1. Start by boiling the peeled and quartered potatoes in salted water. It usually takes about 15-20 minutes until they’re fork-tender. Drain them well and return to the pot off the heat for a minute to let excess moisture evaporate.
2. Mash the potatoes with the softened butter, warmed milk, salt, pepper, and sour cream until smooth and creamy. The texture should be fluffy but firm enough to hold shape—Mama Lu always said, “If it’s too runny, it ain’t gonna nest right.”
3. Allow the mashed potatoes to cool slightly, then stir in one beaten egg and half of the cheddar cheese along with the bacon pieces and green onions. This mixture is the heart of your nests, so taste and adjust the seasoning here.
4. Preheat your oven to 400°F (205°C). Lightly grease a muffin tin to help the nests hold their shape and prevent sticking.
5. Take about 1/3 cup of the potato mixture and press it into the bottom and up the sides of each muffin cup, creating a hollow “nest” in the center. Don’t worry if it’s not perfect—that rustic charm is part of the appeal.
6. Fill each nest with a spoonful of the remaining cheese or add a little extra filling of your choice—think sautéed mushrooms, caramelized onions, or even a dollop of chili if you’re feeling adventurous.
7. Top each nest with a light sprinkle of panko breadcrumbs and brush gently with olive oil or melted butter for a golden, crispy finish.
8. Bake for 20-25 minutes, until the edges are crisp and golden brown and the filling is bubbly and melted. You’ll know they’re done when they’re firm to the touch and smell like a little slice of heaven.
9. Let them cool in the tin for about 5 minutes before carefully lifting out with a small spatula or butter knife. Serve warm, garnished with extra green onions or a dollop of sour cream.

“Food was our language of love, healing, and togetherness.” That’s what Mama Lu taught me, and these nests are just that—a little language of comfort that speaks loud and clear.