Preheat oven to 400 degrees Fahrenheit.

Cook bacon until crispy.

Let bacon cool slightly and then crumble into small pieces.

Add bacon grease evenly to each cup of a 12-cup muffin pan.

In a medium bowl, combine hash browns with 1 1/2 cups of shredded cheese.

Mix gently until the cheese is evenly distributed.

Press approximately 2 tablespoons of the hash brown and cheese mixture into each muffin cup.

Bake in the preheated oven for 18-20 minutes, or until the edges are crispy.

While the hash brown cups are baking, peel the film from the corner of the mashed potatoes container.

Microwave the mashed potatoes on high for 3 minutes.

Remove from the microwave and stir well.

Remove the hash brown cups from the oven.

Spoon equal amounts of mashed potatoes into each cup.

Top each cup with equal amounts of the remaining shredded cheese.

Place the muffin pan under the broiler for approximately 5 minutes, or bake in the oven, until the cheese is melted and bubbly.

Remove the muffin pan from the oven or broiler.

Garnish each cup with sliced green onions and crumbled bacon.

Serve immediately and enjoy.