Triple-Double Potato Crisps

Preheat oven to 400 degrees. Boil unpeeled pearl onions in water about 5 minutes; drain, peel off outer layer and set aside. Shred the potato; rinse in cold water. Use about 1/2 tablespoon of the butter to grease 6 muffin cups and set aside. Squeeze potatoes dry and, in a small bowl, combine the shreds with salt, pepper and remaining 1 1/2 tablespoons of the softened butter. Press about 2 tablespoons into each muffin cup, pushing mixture up the sides and covering bottom. Bake about 35-40 minutes, on bottom rack of oven, checking occasionally to see if crispy. Carefully remove from tin and place on a baking sheet; bake an additional 3 minutes, if needed, to crisp bottoms. Set aside to cool on a baking rack. Preheat a flat griddle pan over medium-high heat. Mix both cheeses together in a bowl and spread about 2 rounded tablespoons of the cheese to a 3-inch circle. Keep cheese light around edges so it looks "lacy." With a flat griddle, you can make 3 or 4 circles at once. When the crisps are slightly golden brown underneath, carefully remove with a thin metal spatula. QUICKLY drape over a small overturned juice glass and press lightly with fingers to form into the shape of a shell. (These will fit inside the baked potato crisps.) In a bowl, combine mashed potatoes, 1 tablespoon of the crumbled bacon, about 2 rounded tablespoons cheese mixture, the chopped white portion of the green onion, and the sour cream. When ready to serve, heat mashed potato mixture and, if potato crisps were made ahead of time, put them in the oven at a low temperature to crisp before filling them. Place a cheese crisp inside each potato crisp. Mound mashed potato mixture into each shell. Cut off the top and bottom of each pearl onion, and make an "X" half way down in center. Place pearl onion on top of potatoes and push a little to open the top. Garnish with remaining crumbled bacon and the chopped green portion from onion top.