Crispy Potato Nests with Creamy Spinach and Roasted Garlic

Ingredients

• •4 medium-sized russet potatoes, peeled and grated
• •2 teaspoons salt
• •1 teaspoon black pepper
• •2 tablespoons olive oil
• •2 cups fresh spinach leaves, chopped
• •3 cloves garlic, roasted and mashed
• •1/4 cup cream cheese, softened
• •1/4 cup sour cream
• •1/4 cup grated Parmesan cheese
• •1/8 teaspoon ground nutmeg
• •2 tablespoons butter, melted
• •2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Grease a standard-sized muffin tin with a thin layer of olive oil or cooking spray.

2. 2

   Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Transfer the potatoes to a large bowl.

3. 3

   Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the melted butter to the potatoes. Mix well to evenly coat the potatoes with seasoning and butter.

4. 4

   Divide the potato mixture evenly into the muffin tin, pressing it firmly into the bottom and up the sides to form nest shapes. Make sure to leave a hollow center for the filling.

5. 5

   Bake the potato nests in the preheated oven for 15-20 minutes, or until the edges are golden brown and crispy. Remove from the oven and set aside to cool slightly.

6. 6

   While the nests are baking, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat.

7. 7

   In a mixing bowl, combine the roasted garlic, softened cream cheese, sour cream, Parmesan cheese, nutmeg, remaining salt, and black pepper. Stir until smooth and creamy.

8. 8

   Fold the sautéed spinach into the creamy mixture, ensuring it is evenly distributed. Adjust seasoning if needed.

9. 9

   Spoon the creamy spinach filling into each potato nest, filling them generously. Return the filled nests to the oven and bake for an additional 5-10 minutes, until the filling is warmed through.

10. 10

    Remove the finished potato nests from the oven and let them cool slightly in the muffin tin before carefully removing them. Garnish with fresh parsley, if desired, and serve warm.