Nested Pulled Pork Potato Skins
Servings 18 servings
- 1 20 oz package shredded refrigerated hash brown potatoes
- ¾ cup shredded Parmesan cheese
- 2 large egg whites beaten
- 1 ½ tsp garlic salt
- 1 tsp onion powder
- black pepper to taste
- 1 ½ cups grated colby-jack cheese
- 3 cups warm pulled pork barbecue
- 1 8 oz container light sour cream plus additional as needed
- 6 pieces bacon cooked and crumbled
- chopped chives
Preheat 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 pressing firmly onto the bottom and 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.
Serving: 1serving | Calories: 210kcal | Carbohydrates: 14g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 645mg | Potassium: 59mg | Fiber: 1g | Sugar: 7g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg