Preheat oven to 425°F.

Grease a cupcake pan some cooking spray and place 5 tater tots in each cup. Bake uncovered for 10 minutes.

While the tater tots are in the oven, prepare your sour cream filling.

Place the sour cream, onion flakes, granulated onion and Worcestershire sauce in a bowl and mix to combine. Taste and adjust seasonings, adding salt, if necessary. Place the mixture in the fridge until ready to use. Optional: I like to transfer the sour cream mixture to a piping bag or a resealable plastic bag with a corner snipped off for easier distribution.

After 10 minutes in the oven, remove the cupcake pan, but leave the oven on. Using a pestle, tamper, or the bottom of a small cup, press the tater tots down in the center, forming a tater tot "cup".

Fill each tater to cup with 1 tablespoon of cheese shreds, cover loosely with foil, and bake until the cheese melts, 7 to 10 minutes.

Remove the foil and place back into the oven until the tater tots are golden-brown and slightly crisp around the edges, 5 to 10 minutes.

Remove the cupcake pan from the oven and let cool for 5 minutes, then carefully remove each “cup" and transfer them to a plate.

Fill each cup with the sour cream mixture, followed by a sprinkle of the bacon bits, chives, and more cheese (optional). Enjoy!