Nested Potato Skins

By Melissa Sperka
@MelissasSouthernStyleKitchen

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.

Blue Ribbon 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. The Test Kitchen

Rating:

★★★★★ 25 votes

Comments:

248 Comments

Serves:

6-12

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

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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

How to Make Nested Potato Skins

Step-by-Step

1Preheat 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.
2Scoop 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.
3Remove 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!