Preheat oven to 375° F.

Place potatoes in pot, add enough cold water to cover plus about 2 inches above. Bring water to boil, add 1 tbsp. salt. Simmer on medium-low heat for 20 minutes, or until potatoes are tender when pierced.

Mash Smith's French onion dip, butter and garlic into cooked potatoes. Whisk together mashed potato mixture with eggs. Fold in 1-1/2 cups cheddar cheese, Parmesan cheese, chives, parsley and bacon. Salt and pepper, to taste.

Grease muffin tin. Mound potato mixture into muffin cups.

Bake at 375° F for 18-20 minutes, until browned. If using large muffin pans, increase time. If using mini-muffin pans, decrease time.

Let cool for 5 minutes.

Remove from pan and serve with dollops of Smith's sour cream and additional cheese, bacon and chives.