Tater Tot Cups
These are perfect for a Super Bowl Party. They are bite size and are hand held appetizers. You can get creative with the toppings such as chopped chives, ranch dressing, barbeque sauce, diced tomatoes, or jalapenos.
bon COOK tools used: Perforated Baking Sheet, Flexiflat, Mini Muffin Tray, Eco Chop, Shaper, Santoku Chef Knife
Ingredients
48-60 frozen tater tots (16-oz bag)
3/4 cups cheddar cheese, shredded
1/2 cup sour cream
4 slices bacon, cooked and crumbled
2 green onions, sliced (green part only)
Directions
Preheat the oven to 400 degrees F. Place the Flexiflat on a Perforated Baking Sheet and add the bacon. Place in the oven and cook until crisp (I use thick sliced bacon and it takes about 20 minutes).
Remove from the oven and place the bacon on paper towels to drain. After the bacon has cooled, place in the Eco Chop and pull until desired crumbles.
Heat the oven to 450 degrees F. Place the Mini Muffin Tray on a Perforated Baking Sheet. Place 2-3 tater tots in each muffin cup (I found out 3 tater tots work well). Bake for 10 minutes. Remove the tray from the oven.
Spray the bottom of the Shaper (or a shot glass works well) with olive oil spray. Use it to press the tater tots in each muffin cup to make a potato cup. Return to the oven; bake for an additional 15 minutes or until deep golden brown.
Add 1 tablespoon of cheese to each potato cup. Bake for 4-5 minutes, or until the cheese has melted. Let cool slightly and transfer to a platter.
Add sour cream, bacon, and green onion to each tater tot cup.
* You can make these ahead by following the steps before adding the cheese, then refrigerate. Before serving, cover the Muffin Tray with a Bonmat and bake the Tater Tot Cups at 400 degrees F for 10 minutes, or until crispy and golden. Add the cheese to melt then add toppings and serve.