Start by heating a fry pan with the Olive oil. When hot, add the bacon and sauté it until it releases its fat. Add onion and cook until it turn light golden brown. Add diced potatoes. Cover the pan and cook until they start to soften.

While the potatoes are cooking, prepare your soufflé cups by greasing them with butter or non-stick spray and coating them with grated Parmesan cheese.

In a separate saucepan, combine heavy cream with cheddar, Brie, and Parmesan cheese. Add garlic and nutmeg. Melt the cheeses into the cream over low heat.

Once the potatoes are tender, add spinach and cook until wilted and let the mixture cool slightly.

In a separate bowl, add the eggs and hot sauce and mix well. Introduce the warm cheese mixture slowly to temper the eggs, ensuring they do not scramble. Mix well and add salt and pepper to taste.

Fill each prepared soufflé cup with the potato mixture, then pour the cheese and egg mixture over the top, filling each cup almost to the brim.

Place the filled cups on a baking sheet and bake in the oven at 350°F for about 25-30 minutes, until the soufflés are puffed and golden.

Allow the soufflés to rest for at least 30 minutes before unmolding. To reheat, place the soufflés in a warm oven or microwave for a brief period until heated through.

Enjoy your light and fluffy Potato Soufflé, a perfect side dish for any occasion.