These nested potato skins were born out of a desire to develop a more updated and elegant version to serve at a luncheon, brunch or tea. So, I began to experiment with different options and I put together these potato nests. They were a huge hit then and now and are often requested as a side dish, too. Even with the update, these nested potato skins are still requested by my family for our game day munchies, too. They’re a terrific choice on any day when serving superb appetizers is in order. These little potato nests earned a Blue Ribbon from the Kitchen Crew at Just a Pinch Recipe Club and to my sheer delight, they were featured in the September 2012 issue of Southern Living Magazine.
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Helpful Kitchen Items:
Nested Potato Skins [Potato Skin Nests]
- 3 cups freshly shredded russet potatoes or frozen shredded hash browns or 20 oz pkg refrigerated shredded hash browns
- 3/4 cup shredded Parmesan cheese
- 2 beaten egg whites
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp white pepper
- 1 1/2 cups colby-jack cheese
- 16 oz sour cream
- 8-10 slices bacon cooked and crumbled
- chopped parsley or chives for garnishing
- Preheat the oven to 450°F. Spray a 12 cup muffin tin with cooking spray. Set aside.
If using fresh potatoes: Shred the unpeeled potatoes into a medium size mixing bowl using a box grater or food processor. Blot gently with a paper towel to remove any excess moisture. Don't rinse. If using frozen shredded hash browns: Thaw completely before adding to the mixing bowl.
Mix shredded potatoes, egg whites, Parmesan cheese, salt, onion powder, garlic powder and pepper together.
Scoop 1/4 cup of potato mixture into each muffin cup. Usie a small glass to press the potato mixture firmly into the bottom and up the sides of each cup.
Spritz each nest with butter flavored cooking spray. Alternately, drizzle each with melted butter.
Bake for 22-25 minutes or until cooked through and golden. Remove from the oven and gently run a knife or an offset spatula around each nest to loosen the edges. Allow to cool in the pan for around 2 minutes before attempting to remove.
To assemble: Top with sour cream and crumbled bacon. Garnish with finely chopped parsley or chives. Serve warm.
If you'd like to make these bite-size, use mini-muffin pans. They make the perfect bite sized version. Bake at 450°F for around 15-16 minutes until golden.
Optional serving ideas:
Serve as a side dish with steaks, chicken or pork.
Fill with eggs and crumbled bacon or sausage topped with a drizzle of hollandaise for breakfast.
Fill with pulled pork barbecue and cheddar cheese.
Fill with taco meat and top with your favorite South of the Border toppings.