Nested Potato Skins

Recipe Rating:	23 Ratings5
Categories:	Other Breakfast, Potatoes, Quick & Easy, Vegetable Appetizers
Collections:	The Great Tailgate!
Serves:	6-12
Prep Time:	15 Min
Cook Time:	25 Min

Ingredients

3 c	grated russet potatoes or thawed frozen shredded hash browns
1 1/2 c	colby jack cheese
16 oz	sour cream
3/4 c	shredded parmesan cheese
5 slc	cooked and crumbled bacon
1 1/2 tsp	salt
1 tsp	onion powder
1/2 tsp	garlic powder
2	beaten egg whites
1/4 c	chopped fresh chives or parsley
	freshly ground pepper, to taste

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Melissa Sperka

Well Seasoned

Greensboro, NC (pop. 269,666)

MelissasSouthernStyleKitchen

Member Since Aug 2011

Melissa's Notes:

Potato skins are always a favorite appetizer to serve at parties and events. Sometimes, it's nice to do an updated more elegant version to serve at a luncheon, brunch or tea. Or, as a side dish for a delicious dinner frittata.

(See Melissa's Original Version of Recipe)

Comments from the Test Kitchen:

What a fun idea - potato skins... without the skins! Not only are these little guys tasty and cute, but they are also a great trick for controlling portion sizes.

Directions

Preheat the oven to 450 degrees. Spray a 12 cup muffin tin with butter spray and set aside. Grate the clean, unpeeled potatoes with a box grater, and blot with a paper towel to remove the excess moisture but, don't rinse. In a mixing bowl, mix together the grated potatoes, egg whites, parmesan cheese and seasonings.

Scoop 1/4 cup of the potato mixture into each muffin cup and press firmly onto the bottom and up the sides of each cup. Spray each nest with butter flavored cooking spray. Place into the oven and bake for 20-25 minutes or until golden brown.

Remove from the oven and run an off-set spatula or knife carefully around each to loosen the edges. Cool in the pan for 5 minutes before removing. To assemble, sprinkle each nest with shredded cheese and pipe sour cream into the middle. Sprinkle the crumbled bacon on top then garnish with chopped chives or parsley. Serve warm.

Cook's Note: If you'd like to simplify even further, a 20 ounce package of refrigerated shredded hash browns will work beautifully!

Comments

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Diane M. dinee

Aug 29, 2011

what a great idea!!! Thanks for sharing, I'm printing it off and saving it right now:)

Melissa Sperka MelissasSouthernStyleKitchen

Aug 29, 2011

Hi Diane! I just slightly amended the recipe to include the fact that there's no need to peel the potatoes prior to grating them. Just FYI... Enjoy! :)