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Baked Potato Nests

 
One serving costs about $0.42

$0.42 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:36%

Spoonacular Score: 36%

 

Need a gluten free and vegetarian side dish? Baked Potato Nests could be a tremendous recipe to try. This recipe makes 6 servings with 150 calories, 5g of protein, and 6g of fat each. For 42 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. A mixture of water, a few tbsp of cream, mozzarella, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is not so awesome. Similar recipes include On-The-Go Baked Egg Nests, Potato Nests with Peas, and Spinach Sweet Potato Egg Nests.

Ingredients

Servings:
1 tsp
1 tsp black pepper
black pepper
3 Tbsps
3 Tbsps sour cream
sour cream
4 Tbsps
4 Tbsps fresh mozzarella
fresh mozzarella
0.5 tsps
0.5 tsps hot sauce
hot sauce
1 tsp
1 tsp olive oil
olive oil
1 tsp
1 tsp oregano
oregano
3
3  russet potatoes
russet potatoes
1.5 tsps
1.5 tsps salt
salt
3 Tbsps
3 Tbsps diced tomatoes
diced tomatoes
some
some water
water
3 Tbsps
3 Tbsps diced zucchini
diced zucchini
6
6  makes
makes
1 tsp black pepper
1 tsp
black pepper
3 Tbsps sour cream
3 Tbsps
sour cream
4 Tbsps fresh mozzarella
4 Tbsps
fresh mozzarella
0.5 tsps hot sauce
0.5 tsps
hot sauce
1 tsp olive oil
1 tsp
olive oil
1 tsp oregano
1 tsp
oregano
3  russet potatoes
3
russet potatoes
1.5 tsps salt
1.5 tsps
salt
3 Tbsps diced tomatoes
3 Tbsps
diced tomatoes
some water
some
water
3 Tbsps diced zucchini
3 Tbsps
diced zucchini
6  makes
6
makes

Equipment

mini muffin tray
mini muffin tray
baking sheet
baking sheet
muffin tray
muffin tray
paper towels
paper towels
sauce pan
sauce pan
bowl
bowl
oven
oven
mini muffin tray
mini muffin tray
baking sheet
baking sheet
muffin tray
muffin tray
paper towels
paper towels
sauce pan
sauce pan
bowl
bowl
oven
oven


Instructions

  1. In a large pan with a lid, boil unpeeled potatoes in lots of water over high heat till just cooked,about 20 minutes. Drain the potatoes and then refrigerate until cold.
  2. Meanwhile, in a small sauce pan saute the diced zucchini in 1 tsp olive oil for about 2 minutes.
  3. In a small bowl mix the sauted zucchini,diced tomatoes, mozzarella, oregano,hot sauce and salt and combine well.Refrigerate till ready to serve.
  4. Preheat oven to 425F. Lightly grease 6 cups of your muffin sheet. Alternatively, you can also make these using mini muffin tray.
  5. Peel and coarsely grate the potatoes. Gently toss grated potatoes with salt and pepper in a bowl.
  6. In each muffin cup,place about 2 heaped tbsp of the potato mixture and press against bottom and up sides.Do not spread or press the mixture too hard else holes will form while baking.
  7. Bake the potato nests until edges are dark golden, about 20-25 minutes.
  8. Remove from oven and cool the baked nests in muffin sheet for 10 minutes.Thereafter, carefully remove nests from the muffin sheet and place on a baking sheet lined with paper towels to set .Leave at room temperature.
  9. Just before serving, preheat the oven to 375 F. Remove the paper towel beneath the nests and bake untill the nests are thoroughly heated and crisp.Around 6-9 minutes.
  10. Transfer the nests to the serving platter.Using a small spoon, tip in the veggie mixture into each potato nest and top each nest with a dollop of light sour cream and if desired , a cilantro/parsley leaf.
  11. Serve right away !
  12. Notes:
  13. You can also use store-bought thawed hash browns for making the nests.
  14. Use whatever topping you want ..spinach,mushrooms,salmon,eggs,bacon,basil, chives anything or everything u want!!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.42
Ingredient
1 teaspoon black pepper
3 Tbsps sour cream
4 tablespoons fresh mozzarella
½ teaspoons hot sauce
1 teaspoon olive oil
1 teaspoon oregano
3 russet potatoes
3 tablespoons diced tomatoes
3 tablespoons diced zucchini
Price
$0.06
$0.24
$0.91
$0.01
$0.05
$0.10
$0.85
$0.17
$0.13
$2.52

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
149 Calories
4g Protein
5g Total Fat
20g Carbs
6% Health Score
Limit These
Calories
149
7%

Fat
5g
9%

  Saturated Fat
3g
20%

Carbohydrates
20g
7%

  Sugar
1g
1%

Cholesterol
18mg
6%

Sodium
673mg
29%

Get Enough Of These
Protein
4g
10%

Vitamin B6
0.4mg
20%

Potassium
503mg
14%

Manganese
0.25mg
13%

Vitamin C
8mg
11%

Phosphorus
103mg
10%

Calcium
85mg
9%

Copper
0.17mg
8%

Magnesium
33mg
8%

Fiber
1g
7%

Vitamin B1
0.1mg
7%

Iron
1mg
7%

Vitamin B3
1mg
6%

Vitamin K
6µg
6%

Vitamin A
262IU
5%

Folate
19µg
5%

Vitamin B2
0.08mg
5%

Zinc
0.69mg
5%

Vitamin B12
0.24µg
4%

Vitamin B5
0.38mg
4%

Selenium
2µg
3%

Vitamin E
0.32mg
2%

covered percent of daily need

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