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 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!
Don't fret over scraping and scooping potatoes. Use shortcut hash browns in these loaded hash brown potato skins for a fun change to the traditional. Perfect for a game day appetizer or as a side dish with dinner.
- 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.