Tired of the baking, scraping and re-baking for that crispy loaded potato skin crust? Now you can get these perfect little appetizers on your holiday or coffee table (hello football food) in a half hour or less–no crazy potato handling required.
I am telling you now that if the pot luck madness doesn’t stop around here I might lose it. I have three more to go before Christmas and I’ve been to no less than 10 in the last 6 weeks. I am pot luck fried.
And dang I thought these loaded hash brown potato skins (also called nested potato skins) were genius till I looked at Pinterest and found that there are already a couple million of them floating around out there. I’ll be 1,000,001. I am not afraid. And it doesn’t change the fact that these are easy, cheap to make and doggone tasty.
I ate six of these once their little portrait session was over. I could have eaten the other six but Logan got to them first. They are that just-right appetizer you’ll want to make anytime you need a safe crowd-pleasing dish and they would even make a great game night treat or side dish at dinner with salad and a roast chicken.
They don’t have to be “just” for parties–but they’ll save your biscuits if you can’t think of anything to make!
Loaded hash brown potato skins
- 3 cups frozen shredded hash browns thawed
- 2 egg whites beaten
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded parmesan cheese
- 3/4 cup shredded sharp cheddar cheese
- 4 slices bacon cooked crisp and crumbled
- 1/3 cup sour cream approximately
- 1/3 cup sliced green onions or chives
Preheat the oven to 425.
Grease a muffin tin well with cooking spray and set aside.
In a medium bowl, mix the hash browns, egg whites, salt, pepper, garlic powder, onion powder and parmesan cheese.
Place about 1/4 cup of the mixture into each muffin tin and press to spread them up the sides slightly.
Spray liberally with cooking spray again and bake for 25-30 minutes until the outside is golden brown.
Remove from the oven and turn on the broiler.
Add about 1 tablespoon of cheese to each muffin tin and add a sprinkling of bacon.
Place them back under the broiler until the cheese melts--about 3 minutes or so. Keep an eye on it!
Remove and allow to sit in the tin 3 or 4 minutes then using a knife or offset spatula loosen the edges and remove to a rack to cool slightly.
Top with sour cream, green onions and a sprinkling of extra salt and pepper if desired.