For the Potato Nests:
· 2 lbs (about 900g) Russet or Yukon Gold potatoes, peeled and quartered
· 1/4 cup (1/2 stick) butter, melted
· 1/4 cup milk, warmed
· 1 large egg, beaten
· 1/2 cup shredded Parmesan cheese
· 1/2 teaspoon garlic powder
· 1/2 teaspoon salt (or to taste)
· 1/4 teaspoon black pepper
· Cooking spray or olive oil
For the Meat Filling:
· 1 tablespoon olive oil
· 1/2 pound ground beef, turkey, or Italian sausage
· 1/4 cup finely diced onion
· 1 clove garlic, minced
· 1 tablespoon tomato paste
· 1 teaspoon Worcestershire sauce
· 1/2 teaspoon dried oregano or Italian seasoning
· Salt and pepper to taste
· 1/2 cup frozen corn or peas (optional)
For the Topping:
· 1 cup shredded cheddar cheese, Monterey Jack, or a blend
· 2 tablespoons finely chopped chives or green onions (for garnish)
· Sour cream for serving (optional)
Instructions
