Potato Skins


  • 3 cups freshly shredded russet potatoes or frozen shredded hash browns or 20 oz pkg refrigerated shredded hash browns
  • 3/4 cup shredded Parmesan cheese
  • 2 beaten egg whites


  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 3/4-1 tsp salt
  • 1/4 tsp white pepper


  • 1 1/2 cups colby-jack cheese
  • 16 oz sour cream
  • 8-10 slices bacon, cooked and crumbled
  • chopped parsley or chives for garnishing


  • Preheat the oven to 450°F.  Spray a 12 cup muffin tin with cooking spray. Set aside.
Recipe Courtesy of – Melissa’s Southern Style Kitchen



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