Potato Baskets

Makes 6
For the nests
3 russet potatoes
1 tsp crushed black pepper
1/2 tsp salt
water for boiling
For the filling ( just chop and combine anything )
3 tbsp diced zucchini
1 tsp olive oil
1/2 tsp hot sauce (or adjust to taste)
1 tsp oregano
3 tbsp diced tomatoes
4 tbsp fresh mozzarella, cut into small pieces
Salt to taste
Cilantro /Parsley for garnish (optional)
A few dollops of sour cream (optional)

Method:

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.
Meanwhile, in a small sauce pan saut the diced zucchini in 1 tsp olive oil for about 2
minutes.
In a small bowl mix the sauted zucchini, diced tomatoes, mozzarella, oregano, hot
sauce and salt and combine well. Refrigerate till ready to serve.
Preheat oven to 425F. Lightly grease 6 cups of your muffin sheet. Alternatively, you
can also make these using mini muffin tray.
Peel and coarsely grate the potatoes. Gently toss grated potatoes with salt and pepper
in a bowl.
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.
Bake the potato nests until edges are dark golden, about 20-25 minutes.
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.
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.
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.
Serve right away !