Place potatoes in a soup pot and add just enough water to cover them. Bring to a boil over high heat then reduce heat to medium and cook 12 to 15 minutes, or until fork-tender. Drain off water, mash the potatoes, and allow to cool.
Preheat oven to 400° F. Lightly grease 2 large muffin pans.
In a medium mixing bowl, whisk the eggs then mix in the sour cream. Stir in bacon, cheese and chives. Season with salt and pepper to taste.
Add 4 cups mashed potatoes and mix well. Spoon them into the pan filling the cups to slightly below the top.
Bake 25- 35 minutes until the potatoes are browned and set. Remove from oven and let cool 5 minutes before removing from pan. Serve with sour cream, if desired.