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Loaded hash brown potato skins take away all the messy baking, scraping and remaking of a traditional potato skin and make it simple, affordable and tasty!
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Loaded hash brown potato skins

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. 
Course Appetizer
Cuisine American
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 12
Calories 207kcal
Author Rachel Ballard

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 207kcal