1. Prepare the hash brown cups: Preheat the oven to 425°F (220°C). Generously grease a standard 12-cup muffin pan with nonstick cooking spray. Place the shredded hash browns in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. In a large bowl, combine the dried hash browns, beaten egg, Parmesan, melted butter, olive oil, minced garlic, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until evenly combined. Divide evenly among the 12 cavities. Press firmly against the bottoms and sides to create hollow potato nests. Bake for 22–28 minutes until the edges are golden brown and crispy.

2. Prepare the bacon cheeseburger filling: Cook the bacon in a skillet over medium heat until crispy. Transfer to paper towels and crumble. Reserve approximately 2 tablespoons for garnishing. Leave approximately 1 tablespoon of bacon grease in the skillet. Add ground beef and cook for 6–8 minutes, breaking it into small crumbles, until fully browned. Add diced onion and cook for 3–4 minutes. Stir in minced garlic and cook for approximately 30 seconds. Add Worcestershire sauce, ketchup, yellow mustard, ranch seasoning, smoked paprika, and black pepper. Fold in the remaining cooked bacon. Cook another 2–3 minutes to reduce excess moisture. Drain excess grease as needed. Ensure ground beef reaches 160°F (71°C), then taste before adding additional salt.

3. Assemble and bake: Combine shredded cheddar and Monterey Jack in a bowl. Remove baked shells from the oven and keep them inside the muffin pan. Spoon the warm bacon cheeseburger filling into each cup. Sprinkle the cheese mixture generously over the filling. Reduce the oven to 375°F (190°C). Return the pan to the oven and bake for 6–9 minutes until the cheese is melted and bubbly.

4. Finish and serve: Remove the pan and rest approximately 5 minutes. Carefully loosen the edges with a small spatula and transfer cups to a serving platter. Sprinkle with chopped dill pickles, drizzle with ranch dressing, and add the reserved bacon and chopped green onions. Add optional toppings if desired. Serve immediately while the shells are crispy and the cheese is warm.