These individual Nested Potato Skins are a fun way to serve potato skins in a fresh new way. They’re made using shredded hash browns that form the nests. After baking, fill them cheese, sour cream and bacon crumbles and they’re ready to eat.

Ingredients to Make Nested Potato Skins Recipe

Potato skins are always a favorite appetizer to serve on game day, at casual parties and special holiday gatherings. These Nested Potato Skins or potato skin nests are a riff on classic potato skins. For this variation, shredded potatoes are perfectly seasoned and embellished with a handful of Parmesan cheese and egg to bind them together. Pressed the mixture into a greased muffin pans they’re baked until golden. They’re a terrific choice on any day when serving superb appetizers is in order. These potato nests were featured in the September 2012 issue of Southern Living Magazine.

Checkout this quick list of ingredients you’ll need to make Potato Nests in a muffin tin (Potato Skin Nests): Scroll down for full printable recipe card.

Potatoes – Three cups of freshly shredded russet potatoes, frozen shredded hash browns or one 20 ounce package of refrigerated shredded hash browns.
Parmesan Cheese – Adds flavor to the potato mixture.
Egg Whites – Large egg whites bind the shredded potatoes and holds them together.
Seasonings – Seasoned salt, onion powder, granulated garlic or garlic powder and white pepper.
Shredded Cheese – Shredded colby-jack cheese for filling the nests at the end of baking.
Sour Cream – Sour cream for a creamy topping.
Bacon – Cooked crispy bacon for a smoky flavor.
Garnish – Chopped parsley, green onions or chives for garnishing

How to Make the BEST Nested Potato Skins Recipe

Heat Oven and Prepare Muffin Tin – Preheat the oven to 450°F. Spray a 12-cup cupcake pan with cooking spray.
Using Fresh Potatoes – Shred the potatoes using a box grater or food processor. (Don’t peel) Squeeze in a towel to remove excess moisture. Don’t rinse.
Combine with Seasonings and Eggs – In a large bowl stir potatoes, egg whites, Parmesan cheese, salt, onion powder, granulated garlic and white pepper together.
Divide the Potato Mixture – Use a tablespoon or ice cream scoop to divide the potato mixture evenly between muffin cups. Press firmly on bottom and sides of each cup.
Spray with Cooking Spray – Spritz each nest with an oil mister or cooking spray. (Alternately, brush gently with melted butter.)
Oven – Bake per the recipe until tender and golden brown. Sprinkle with cheese at the end of baking to melt.
Loosen the Edges of the Potato Nests – Remove from the oven and gently run a knife or an offset spatula around each nest to loosen the edges.
Cool – Allow to cool in the pan for around 1-2 minutes before attempting to remove.
Garnish – Top each nest with sour cream and bacon finely chopped parsley or chives.

Kitchen Equipment to Make Hash Brown Potato Skins Nests

Large bowl.
Measuring cups and spoons.
Knife and chopping board.
Cheese grater or food processor for freshly grated cheese.
Standard size 12-cup cupcake pan (muffin tin) for baking.

Recipe Variations, Tips and Substitutions

Cheese – You can use sharp cheddar cheese, pepper jack cheese for spice or any variety of cheese in place of colby jack cheese. Use mozzarella cheese for an Italian twist.
Herbs – You can garnish these potato skin nests with parsley, snipped chives or chopped green onions.
Remove Excess Moisture from the Potatoes – It’s important to take a moment to pat dry the shredded potatoes to remove as much moisture as possible. Doing so will ensure a crispy potato nests.
Broil at the End of Baking Until Golden – Add the cheese to the potato nests at the end of baking or add it and broil them at the end of baking to melt the cheese.
How Many Will This Recipe Make – You should be able to yield 12 medium or 24 mini potato nests.
Have Extras on Hand – The amount of bacon and sour cream you need to fill the loaded hash brown skin nests, can vary. These are perfectly customizable, so feel free to adapt the amount of toppings to suit your personal taste.
Fillings – You can fill these with rotisserie chicken and a drizzle of bbq sauce, scrambled eggs and bacon or sausage, pulled pork barbecue or drizzle them with ranch dressing.
How to Serve Potato Nests – You can serve these for breakfast or brunch with eggs (egg nests), as an appetizer or a side dish with steaks, seafood, chicken or burgers.

Storage and Leftovers

Make-Ahead Tip – For a timesaver, you can mix together the ingredients for the potatoes up in advance and chill in an airtight container. This can only be done with refrigerated hash browns not freshly grated potatoes. Divide the mixture and assemble the nests in the cupcake pan just before baking.
Leftovers – Store baked Nested Potato Skins in an airtight container chilled in the fridge for up to 3 days.
Reheating – Reheat in a 350°F air fryer or oven to re-crisp. You can also reheat in the microwave in single serving portions.
Freezer – You can freeze hash brown potato nests for up to 2 months. Thaw then reheat in a 350°F oven.

More Easy Potato Recipes to Make

The family will flip for these Loaded Potato Cakes.
Garlic Parmesan Fries can be served as an appetizer or a side dish with sauces for dipping.
Cheesy Potato Pancakes are another simple side dish you can serve at any meal.
Twice Baked Potatoes are another make ahead side dish.
This streusel topped Sweet Potato Casserole is a holiday must-make.
Sour Cream and Onion Smashed Potato Casserole is packed with flavor.
Sweet Potato Fries are made in the oven.
Grilled Potatoes from McCormick.

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