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 (4 ounces) 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 potatoes among 18 well-greased muffin cups; press onto bottoms and up sides to form cups.
2. Bake 22-25 minutes or until edges are dark golden brown. 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. Yield: 1-1/2 dozen.

TOTAL TIME: Prep: 40 min. Bake: 25 min.

MAKES: 18 servings