American · Beef
Crispy Potato-Crust Beef Cups
Mashed potato cups with a lightly golden crust, filled with seasoned ground beef and melted cheddar — all of it portion-sized and hand-holdable. These use a muffin tin to hold their shape, which means no pie crust, no fuss, and a consistent result every time. Good for picky eaters who like their components predictable and separate.
Prep 20 min · Cook 30 min · Serves 4
Ingredients
- Russet potatoes, peeled and cubed1½ lb
- Unsalted butter1 tbsp
- Large egg1
- Cornstarch2 tbsp
- Salt½ tsp
- 90% lean ground beef¾ lb
- Garlic powder½ tsp
- Onion powder¼ tsp
- Salt (for filling)¼ tsp
- Shredded mild cheddar cheese½ cup
- Olive oil for greasing1 tbsp
Instructions
- 1
Preheat oven to 425°F. Generously grease eight cups of a standard muffin tin with olive oil.
- 2
Boil peeled potatoes for 12–15 minutes until fork-tender. Drain thoroughly.
- 3
Mash potatoes until smooth. Allow to cool for 5 minutes.
- 4
Stir in butter, egg, cornstarch, and salt.
- 5
Divide potato mixture evenly among eight muffin cups.
- 6
Using a spoon, press the potato mixture against the bottom and sides of each cup, forming a hollow center. Keep the walls approximately ¼ inch thick.
- 7
Bake potato shells for 15–18 minutes until firm and lightly golden around the edges.
- 8
While shells bake, cook ground beef in a skillet over medium heat for 7–9 minutes, breaking it into fine crumbles.
- 9
Add garlic powder, onion powder, and salt. Cook until beef reaches 160°F. Drain excess grease.
- 10
Remove potato shells from oven. Divide cooked beef evenly among the eight cups.
- 11
Sprinkle cheddar evenly over the beef.
- 12
Return to oven for 5–7 minutes until cheese melts and the filling is hot.
- 13
Allow to cool for 5–10 minutes before carefully removing from the muffin tin.
Nutrition (per serving · serves 4)
Estimated values based on ingredient data. Actual nutrition may vary.
Why this recipe works
- The muffin tin format creates perfectly portioned, self-contained cups without any pastry or bread.
- Cornstarch in the potato mixture helps the shells hold their shape and develop crispy edges.
- Pre-baking the shells before adding beef prevents a soggy bottom.
- Fine beef crumbles distribute evenly so every bite has a consistent ratio of potato to meat.
Substitutions
- Use dairy-free butter and cheese for a milk-free version.
- Ground turkey can replace beef if cooked to 165°F.
- Sweet potatoes can replace russet potatoes, but the shells may be softer and need more cornstarch.
Picky-eater notes
- Serve beef, mashed potatoes, and cheese separately if mixed textures are uncomfortable.
- Make the shells thicker for a softer texture or thinner for crispier edges.
- Omit cheese for a less sticky filling.
- Use only salt on the beef for a very mild flavor.
Storage & reheating
Refrigerate up to 3–4 days. Reheat in an oven until thoroughly hot — the shells will soften during refrigeration but firm back up when reheated.
FAQ
- Can I make the potato shells ahead?
- Yes. Bake the empty shells, cool completely, and store covered in the refrigerator for up to 2 days. Fill and reheat with cheese when ready to serve.
- How do I get them out of the tin without breaking them?
- Let them cool for at least 5–10 minutes first. Run a thin spatula or butter knife around each cup before lifting. Well-greased tins release cleanly once cooled.
- Can I use instant mashed potatoes for the crust?
- Prepared instant mash can work, but make it slightly stiffer than usual. The cornstarch and egg still need to be mixed in. Results may vary by brand.
