About 30 potato cups
5 Idaho potatoes
1 pint sour cream
1 bunch scallions
1 8oz block sharp cheddar, shredded
1 package tofu bacon
Fresh ground black pepper
Wash and peel the Idaho potatoes and reserve in cold water to prevent browning. Working one at a time, slice each potato into ¾ inch slices. Lay slices on a flat surface and using a 1 ¼ inch ring mold cutter cut the potato slices into 1 ¼ inch by ¾ inch cylinders. Using a melon baller scoop out a half-inch deep scoop out of the top of each potato cylinder. Place the potato cups back into the cold water and repeat until all the cups are made (leftover potato pieces are great for hash browns or mashed potatoes).
Once all the potatoes have been made into cups, thoroughly dry the cups on a paper towel lined baking sheet. Once dry, remove the paper towels and lightly drizzle the potato cups with oil and season with salt and pepper. Roast in a 350-degree F oven until tender and lightly browned, about 20 minutes. Allow the cups to cool. Once cooled, fill the cups equally with the shredded cheese. Cups are now ready for service and can be reserved by covering in the fridge for up to one week.
For service, place the desired number of cheese filled cups on a baking sheet and heat in a 350-degree F oven until the cheese is melted and the cups are hot (about 5- 7 minutes) allow cups to cool for 1-minute. Pipe sour cream on top of cheese and garnish with a scallion slice along with a sliver of bacon.