No matter what occasion you're celebrating, these potato nests made with Sargento® Shredded Mild Cheddar Cheese - Fine Cut and crispy cooked bacon crumbles are a perfect appetizer that will please you and your guests.
8 cups (24 oz.) frozen shredded hash brown potatoes, thawed
1 egg, slightly beaten
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups (6 oz.) Sargento® Shredded Sharp Cheddar Cheese - Fine Cut or Sargento® Shredded Mild Cheddar Cheese - Fine Cut
1/2 cup sour cream
8 slices crisply cooked bacon, crumbled
Combine potatoes, egg, salt and pepper in medium bowl. Use hands to mix well. Coat mini muffin pans with non-stick cooking spray. Spoon 2 heaping tablespoons of potato mixture into each muffin cup. Use fingers or back of spoon to press mixture firmly on bottom and sides of muffin cups.
Bake in preheated 450°F oven about 20 minutes or until potatoes are golden brown. Sprinkle cheese into each potato nest; return to oven and bake 2 minutes or until cheese melts. Top with sour cream and bacon and, if desired, additional cheese.