Homemade Tater Tots With Bacon Food

CHEESY BACON TATER TOTS®

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cook bacon in a large cast iron skillet over medium-high heat until crispy on both sides, about 10 minutes. Place on a paper towel-lined plate and set aside, keeping the bacon grease in the skillet.
• Reduce the heat to medium and add potato nuggets to the skillet. Season with garlic salt and toss until evenly coated. Cook until the outsides are crisp, about 10 minutes, turning carefully with a spatula once or twice. Remove the skillet from heat.
• Carefully remove 1/2 of the potato nuggets from the skillet and spread out remaining nuggets in a single layer. Top with 1/2 of the Cheddar cheese. Place remaining nuggets on top of the cheese and top with remaining cheese.
• Transfer the skillet to the preheated oven and bake until nuggets are warmed through and the cheese is melted and starts to turn golden brown, about 10 minutes.
• While the nuggets are baking, crumble the cooked bacon. Remove the skillet from the oven and top with crumbled bacon, sour cream, and green onions.

HOMEMADE TATER TOTS WITH BACON

Steps:

• Preheat oven to 400 F (if baking).
• Place potatoes in a large pot of cold water and bring to a boil over medium high heat. Reduce heat to low and let it simmer for 5-6 minutes until softened but not completely cooked. Drain well and let cool.
• Meanwhile, sauté bacon (no cooking oil needed) in a large pot or 4 qt. Dutch oven over medium high heat until crisp, about 3-4 minutes. Save bacon fat in a bowl and chop bacon into small bits
• Shred potatoes into thin strips with a box grater. Wash off excess potato starch under cold water and drain well. Squeeze out excess water with a cheesecloth or dish towel and place shredded potato into a large mixing bowl.
• Add bacon bits, flour, mozzarella, garlic powder, Italian seasoning, salt and pepper. Mix until well combined. Shape the mixture into 1.5-inch tater tots, and place on a large half sheet baking pan lined with parchment paper.
• Cook the tater tots: Bake in the oven: Spray some cooking oil spray over the tater tots and bake in a 400F preheated oven for 25 minutes until golden brown, turning the tater tots halfway through baking. Turn the broiler on high for an additional 4-5 minutes to achieve extra crispy browned tater tots, if desired. Keep a close eye on the broiler as things can burn quickly.
• Deep fry: Fill oil about 1-inch high in a shallow saucepan or cooking pot. Heat on medium heat until sizzling hot, about 3-4 minutes. Add tater tots and cook until golden brown and crispy on all sides, about 3-4 minutes.
• Air fry: Add tots in a single layer in the air fryer basket (you may have to cook in multiple batches). Cook at 400F for 12-15 minutes until golden brown and crispy.
• Serve immediately with ketchup or your favourite dipping sauce.

CHEESY BACON-TATER TOT PIE

Steps:

• Bake the Tater Tots as the label directs. Reduce the oven temperature to 400 degrees F and lightly coat a 9-inch pie plate with cooking spray.
• Cook the bacon in a medium skillet over medium-low heat, turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
• Lightly press the Tater Tots into the prepared dish. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes.
• Meanwhile, combine the sour cream and mayonnaise with the Sriracha. Drizzle the pie with the spicy mayonnaise and sprinkle with chives.

HOMEMADE TATER TOTS

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve.

HOMEMADE POTATO TOTS ( TATER TOTS )

Steps:

• Finely shred or use a ricer while potatoes are still hot.
• Stir in flour, salt, pepper and onion (if using).
• Heat 1/4-in oil in heavy pan.
• Form into small balls and drop in oil; fry until slightly golden.
• Drain on paper towels, then freeze for tater tot casseroles or to serve alone.
• When ready to serve, remove from freezer.
• Bake in single layers on a greased baking sheet; at 400 degrees until desired doneness.

HOMEMADE TATER TOTS®

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.

SWEET BACON TATER TOTS

Steps:

• Preheat oven to 375 degrees. Line a cookie sheet with foil and place a cooling rack on top of the pan. This will allow the bacon to crisp on all sides.
• Cut each bacon strip into 4 pieces. I found using kitchen shears worked best for this. Cut the bacon in half and then cut each half in half again.
• Wrap each thawed tater tot in bacon and then roll it in the brown sugar mixture. Place on top of the cookie rack.
• Bake about 10 to 15 minutes at 375, then increase the oven to 400 and let them cook another 5 minutes. Check to see if they are crisping up. You may need to leave them in 5 minutes longer. Check frequently at this point so they don't burn. Serve warm.

BACON-WRAPPED TATER TOTS®

Steps:

• Heat oven to 375ºF.
• Wrap TATER TOTS with bacon; place, seam sides down, on rack of broiler pan.
• Bake 25 min. or until bacon is crisp, turning after 15 min. Meanwhile, mix mayo and ketchup until blended.
• Serve TATER TOTS with mayo mixture.

BACON WRAPPED TATER TOTS

Steps:

• Slightly defrost tator tots to allow toothpick to go through.
• Hold jalapeno slice around tator tot then wrap 1/2 slice of bacon around and secure together with toothpick.
• Make as many as you can then deep fat fry them at 375 degrees for about 3-4 minutes or untill brown and crispy looking. ( I think it cooks a little better after they have been frozen together and it's great to keep some frozen for on the spot snack needing)
• Immediately sprinkle with cheddar cheese (You can microwave a little so the cheese gets melted more) and provide a side of ranch for dipping.

BACON TATER TOTS BAKE

Steps:

• In a large bowl, combine soup, sour cream and onion. Add the bacon and Tater Tots; stir until combined.
• Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
• Cover and bake at 350° for 50 minutes.
• Uncover and bake 8-10 minutes longer or until golden brown.

BACON-WRAPPED TATER TOTS

Steps:

• Preheat oven to 425.
• Wrap 1/3 slice of bacon around each tater tot.
• Place on cooling rack over rimmed baking pan.
• Bake 15-18 min until tater tots are golden and bacon is crisp.
• Broil an additional min if needed to crips bacon.
• To make tator tot skewers allow tater tots to thaw to room temp for 30 minute Place 4 tator tots on each skewer and continue with step 1.

HOMEMADE TATER TOTS

Steps:

• Peel potatoes, place potatoes in pot and cover with cold water by inch. Bring to boil and cook until, parboiled. Drain well and let cool.
• Using a box grater, finely shred potatoes. Make sure you can get as much water out of the shredded potatoes.
• In a large mixing bowl add shredded potato. Stir in spices, flour, and fresh parsley. The mixture should be workable but dry. Form potatoes into tots.
• Heat peanut oil in a large stockpot or deep fryer over medium high.
• Add tots to the fryer, 5 or 10 at a time, and cook until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel lined plate.
• Serve immediately, garnished with parsley. Dipping the tots in our famous Divine Kuizine Remoulade sauce.