Serves:
12 Medium Pieces
Cooking Time:
25 Minutes
Ingredients
- 3 cups freshly shredded Russet potatoes
- 3/4 cup shredded Parmesan cheese
- 2 beaten egg whites
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp white pepper
- 1 cup cream cheese
- 1/3 cooked crumbled bacon
- 16 oz sour cream
- Chopped parsley or chives for garnishing
Instructions
- Preheat the oven to 450°F. Spray a 12 cup muffin tin with cooking spray. Set aside.
- If using fresh potatoes: Shred the unpeeled potatoes into a medium size mixing bowl using a box grater or food processor. Blot gently with a paper towel to remove any excess moisture. Don't rinse.
- Mix shredded potatoes, egg whites, Parmesan cheese, salt, onion powder, garlic powder and pepper together.
- Scoop 1/4 cup of potato mixture into each muffin cup. Use a small glass to press the potato mixture firmly into the bottom and up the sides of each cup.
- Spritz each nest with butter flavored cooking spray. Alternately, drizzle each with melted butter.
- Bake for 22-25 minutes or until cooked through and golden. Sprinkle with shredded cheese in the last few minutes of baking.
- Remove from the oven and gently run a knife or an offset spatula around each nest to loosen the edges. Allow to cool in the pan for around 2 minutes before attempting to remove.
- To assemble: Top with sour cream and crumbled bacon. Garnish with finely chopped parsley or chives. Serve warm.
