Nested Potato Skins
|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 slice||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|
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)
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.
Cook's Note: If you'd like to simplify even further, a 20 ounce package of refrigerated shredded hash browns will work beautifully!