Go Back
Crispy garlic parmesan bacon cheeseburger mashed potato cups on a wooden board
Chef Ava

Crispy Garlic Parmesan Bacon Cheeseburger Mashed Potato Cups

These Crispy Garlic Parmesan Bacon Cheeseburger Mashed Potato Cups combine creamy mashed potatoes, seasoned ground beef, melted cheddar, smoky bacon, and savory Parmesan in convenient individual portions. Baked in a muffin tin, they develop golden, crispy edges while staying soft and fluffy inside. Serve them as a family dinner, party appetizer, or comforting side dish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Side Dish
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds russet potatoes, peeled and cubed
  • 1/2 pound ground beef
  • 6 slices bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons unsalted butter
  • 1/2 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, plus more for the potato water
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh chopped parsley
  • cooking spray or butter for greasing the muffin tin

Equipment

  • oven Preheat to 375°F.
  • standard muffin tin Grease lightly and use to shape the individual potato cups.
  • large pot For boiling the cubed potatoes.
  • potato masher For mashing the potatoes until smooth and creamy.
  • large mixing bowl For preparing and combining ingredients if needed.
  • skillet For browning the ground beef.
  • Wooden spoon or spatula For breaking up the ground beef and mixing ingredients.
  • measuring cups For measuring milk, cheese, and other ingredients.
  • measuring spoons For measuring seasonings and Worcestershire sauce.
  • colander For draining the boiled potatoes.
  • Small spoon or spatula For carefully removing the baked potato cups from the muffin tin.

Method
 

  1. Preheat the oven to 375°F and lightly grease a standard muffin tin with cooking spray or butter. Place the peeled, cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain thoroughly, return the potatoes to the pot, and add the butter, milk, garlic powder, salt, and black pepper. Mash until smooth and creamy, keeping the mixture thick enough to hold its shape.
    Spoon the mashed potatoes into the prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to press the potatoes against the bottom and sides, forming a small well in the center.
  2. Heat a skillet over medium heat and add the ground beef. Sprinkle in the onion powder and Worcestershire sauce, breaking the beef into small crumbles as it cooks. Continue cooking until browned and the internal temperature reaches 160°F. Drain any excess fat. Divide the cooked beef evenly among the mashed potato cups.
  3. Sprinkle the shredded cheddar cheese over the beef-filled cups, then add the cooked, crumbled bacon. Bake for 15–20 minutes, until the cheese melts and the potato edges begin to turn golden. Sprinkle the grated Parmesan evenly over the cups and return the pan to the oven for another 5 minutes, until the tops are lightly golden.
  4. Remove the muffin tin from the oven and allow the potato cups to rest for 5–10 minutes. Carefully lift each cup from the tin using a small spoon or spatula. Sprinkle with fresh chopped parsley and serve warm while the cheese is melty and the edges are golden.

Notes

Drain the potatoes thoroughly and keep the mashed potato mixture thick enough to hold its shape. Press the potatoes firmly into a greased muffin tin, leaving a well for the filling. Cook the ground beef to an internal temperature of 160°F before adding it to the cups. Bake until the cheese melts and the potato edges turn golden, then add Parmesan for the final 5 minutes. Let the cups rest for 5–10 minutes before removing them from the tin. Serve warm with ketchup, ranch dressing, barbecue sauce, or garlic dip. Refrigerate leftovers within 2 hours and enjoy within 3–4 days. Reheat in an oven or air fryer at 350°F. Freeze for up to 2–3 months for best quality.