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 for 20 minutes, or until potatoes are tender when pierced.
Mash 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.