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Loaded Pulled Pork Cups /

Loaded Pulled Pork Cups

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

Instructions

Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potatoes among 18 well-greased muffin cups; press onto bottoms and up sides to form cups.
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.
Sprinkle cheese into cups. Top with pork, sour cream and bacon; sprinkle with chives. Serve warm.

Notes

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.

Originally published as Nested Pulled Pork Barbecue Potato Skins in Simple & Delicious February/March 2015

Credit: https://www.tasteofhome.com/recipes/loaded-pulled-pork-cups/

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