Peel and cube the potatoes, then place them in a pot with boiling water and add 1 teaspoon of salt. Cook until soft and tender.

In a skillet, heat olive oil and sauté the finely chopped onion until translucent.

Add 400 g of ground beef and cook while breaking it apart with a spatula.

Season with 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon fried garlic, and ½ teaspoon black pepper. Mix well.

Stir in ½ cup of tomato sauce, cover, and let cook for about 10 minutes.

Drain the potatoes and transfer them to a bowl. Add 1 tablespoon of butter and parsley to taste. Mash until smooth and creamy.

Grease a glass baking dish with olive oil, spreading it evenly with a brush.

With your hands, take small portions of the mashed potatoes and shape them into cups with a cavity in the center. Arrange them in the baking dish.

Sprinkle grated parmesan into the bottom of each potato cup.

Fill each cup with the seasoned ground beef mixture, pressing gently to level the filling.

Top generously with grated mozzarella.

Bake at 180°C (350°F) for about 25 minutes, or until the cheese is melted and lightly golden.

Remove from the oven, serve with a spatula, and enjoy hot.