Cheesy Beef-Stuffed Potato Nests with Mediterranean Veggie Salad | May 18, 2025

These individual potato “nests” filled with a savory ground beef and vegetable mixture, then crowned with melted mozzarella, offer both whimsy and comfort in every bite. Paired with a bright Mediterranean-style salad of bell pepper, tomato, cucumber, lettuce, feta, and olives, this meal balances hearty, cheesy indulgence with crisp, refreshing flavors. Despite its gourmet appearance, it uses simple, everyday ingredients and accessible techniques—perfect for weeknight dinners or casual entertaining.

Cooking Time
Preparation & Chopping: 25 minutes
Cooking Potatoes: 20 minutes
Preparing Beef Filling: 15 minutes
Assembling Nests & Salad: 20 minutes
Baking Potato Nests: 20 minutes
Total: Approximately 1 hour 40 minutes

Ingredients
For the Potato Nests:

1.1 lbs (500 g) ground beef

3–5 large potatoes (about 1.5 lbs/700 g), peeled and finely chopped

1 onion, finely chopped

2 garlic cloves, minced

1 red bell pepper, finely chopped

1 large tomato, finely chopped

2.5 oz (70 g) tomato paste

3.5 tbsp (50 g) butter, divided

A pinch of salt and ground black pepper, to taste

½ tsp smoked paprika

½ tsp dried oregano

A bunch each of fresh dill and fresh parsley, finely chopped

3.5 oz (100 g) mozzarella cheese, grated
For the Mediterranean Veggie Salad:

1 bell pepper, finely chopped

2 small tomatoes, diced

1 cucumber, sliced into half-moons

A few lettuce leaves, roughly chopped

1 red onion, sliced into half-moons

7 oz (200 g) feta cheese, cubed

3.5 oz (100 g) pitted olives

Salt, black pepper, and dried oregano, to taste

1 tsp lemon juice

2 tbsp olive oil

Step-by-Step Cooking Directions
Cook the Potatoes: Bring a large pot of salted water to a boil. Add the chopped potatoes and boil 20 minutes, until tender. Drain and transfer to a bowl. Mash with 3 tbsp butter until smooth; season lightly with salt and pepper. Stir in half the chopped dill and parsley.

Prepare the Beef Filling: In a skillet over medium heat, sauté the onion until translucent. Add ground beef and fry, breaking up lumps, until browned. Stir in garlic, bell pepper, and tomato; cook 3 minutes. Mix in tomato paste, smoked paprika, oregano, salt, and pepper. Remove from heat and stir in the remaining dill and parsley.

Form Potato Nests: Preheat oven to 350 °F (180 °C). Line a baking sheet with parchment. Using a spoon, portion heaping 2-tablespoon mounds of mashed potato and place on the sheet. Flatten slightly, then press a glass into the center of each to create a well with raised edges. Smooth and heighten edges with your fingers.

Fill & Top Nests: Divide the beef mixture evenly among the potato cups (about 3 tablespoons each). Sprinkle mozzarella generously over each nest. Dot with the remaining ½ tbsp butter if desired.

Bake: Bake 20 minutes, until cheese is melted and golden and potato edges are crisp.

Make the Salad: While nests bake, toss bell pepper, tomatoes, cucumber, lettuce, red onion, feta, and olives in a bowl. Drizzle with olive oil, lemon juice, season with salt, pepper, and oregano, and mix well.

Serve: Plate two potato nests per person alongside a generous scoop of salad.

Nutritional Information
(Per serving; serves 4)

Calories: 660 kcal

Protein: 32 g

Carbohydrates: 45 g

Fat: 38 g

Fiber: 5 g

Sodium: 920 mg
Origins and Popularity of the Recipe
Stuffed potatoes trace to Central European “karoffelkorb” dishes, while individual potato cups have recently surged in popularity on social media for their charming presentation. Combining Middle Eastern spice blends (paprika, oregano) with Italian mozzarella and Mediterranean salad elements creates a globally inspired plate that appeals to modern, fusion-minded home cooks.

Reasons Why You’ll Love This Recipe
Playful Presentation: Impress guests with handheld “nests” brimming with flavor.

Balanced Meal: Hearty protein and carbs paired with a vibrant, veggie-packed salad.

Adaptable: Swap cheeses or herbs to suit your pantry.

Comforting Yet Fresh: Warm, cheesy bites balanced by a crisp, tangy salad.
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