Ingredients
For the Mashed Potato Cups
- 3 cups prepared mashed potatoes, cooled
- 1 large egg, lightly beaten
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ¼ tsp garlic powder
- Salt and black pepper, to taste
- Cooking spray or a little oil for greasing the muffin pan
For the Cheeseburger Filling
- ½ lb (225 g) ground beef
- 4 slices bacon, cooked and crumbled
- ½ cup shredded sharp cheddar cheese
- 1 to 2 fresh jalapeños, finely diced (remove seeds for less heat)
- 2 tbsp finely diced onion
- 1 tbsp ketchup
- 1 tsp yellow mustard
- ½ tsp smoked paprika
- Salt and black pepper, to taste
Optional Toppings
- Extra shredded cheddar
- Thin jalapeño slices
- Chopped green onions
- A drizzle of burger sauce
Instructions
Heat the oven to 400°F (200°C). Lightly grease a 12-cup muffin pan with cooking spray or a little oil. Be generous with the grease, especially around the sides, so the cups release easily. A nonstick muffin pan works best, and you can also use silicone molds.
In a bowl, combine the mashed potatoes, beaten egg, ½ cup cheddar, Parmesan, garlic powder, salt, and pepper. Mix until evenly combined. The mixture should be thick and hold together when pressed with a spoon. If it feels too loose, stir in an extra tablespoon of Parmesan or a spoonful of breadcrumbs to firm it up.
Divide the potato mixture among the muffin cups. Press it firmly against the bottom and sides to form little potato shells, leaving space in the center for the filling. Using the back of a spoon or a small spoon dipped in water, smooth the sides and press the potatoes to an even thickness of about ¼ to ½ inch (0.6 to 1.2 cm). Compact shells with an even thickness bake into the crispiest cups.
Bake for 15 to 20 minutes, until the edges begin to turn golden and the cups hold their shape. This first bake is the secret to a crisp shell, because it dries out the surface and sets the structure before the filling goes in.
While the cups bake, brown the ground beef and diced onion in a skillet over medium heat, breaking the beef into small crumbles. Cook until no pink remains, about 5 to 7 minutes. Drain excess fat. Stir in the ketchup, mustard, smoked paprika, salt, and pepper, and cook for another minute so the flavors combine.
Remove the skillet from the heat. Mix in the crumbled bacon, diced jalapeños, and ½ cup shredded sharp cheddar. The residual heat will start to melt the cheese and bring everything together into a cohesive, savory filling.
Spoon the beef mixture into the partially baked potato cups, pressing it in gently. Sprinkle extra cheddar on top if desired. Do not overfill, so the filling stays put and the cups are easy to lift out.
Return the pan to the oven for 8 to 12 minutes, until the cheese melts and the potato edges are golden and crisp. Make sure the ground beef reaches 160°F (71°C). If you want more color on top, broil for 1 to 2 minutes at the end, watching closely so the cheese does not burn.
Let the cups rest in the pan for 5 minutes before carefully removing them. This short rest helps them firm up so they do not fall apart. Run a thin knife or small offset spatula around the edges and gently lift each cup out. Finish with fresh jalapeño slices or green onions, if desired, and a drizzle of burger sauce. 🌿