Potato-Skin Nests

Ingredients

• 1 lb co y-jack cheese shredded
• 12 servings bacon crumbled cooked
• 2  egg whites lightly beaten
• 12 servings chives fresh chopped
• 0.5 teaspoon garlic powder 
• 3 cups hash browns shredded frozen thawed
• 1 teaspoon onion powder 
• 3 oz freshly parmesan cheese shredded
• 12 servings pepper freshly ground to taste
• 0.8 teaspoon salt 
• 12 servings cup heavy whipping cream sour

Equipment

• frying pan
• oven
• knife
• wire rack
• muffin tray

Directions

1. Preheat oven to 45
2. Stir together hash browns, egg whites, Parmesan cheese, onion powder, salt, garlic powder, and desired amount of freshly ground pepper. Press about 1/4 cup potato mixture into each cup of a lightly greased 12-cup muffin pan; coat with vegetable cooking spray.
3. Bake 20 to 25 minutes or until golden. (
4. Bake in a 24-cup miniature muffin pan 20 minutes, if desired.)
5. Remove from oven, and cool in pan on a wire rack 5 minutes. Gently run a knife around nests to loosen edges; remove from pan to a serving platter. Top nests with colby-Jack cheese, sour cream, bacon, and chopped fresh chives.