Nested Potato Skins [Potato Skin Nests]

Course Appetizer, Side Dish

Cuisine American, Southern

Keyword nested-potato-skins

Prep Time 15

Cook Time 25

Total Time 40

Servings medium or 24 minis

Calories 239kcal

Author Melissa Sperka

Ingredients

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

Instructions

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.

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.

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