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