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Loaded Pulled Pork Cups

TOTAL TIME: Prep: 40 min. Bake: 25 min. YIELD: 1-1/2 dozen.
Potato nests are simple to make and surprisingly handy for pulled pork, cheese, sour cream and other toppings. Make, bake and collect the compliments. —Melissa Sperka, Greensboro, North Carolina

Ingredients

  • 1 package (20 ounces) refrigerated shredded hash brown potatoes
  • 3/4 cup shredded Parmesan cheese
  • 2 large egg whites, beaten
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1/2 cup sour cream
  • 5 bacon strips, cooked and crumbled
  • Minced chives

Directions

  • 1. Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potato mixture among 18 well-greased muffin cups; press on the bottoms and up the sides to form cups.
  • 2. Bake until edges are dark golden brown, 22-25 minutes. Carefully run a knife around sides of each cup. Cool 5 minutes before removing from pans to a serving platter. Meanwhile, heat pulled pork according to package directions.
  • 3. Sprinkle cheese into cups. Top with pork, sour cream and bacon; sprinkle with chives. Serve warm.

Nutrition Facts

1 hash brown cup: 129 calories, 6g fat (3g saturated fat), 19mg cholesterol, 439mg sodium, 11g carbohydrate (4g sugars, 0 fiber), 8g protein.

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