Save on Pinterest

Loaded Pulled Pork Cups

Total Time

Prep: 40 min. Bake: 25 min.

Makes

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.