Bacon Tater Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon on paper towels.
• Spread bacon into the bottom of a 9x13-inch baking dish to cover. Spread potato nuggets over the bacon.
• Beat eggs, milk, salt, and pepper together in a bowl; pour over the layer of potato nuggets. Top with Cheddar cheese.
• Bake in the preheated oven until hot in the center, about 1 hour.

Steps:

• Preheat oven to 400°. In a large skillet over medium heat, cook beef and 1 cup onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes. Drain. Stir in tomato sauce, process cheese, mustard and Worcestershire sauce until cheese is melted, 4-6 minutes., Transfer to a greased 13x9-in. or 3-1/2-qt. baking dish. Sprinkle with cheddar cheese and bacon. Top with Tater Tots. Bake, uncovered, 35-40 minutes or until bubbly. Top with tomatoes, pickles and remaining onion.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook beef and onion over medium-high heat 7 to 9 minutes, stirring frequently, until brown; drain, and return to skillet. Stir in seasoning, soup and sour cream; stir to blend completely.
• Place half of the frozen potatoes in single layer in baking dish. Spoon beef mixture on top. Top with half of the chopped bacon, 1 cup of the Cheddar cheese, the remaining frozen potatoes, then remaining 1 cup cheese.
• Bake 40 minutes; top with remaining chopped bacon. Bake 5 to 10 minutes or until casserole edges are bubbly and potatoes are lightly browned. Sprinkle with green onions.

Steps:

• 1. Cook bacon until crispy and done through.
• 2. In a large bowl, combine the soup, sour cream, onion, and spices.
• 3. Add the bacon and tater tots. Stir until all combined.
• 4. Transfer to a greased 13x9x2" baking dish. Top with cheese if desired. Cover and bake at 350 degrees for 50 minutes.
• 5. Uncover and bake for 8-10 minutes longer or until golden brown (and cheese is melted if used).
• 6. Yields: 10 servings; can be downsized for a smaller dish

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.

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.

Steps:

• Preheat oven to 400°. In a large skillet over medium heat, cook beef and 1 cup onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes. Drain.
• Stir in tomato sauce, Velveeta, mustard (I could not get much mustard flavor with the ground mustard, so I added a squeeze of prepared mustard), Worcestershire sauce, salt and pepper to taste until cheese is melted, 4-6 minutes.
• Transfer to a greased 13x9-in. or 3-1/2-qt. baking dish. Sprinkle with 1 1/2 cup cheddar cheese and bacon. Top with Tater Tots. Bake, uncovered, 30 minutes; top with remaining 1/2 cup cheese and bake additional 10 minutes. Top with tomatoes, pickles and remaining onion. **I have tomato haters, so instead of tomatoes,I drizzled a little ketchup on top. Yield: 12 servings.