Cook the potatoes in the stock (either in a saucepan - add the potatoes after the stock has boiled for 2-3 minutes or in the microwave for 5 minutes) they need to be bendy but not soft.
Allow the potatoes to cool for a few minutes and reserve the stock
Start with a layer of potatoes in the cupcake pan. You want to cover the bottom.
Then sprinkle bacon on. Next is a layer of potatoes.
Then onion. Repeat, ending with a potato layer.
Spoon a dessert spoon of the chicken stock over each "cup cake". The pour over about a dessert spoon of cream into each one. It will sink between the layers.
Top with grated cheese.
Bake in the oven for thirty minutes or until the cheese is golden and the cream is bubbling. Allow to cool in the pans for 5 minutes before removing if serving immediately. If freezing, wait until cool then put in the freezer as is. They are easy to decant when frozen and will hold their shape well enough to be transferred to a container.