Nested Potatoes

Very yummy! I found these in a local newspaper. You can grate some fresh onion and garlic and use that instead of the powders. I also have used sharp cheddar cheese or whatever cheese I have on hand. Use less cheese and sour cream if desired, however much works for you.

• Ready In: 35 mins
• Yields: 12 nests

Ingredients

• 3  cups russet potatoes, grated
• 2  egg whites, beaten
• 3⁄4 cup parmesan cheese, shredded
• 1 1⁄2 teaspoons salt
• 1  teaspoon onion powder
• 1⁄2 teaspoon garlic powder
•  fresh ground pepper
• 1 1⁄2 cups  shredded colby-monterey jack cheese
• 16  ounces sour cream
• 5  slices bacon, cooked and crumbled
• 1⁄4 cup  chopped fresh chives or 1⁄4 cup parsley

Directions

1. Preheat oven to 450 degrees.
2. Spray 12-cup muffin tin with cooking spray and set aside.
3. Grate potatoes and blot with paper towel to remove excess moisture; don’t rinse.
4. Mix together potatoes, egg whites, Parmesan and seasonings.
5. Scoop 1/4-cup of potato mixture into each muffin cup and press firmly onto bottom and up sides. Spray each nest with cooking spray.
6. Bake 20-25 minutes or until golden brown.
7. Remove from oven and run an offset spatula or knife carefully around edges to loosen. Cool in pan for 5 minutes before removing.
8. To assemble, sprinkle each nest with shredded Colby-Jack cheese, pipe in sour cream, sprinkle with bacon and garnish with chopped chives.
9. Serve warm.
10. Note: As a time saver, frozen hash browns, thawed, may be used.