Jalapeno Popper Hash Brown Cups

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle; set aside.

Preheat the oven to 425 degrees F (220 degrees C). Place 3 tater tots in each of 24 mini muffin cups.

Bake in the preheated oven for 10 minutes. Remove pan from oven and, using a spoon, end of a wooden spoon, or bottom of a shot glass, press the tater tots down and together to form a cup shape. Take care not to break through the potatoes.

Return to the oven; bake until golden brown and crispy, about 15 minutes more.

Meanwhile, add bacon, cream cheese, Cheddar cheese, chopped jalapenos, and garlic powder to a bowl, and stir until well combined. 

Fill each cup with about 2 teaspoon of cheese mixture, and top with jalapeno slices if desired.  Reserve any leftover cheese mixture for another use. Bake 10 minutes or until gooey, bubbly and lightly browned on top. Let stand 5 minutes before before serving.