Stuffed Mashed Potato

Step 1: Make the Mashed Potatoes

1. Place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
2. Drain the potatoes well and return them to the hot pot for a minute to steam off any excess moisture.
3. Mash the potatoes until smooth. Stir in the melted butter, warm milk, beaten egg, Parmesan cheese, garlic powder, salt, and pepper until well combined. Let the mixture cool slightly so it’s easier to handle.

Step 2: Prepare the Meat Filling

1. While the potatoes are cooking, heat olive oil in a skillet over medium-high heat.
2. Add the diced onion and cook for 2-3 minutes until softened. Add the ground meat and cook, breaking it up with a spoon, until browned and cooked through.
3. Add the minced garlic and cook for one more minute until fragrant.
4. Stir in the tomato paste, Worcestershire sauce, oregano, and salt and pepper. Cook for another 2 minutes. If using, stir in the frozen corn or peas. Remove from heat and set aside.

Step 3: Form the Potato Nests

1. Preheat your oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with cooking spray or olive oil.
2. Divide the mashed potato mixture evenly among the 12 muffin cups (about 1/4 to 1/3 cup per cup).
3. Using your fingers or a small spoon, press the potato mixture into the bottom and up the sides of each cup, creating a “nest” or “bowl” shape. Make sure the sides are thick enough to hold their shape.

Step 4: Bake and Fill

1. Bake the empty potato nests for 15-20 minutes, or until the edges just start to turn golden brown.
2. Remove the muffin tin from the oven. Reduce the oven temperature to 375°F (190°C).
3. Spoon the meat filling evenly into the hot potato nests. Top generously with the shredded cheddar cheese.

Step 5: Final Bake and Serve

1. Return the muffin tin to the oven and bake for another 10-15 minutes, or until the cheese is completely melted and bubbly.
2. Let the nests cool in the pan for 5-10 minutes. This is crucial! They will firm up and be much easier to remove.
3. Carefully run a small knife or offset spatula around the edges of each nest to loosen them, then gently lift them out.
4. Garnish with chopped chives or green onions and serve warm with a dollop of sour cream if desired.