Savory Baked Potato Nests with Chicken and Cheese Filling

 

This delicious and creative dish combines grated potatoes and vegetables into golden, crispy nests filled with a savory chicken and vegetable sauté, then topped with melted mozzarella and hard  cheese. These Savory Baked Potato Nests are perfect as a main course or party appetizer and offer a fun, individual-serving twist on traditional casseroles. They’re kid-friendly, make-ahead friendly, and packed with nutrients and flavor. The crispy vegetable base and gooey cheese topping make them impossible to resist!

Cooking Time

• Preparation Time: 30 minutes
• Baking Time (Base): 25 minutes
• Baking Time (With Filling): 15 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6 (makes approximately 12 potato nests)

Ingredients

For the Potato Nests:

• 600 g (about 1.3 lb) potatoes, peeled and grated
• 1 onion, grated
• ½ zucchini, grated
• ½ carrot, grated
• 2 eggs
• 1 tsp salt
• ½ tsp ground black pepper
• 3 tbsp all-purpose flour

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For the Chicken Filling:

• 1 chicken fillet (approximately 200 g), cut into small cubes
• 1 small onion, chopped
• 1–2 celery sticks, finely chopped
• ½ bell pepper, chopped
• ½ tsp salt
• ⅓ tsp ground black pepper
• ½ tsp paprika
• 1 tbsp tomato paste
• 1 tbsp mayonnaise

For Topping:

• 150 g mozzarella cheese, grated
• 40 g hard cheese (such as Parmesan or aged cheddar), grated
• Fresh herbs (such as parsley or dill), for garnish

Step-by-Step Cooking Directions

1. Grate and Prep the Vegetables: Start by grating 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 step ensures your potato nests turn out crisp and not soggy.
2. Mix the Potato Base: In a large bowl, combine the squeezed grated potatoes, grated onion, zucchini, carrot, 2 eggs, salt, black pepper, and flour. Mix well until everything is fully incorporated. The mixture should be moist but hold its shape.
3. 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—this will form the “nest” shape that holds the filling later.
4. Bake the Potato Nests: Place the molds on a baking tray and bake for 25 minutes at 200°C, or until the edges are golden brown and slightly crispy. Remove from the oven and set aside.
5. Prepare the Chicken Filling: While the potato bases bake, heat a skillet with a little vegetable oil over medium-high heat. Add the diced chicken fillet and fry until lightly browned.
6. Sauté the Vegetables: Add chopped onion, celery, and bell pepper to the pan with the chicken. Continue to sauté for 5–6 minutes until the vegetables are soft and fragrant.
7. Season and Combine: Season the chicken mixture with salt, black pepper, paprika, and tomato paste. Stir well until evenly mixed and the tomato paste is fully integrated. Turn off the heat. Stir in 1 tablespoon of mayonnaise for creaminess.
8. Assemble the Final Dish: Spoon the chicken and vegetable mixture into the center of each baked potato nest. Top each with a generous amount of mozzarella and hard cheese.
9. Final Bake: Lower the oven temperature to 180°C (356°F). Return the filled potato nests to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Nutritional Information (Per Serving – 2 nests)

• 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