Step 1

Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.

Step 2

Place 4 to 5 frozen potato nuggets into each muffin cup.

Step 3

Bake in the preheated oven for 10 minutes.

Step 4

Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.

Step 5

Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).

Step 6

Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.

Step 7

Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.