Preheat your oven to 400°F (200°C) and grease a muffin tin with cooking spray or softened butter.

Boil peeled and cut russet potatoes in salted water until fork-tender (15-20 minutes). Drain and mash with butter, milk, and seasonings.

Press mashed potatoes into muffin cups to create nests, maintaining a thick enough wall.

Mix shredded cheddar cheese, crumbled bacon, and chopped green onions in a separate bowl for the filling.

Spoon filling into each potato nest, slightly packing it but leaving some exposed potato.

Bake in preheated oven for about 20 minutes until tops are golden and crispy.

Let cool for a few minutes before gently removing nests from the muffin tin and serving warm.