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+ servings

Nested Pulled Pork Barbecue Potato Skins

Servings 18
Author Melissa Sperka


  • 1 [20 oz] pkg refrigerated shredded hash brown potatoes [i.e. Simply Potatoes]
  • 3/4 cup shredded Parmesan cheese
  • 2 beaten egg whites
  • 1 1/2 tsp garlic salt
  • 1 tsp onion powder
  • black pepper to taste
  • 1 1/2 cups grated colby-jack cheese
  • 3 cups warm pulled pork barbecue
  • 1 [16 oz sour cream
  • 6 pieces bacon cooked & crumbled
  • chopped chives


  • Preheat the oven to 450°F. Spray 18 muffin cups with butter flavored cooking spray. Set aside. In a medium mixing bowl, beat the egg whites, then add the shredded hash browns, Parmesan cheese, garlic salt, onion powder and black pepper. Mix until well combined.
  • Divide evenly among 18 muffin cups. Press the potato mixture firmly onto the bottom and up the sides of each muffin cup.
  • Spray the tops of each nest with butter flavored cooking spray.
  • Bake for 22-25 minutes or until golden. Allow to cool for 5 minutes before removing from the pan. Run a knife or off set spatula gently around each to loosen the edges.
  • Fill with shredded cheese, warm pulled pork barbecue, bacon crumbles, sour cream and snipped fresh chives.
  • Serve warm.