Loaded Pulled Pork Cups Recipe

Ingredients

1 package (20 ounces) refrigerated shredded hash brown potatoes3/4 cup shredded Parmesan cheese2 large egg whites, beaten1 teaspoon garlic salt1/2 teaspoon onion powder1/4 teaspoon pepper1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork1 cup shredded Colby-Monterey Jack cheese1/2 cup sour cream5 bacon strips, cooked and crumbledMinced chives

Preparation

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.

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.