The recipe comes together in three main stages: preparing the potato shells, cooking the cheeseburger filling, and baking everything together.

Step 1: Preheat the Oven

Preheat your oven to 400°F.

Generously grease a standard 12-cup muffin tin with butter or nonstick cooking spray.

Coat the bottom and sides of each muffin cavity.

This helps prevent sticking and makes the finished potato cups easier to remove.

Step 2: Prepare the Mashed Potatoes

Place 3 cups of chilled mashed potatoes in a large mixing bowl.

If the potatoes are very firm from refrigeration, break them apart slightly with a spoon.

They should remain cold but be easy enough to mix.

Step 3: Add the Parmesan and Egg

Add the grated Parmesan cheese and large egg.

Stir until evenly combined.

The Parmesan adds flavor, while the egg helps bind the potato mixture.

Step 4: Add Butter, Garlic, and Seasonings

Pour in the slightly cooled melted butter.

Add the minced garlic, garlic powder, black pepper, and salt.

Mix thoroughly until the ingredients are evenly distributed.

The potato mixture should be thick enough to hold its shape when pressed with a spoon.

Step 5: Divide the Potato Mixture

Divide the potato mixture evenly among the 12 prepared muffin cups.

Each cavity should contain approximately the same amount.

This helps the cups bake evenly.

Step 6: Shape the Potato Cups

Using the back of a spoon or clean fingers, press the potato mixture firmly into the bottom and up the sides of each muffin cavity.

Create a small well in the center.

Try to keep the bottom thick enough to support the filling while making the sides relatively even.

Firmly pressing the potatoes helps create sturdy cups.

Step 7: Bake the Potato Shells

Place the muffin tin in the preheated oven.

Bake for approximately 20–25 minutes.

The potato edges should begin turning golden brown and slightly crispy.

The centers should be set enough to hold the filling.

If the centers puff up during baking, gently press them down with the back of a spoon while they’re still hot.

Step 8: Cook the Bacon

If the bacon isn’t already prepared, cook six slices until crispy.

Transfer them to a paper towel-lined plate to remove excess grease.

Allow the bacon to cool slightly.

Crumble into small pieces and set aside.

Step 9: Cook the Ground Beef and Onion

While the potato cups bake, place a large skillet over medium-high heat.

Add the ground beef and finely chopped yellow onion.

Cook for approximately 6–8 minutes, breaking the beef into small crumbles with a wooden spoon.

Continue cooking until the beef is browned and reaches an internal temperature of 160°F.

The onion should become softened.

Drain excess grease.

Step 10: Season the Beef

Add the Worcestershire sauce, smoked paprika, onion powder, salt, and black pepper.

Stir until the beef is evenly coated.

Cook briefly to allow the seasonings to blend.

Step 11: Add the Jalapeños

Stir the finely diced jalapeños into the beef mixture.

Cook for approximately 2 additional minutes.

The jalapeños should soften slightly while retaining some texture.

For a milder filling, use one jalapeño instead of two.

Step 12: Remove the Potato Cups From the Oven

Once the potato cups are golden around the edges, carefully remove the muffin tin from the oven.

Place it on a heat-resistant surface.

If the centers have puffed up, gently press them down again.

Keep the potato shells in the muffin tin.

Step 13: Fill the Potato Cups

Spoon the seasoned ground beef mixture evenly into the 12 potato cups.

Avoid overfilling.

The beef should sit inside the potato wells without spilling excessively over the edges.

Step 14: Add the Bacon

Sprinkle the crumbled crispy bacon over the beef filling.

Distribute it evenly so each cup gets some bacon.

Step 15: Add the Cheddar Cheese

Sprinkle most of the shredded sharp cheddar cheese over the filling.

Reserve a little if you’d like to add more cheese just before serving.

The cheddar will melt during the second baking period.

Step 16: Bake Again

Return the muffin tin to the oven.

Bake for approximately 8–10 minutes.

The cheddar should melt and become bubbly.

The filling should be heated through, and the potato edges should look golden and crisp.

Step 17: Allow the Cups to Rest

Remove the muffin tin from the oven.

Allow the potato cups to cool in the pan for approximately 5 minutes.

This resting period helps the cups firm up and makes them easier to remove.

Step 18: Carefully Remove the Cups

Run a small silicone spatula or butter knife around the edges of each potato cup.

Gently lift the cups from the muffin tin.

Avoid pulling too quickly because the potato shells may still be delicate.

Transfer them to a serving platter.

Step 19: Add the Finishing Touches

Sprinkle sliced green onions over the cups.

Add extra sliced jalapeños if desired.

Drizzle lightly with burger sauce or ranch dressing, or serve the sauce on the side.

Step 20: Serve Warm

Serve the potato cups while the cheese is melted and the potato edges are still crispy.

They’re delicious as party appetizers, game-day snacks, or a fun family dinner.