Minced Meat Filling:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2-3 cloves garlic, minced
• 500g (about 1 lb) minced meat (beef, lamb, or a mix)
• 1/2 red bell pepper, finely diced (as seen in the image)
• 1/2 green bell pepper, finely diced (optional, for color and flavor)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt to taste
• Black pepper to taste
• 1/4 cup beef or vegetable broth (or water)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

For the Topping:

• 1 cup shredded mozzarella cheese (or a blend of mozzarella and cheddar)
• Extra fresh dill for garnish (optional)

Equipment:

• Large pot for boiling
• Potato masher or ricer
• Baking sheet
• Parchment paper
• Large skillet for cooking meat
• Measuring cups and spoons

Instructions:

Part 1: Prepare the Potato Cups

1. Boil the Potatoes: Wash, peel, and cut the potatoes into roughly 1-inch chunks. Place them in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
2. Drain and Mash: Drain the potatoes thoroughly. Return them to the hot pot over low heat for a minute or two to evaporate any remaining moisture (this helps prevent soggy potato cups). Remove from heat and mash them until completely smooth, ensuring no lumps remain. A potato ricer will give the smoothest consistency.
3. Season the Potatoes: While the mashed potatoes are still warm, add the finely chopped fresh dill, cornstarch (or flour), egg yolk, salt, and black pepper. Mix well until all ingredients are fully incorporated and the mixture forms a cohesive, pliable dough. Do not overmix.
4. Form the Nests:
   • Line a baking sheet with parchment paper.
   • Take a portion of the potato mixture (about 1/2 to 3/4 cup, depending on desired size) and roll it into a ball.
   • Place the ball on the parchment paper. Using your thumb or the back of a spoon, create an indentation in the center, forming a cup or nest shape with raised edges, similar to the image. Ensure the walls are thick enough to hold the filling but not too thick that they won’t cook through.
   • Repeat with the remaining potato mixture. You should get 6-8 potato nests.
   • Optional: You can brush the outside of the potato cups lightly with olive oil at this stage for extra crispiness.

Part 2: Prepare the Minced Meat Filling

1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Cook the Minced Meat: Add the minced meat to the skillet. Break it up with a spoon and cook until browned, stirring frequently. Drain any excess fat if necessary.
3. Add Vegetables and Spices: Stir in the diced red and green bell peppers (if using). Cook for 3-5 minutes until they start to soften slightly. Add the ground cumin, paprika, salt, and black pepper. Cook for another minute, stirring to coat the meat and vegetables with the spices.
4. Simmer: Pour in the beef or vegetable broth. Bring to a simmer, then reduce the heat to low, cover, and let it cook for 5-7 minutes, or until the liquid has mostly evaporated and the flavors have melded.
5. Finish Filling: Remove from heat and stir in the fresh parsley (if using). Taste and adjust seasoning if needed.

Part 3: Assemble and Bake

1. Preheat Oven: Preheat your oven to 200°C (400°F).
2. Fill the Potato Nests: Spoon a generous amount of the prepared minced meat filling into the center of each potato nest.
3. Add Cheese: Sprinkle a good amount of shredded mozzarella cheese over the top of the minced meat filling in each potato cup.
4. Bake: Carefully transfer the baking sheet to the preheated oven. Bake for 25-35 minutes, or until the potato cups are golden brown and crispy around the edges, and the cheese is melted and bubbly. For extra crispiness, you can switch to broil for the last 2-3 minutes, but watch carefully to prevent burning the cheese.
5. Garnish and Serve: Once baked, remove from the oven. Let them cool for a few minutes before serving. Garnish with extra fresh dill if desired.

Tips for Success:

• Don’t overwork the potato dough: Overmixing can make the potato cups tough.
• Ensure potatoes are dry: Excess moisture will make the cups sticky and harder to crisp up.
• Adjust seasoning: Always taste and adjust salt and pepper for both the potatoes and the filling.
• Experiment with fillings: You can use other fillings like chicken, vegetables, or even a cheese blend.
• Make ahead: You can prepare the potato cups and the filling separately ahead of time. Assemble and bake just before serving.

Enjoy your delicious and impressive Potato Nests with Minced Meat Filling!