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Nested Potato Skins [Potato Skin Nests]

Nested Potato Skins [Potato Skin Nests]

Course Appetizer
Cuisine American
Keyword nested-potato-skins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 medium or 24 minis
Calories 239kcal
Author Melissa Sperka


  • 3 cups freshly shredded russet potatoes OR frozen shredded hash browns OR 20 oz pkg refrigerated shredded hash browns
  • ¾ cup shredded Parmesan cheese
  • 2 large beaten egg whites
  • 1 tsp salt
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp white pepper
  • 1 ½ cups colby-jack cheese
  • 16 oz sour cream
  • 8-10 slices bacon cooked and crumbled
  • chopped parsley or chives for garnishing


  • Preheat the oven to 450°F. Spray a 12 cup muffin tin 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. Blot gently with a paper towel to remove any excess moisture. Don't rinse. If using frozen shredded hash browns: Thaw completely before adding to the mixing bowl.
  • Mix shredded potatoes, egg whites, Parmesan cheese, salt, onion powder, garlic powder and pepper together.
  • Scoop ¼ cup of potato mixture into each muffin cup. Usie a small glass to press the potato mixture firmly into the bottom and up the sides of each cup.
  • Spritz each nest with butter flavored cooking spray. Alternately, drizzle each with melted butter.
  • Bake for 22-25 minutes or until cooked through and golden. Sprinkle with shredded cheese in the last few minutes of baking. 
  • 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 2 minutes before attempting to remove.
  • To assemble: Top 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