A new look for potato skins

Published 11:28 am Monday, December 24, 2012

Potato skins are an appetizer few can resist. What’s not to love about crispy potatoes, melty cheese and crunchy bacon?

In a dish that’s perfect for holiday entertaining, home cook Melissa Sperka created an elegant update to this classic appetizer.

Nested Potato Skins will please the kids, impress the adults, and be gone before you know it.

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See step-by-step photos of Melissa’s recipe plus thousands more from home cooks everywhere at www.justapinch.com/nested.

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Enjoy and remember to use “just a pinch.”


Nested Potato Skins


Nested Potato Skins

3 cups grated russet potatoes

2 beaten egg whites

3/4 cups shredded Parmesan

1-1/2 tsp. salt

1 tsp. onion powder

1/2 tsp. garlic powder

1-1/2 cups shredded Colby jack cheese

16 oz. sour cream

5 slices bacon, cooked and crumbled

1-1/2 tsp. salt

1 tsp. onion powder

1/2 tsp. garlic powder

1/4 cup chopped fresh chives or parsley

Freshly ground pepper



1. Preheat oven to 450 degrees. Spray 12-cup muffin tin with cooking spray and set aside.

2. Grate potatoes and blot with paper towel to remove excess moisture; don’t rinse.

3. Mix together potatoes, egg whites, Parmesan and seasonings. 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.

4. Bake 20-25 minutes or until golden brown.

5. Remove from oven and run an offset spatula or knife carefully around edges to loosen. Cool in pan for 5 minutes before removing.

6. To assemble, sprinkle each nest with shredded Colby jack cheese, pipe in sour cream, sprinkle with bacon and garnish with chopped chives.

7. Serve warm.

Note: As a time saver, frozen hash browns, thawed, may be used.