1. Cook the chicken strips according to package directions. (Nicole used her air fryer at 400°F for about 12 minutes.) Cut them into small pieces for topping the potato cups.
2. Preheat the oven to 425°F for the potato cups.
3. Lightly grease a muffin tin and place tater tots into each well. (about 5 if regular size for 8 to 10 if using minis)
4. Bake for about 15 minutes until they are soft and just starting to crisp.
5. Remove the pan from the oven and carefully use a kitchen utensil handle or shot glass to press down the center of the potatoes to form into a cup.
6. Place the pan back in the oven to continue crisping the potato cups for another 10-12 minutes.
7. Remove from the oven again and add cheese into each cup.
8. Return to the oven to melt the cheese (a few minutes).
9. Remove from the oven a final time and top the melted cheese in each cup with chunks of chicken, bacon, sour cream and green onions.

Buffalo Chicken Variation:

Toss the chicken in buffalo sauce and use ranch or blue cheese dressing in place of the sour cream.

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