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Nested Potato Skins

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.

Nested Potato Skins [Potato Skin Nests]

Easy 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. How to make Potato Skin Nests:

  • Potatoes – Freshly shredded russet potatoes OR refrigerated shredded hash browns.
  • Cheese – Shredded Parmesan cheese.
  • Binder – Large egg whites.
  • Seasonings – Salt, onion powder, granulated garlic or garlic powder and white pepper.
  • Toppings – Shredded colby-jack cheese, sour cream and cooked and crumbled bacon.
  • Garnish – Chopped flat leaf parsley, green onions or chives.
Step-by-step preparation images and ingredients for Nested Potato Skins

How to Make the BEST Nested Potato Skins Recipe

  • Kitchen tools you’ll need: medium bowl, measuring cups and spoons, sharp knife and cutting board, cheese grater and cupcake pan for baking.
  • 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 end result.
  • You should be able to yield 12 medium or 24 mini potato nests.
  • The amount of bacon and sour cream can vary. There’s no such thing as too much bacon so feel free to adapt to your personal taste.
  • You can use cheddar cheese or another variety of cheese in place of colby jack, if desired.
  • 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.
  • You can garnish these potato skin nests with parsley, snipped chives or chopped green onions.
  • 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.
  • Serving suggestions – You can serve these for breakfast or brunch with eggs, as an appetizer or a side dish with steaks, seafood, chicken or burgers.
  • Store baked Nested Potato Skins chilled for up to 3 days.
  • Reheat in a 350°F air fryer or in the microwave in single serving portions.
Nested Potato Skins [Potato Skin Nests]

More Easy Potato Recipes to Make

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Nested Potato Skins [Potato Skin Nests]

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Side Dish
Cuisine: American, Southern
Keyword: nested-potato-skins
Servings: 12 medium or 24 minis
Calories: 239kcal
Author: Melissa Sperka


  • 3 cups freshly shredded russet potatoes OR frozen shredded hash browns OR one 20 oz package refrigerated shredded hash browns
  • 3/4 cup shredded Parmesan cheese
  • 2 large egg whites beaten
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp granulated garlic or garlic powder
  • 1/4 tsp white pepper
  • 1 1/2 cups colby-jack cheese
  • 1 8 oz sour cream
  • 8-10 slices bacon cooked and crumbled
  • chopped parsley, green onions or chives for garnishing


  • Preheat the oven to 450°F. Spray a 12 cup muffin pan liberally 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. Place into a lint free clean kitchen towel and squeeze to remove excess moisture. Don't rinse. 
  • If using refrigerated shredded Hash Browns: Add to the bowl.
  • If using frozen shredded Hash Browns: Thaw completely and squeeze dry then add to the mixing bowl.
  • Mix shredded potatoes, egg whites, Parmesan cheese, salt, onion powder, granulated garlic and white pepper together.
  • Divide potato mixture evenly between muffin cups. Use the bottom of a small glass to press the potato mixture firmly into the bottom and up the sides of each cup.
  • Spritz each nest with an oil mister or cooking spray. (Alternately, brush gently with melted butter.)
  • Bake for 22-25 minutes or until cooked through and golden. Sprinkle each nest with shredded colby jack cheese in the last few minutes of baking or broil at the end of baking to melt. 
  • 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 1-2 minutes before attempting to remove.
  • To Assemble: Top each nest 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.


Serving: 1serving | Calories: 239kcal | Carbohydrates: 11g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 524mg | Potassium: 306mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 3mg | Calcium: 243mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Hi Sandy, I’m delighted you’re enjoying my recipes. I have a print button and have for years. It’s bright green and at the end of each post with the share buttons. When you open it, look at the top of the page, you can choose to print with or without the images. Hope that helps!

  2. I’ve enjoyed your recipes every day. Thank you for doing such a good job.

    I do have a question. Could you put a print button on your site. Often I want to print and make the recipe and I cannot do that easily. I sure would appreciate it. Thanks Sandy

  3. I don’t think you did anything wrong at all. Sometimes potatoes can discolor a bit just from air exposure during the grating process. You might be happier with the look of the refrigerated or frozen shredded hash browns when making in the future.

  4. Melissa,
    I an pinning this and already printed this recipe to try later today! I love potatoes and so do my kids and these potato skins look amazing! Thanks for sharing 🙂

  5. Hi Cathy, That’s a terrific question. I’ve never frozen these, but I like the idea. My thought would be that they would probably do best, if cooked, then frozen. Perhaps spritzing a muffin tin then re-crisping in a hot oven before serving. They’re a bit more delicate than the average hashbrown, so, that would be my only caution. I can’t personally attest to the results, of course. If you try it, stop by and let me know how it worked.

  6. My 9 yr old would love these! Id love to be able to make the shells ahead of time & freezing them so I could pull a few out at a time for her afternoon snack. Think its possible? Any tips or suggestions to ensure a good result?

  7. I made the potatoe nest in the mini muffin pans, they went so fast i was glad i had other apps to serve .I will always have a spare from now on, they were great.

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