Description
Prep time: 25 minutes Cook time: 40 minutes Total time: about 1 hour 5 minutes Servings: 12 potato cups Course: Appetizer or main dish Cuisine: American
Ingredients
Scale
Crispy potato cups:
- 3 medium russet potatoes, peeled
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Cheeseburger filling:
- 1 lb ground beef
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Topping:
- 1/2 cup extra shredded cheddar cheese
- 1/4 cup chopped dill pickles
- 2 tablespoons sliced green onions
- Burger sauce or ranch dressing, for drizzling
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 12-cup muffin pan.
- Grate the potatoes and squeeze out as much moisture as possible with a clean kitchen towel.
- Combine the grated potatoes, olive oil, Parmesan, garlic powder, smoked paprika, salt, and pepper in a large bowl. Mix well.
- Divide the mixture among the muffin cups and press firmly against the bottom and sides to form nests with a hollow center.
- Bake for 25 to 30 minutes, until golden brown and crisp around the edges.
- Meanwhile, brown the beef and onion in a skillet over medium heat. Drain the grease, then stir in the garlic, Worcestershire sauce, onion powder, salt, and pepper. Cook until the beef reaches 160 degrees Fahrenheit (71 degrees Celsius).
- Fold the bacon and 1 cup of cheddar into the beef. Spoon the filling into the potato cups.
- Sprinkle the remaining cheddar on top and bake for 5 to 8 minutes, until melted and bubbly.
- Rest for a few minutes, remove from the pan, and top with pickles, green onions, and burger sauce or ranch. Serve warm.