Nested Potato Skins
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
3 cgrated russet potatoes or thawed frozen shredded hash browns
1 1/2 ccolby jack cheese
16 ozsour cream
3/4 cshredded parmesan cheese
5 slicecooked and crumbled bacon
1 1/2 tspsalt
1 tsponion powder
1/2 tspgarlic powder
2beaten egg whites
1/4 cchopped fresh chives or parsley
·freshly ground pepper, to taste
How to Make Nested Potato Skins
- 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.
- 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!