| 2 Cups Mashed Potatoes |
| 3 Large Eggs, beaten |
| 1 Cup Grated Cheese of any type (blue, Parmesan, cheddar, etc.) |
| 1/4 Cup Minced Chives |
| 1/4 Cup Diced cooked bacon or ham, optional |
| Salt and freshly ground pepper |
| Sour Cream to Serve |
Preheat oven to 400 ° F and lightly grease the cups of a mini-muffin tin. Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives and ham. Season, if necessary, with salt and pepper. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese. Bake fore 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream if desired. These can be baked and refrigerated for up to 3 days. To reheat and recrisp; arrange the puffs on a baking sheet and bake at 400° for about 15 minutes.