These cute little Nested Potato Skins or Potato Skin Nests are a fun way to serve potato skins. Potato skins are always a favorite appetizer to serve at on game day, at parties and special events. For this variation, shredded potatoes are perfectly seasoned and embellished with a handful of Parmesan cheese and egg to bind them together. Pressed into muffin tins they're baked until golden. Top with shredded cheese, a dollop of sour cream and crumbled bacon and they're ready to eat.

Nested Potato Skins

These crispy 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 watching snacks. They're a terrific choice on any day when serving superb appetizers is in order.

Helpful Tips for Making Nested Potato Skins [Potato Skin Nests]

It's important that the shredded potatoes are dry for the best crispy end result.
You'll be ale to yield 12 medium or 24 mini potato nests.
There's no such thing as too much bacon so, feel free to adapt to your specific taste.
You can mix the potatoes up in advance and chill tightly sealed. I recommend waiting until just before serving to bake.
Serve these for breakfast or brunch with eggs, as an appetizer or a side dish.
To my sheer delight, these nested potato skins were featured in the September 2012 issue of Southern Living Magazine.

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5 from 4 votes

Nested Potato Skins [Potato Skin Nests]

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Keyword: nested-potato-skins

Servings: 12 medium or 24 minis

Calories: 239kcal

Author: Melissa Sperka

Ingredients

3 cups freshly shredded russet potatoes OR frozen shredded hash browns OR 20 oz pkg refrigerated shredded hash browns
¾ cup shredded Parmesan cheese
2 large beaten egg whites
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon white pepper
1 ½ cups colby-jack cheese
16 oz sour cream
8-10 slices bacon cooked and crumbled
chopped parsley or chives for garnishing

Instructions

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 ¼ 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. Sprinkle with shredded cheese in the last few minutes of baking.
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.

Notes

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.

Nutrition

Tried this recipe?Mention @melissassk or tag #melissassk!

Comments

L

March 30, 2019 at 8:53 am

I think the Colby cheese was missed from the instructions?

- Melissa
  
  March 30, 2019 at 10:12 am
  
  Sprinkle with shredded cheese in the last few minutes of baking.
  
Kit

March 08, 2019 at 3:02 am

I just finished my own version of this and its amazing. Thank you for sharing your recipe! Continue to share more.

Yang

February 26, 2019 at 5:51 pm

These look good! I will be trying these out after work today. Having these for breakfast tomorrow sounds great! Can I keep them in the fridge and microwave them the next day?

- Melissa
  
  February 26, 2019 at 6:30 pm
  
  You might enjoy them more if you crisped them under the broiler. That said, you can reheat in the microwave, if you're in a hurry.
  
Santini

February 18, 2019 at 12:46 am

Amazing! Good thing I got a new harvest of potatoes right now. Definitely going to try this one! Thanks!

Carol

December 21, 2018 at 7:56 pm

Just made these for a teen Christmas party and they were a hit! They were the first thing gone. Thoroughly buttered the muffin tins and they came right out.

- Melissa
  
  December 21, 2018 at 9:43 pm
  
  Wonderful, I'm glad your guests enjoyed these, thank you!
  
Melissa

February 20, 2015 at 1:43 pm

Hi Tina, I wouldn't recommend that. The nests won't hold together if they're too wet.

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