Sweet Bacon Tater Tots Recipes

Steps:

• For the sweet potato and bacon tots: Boil a pot of salted water. Add the potatoes and partially cook, about 15 minutes. Drain the potatoes and set aside. Meanwhile, add the bacon to a small skillet over medium heat and cook until crisp, about 10 minutes. Transfer the bacon to a paper-towel-lined plate. Finely chop the bacon when cooled. Heat the oil to 300 degrees F in a straight-sided skillet. When the potatoes are cool enough to handle, shred the potatoes using either a box grater or shredding attachment on a food processor. Place 4 sheets of paper towels on a countertop. Dump the potatoes on top of the paper towels and fold the towels over the potatoes. Squeeze as much moisture out of the potatoes as possible. (This is the trick to make perfect tater tots; too much moisture will result in little pieces of potato all around your skillet when frying.) Combine the potatoes with the bacon, flour and 1/2 teaspoon salt. Mix well to combine. Form the potato mixture into small logs using a 1 tablespoon measuring spoon. Working in batches, fry the tots in the skillet until golden brown, 2 1/2 to 3 minutes. Adjust the heat, as needed, to keep the oil at 300 degrees F. Transfer the tots to a paper-towel-lined plate to strain excess fat. Sprinkle the tots with salt while still warm.
• For the creamy mustard dipping sauce: Combine the mayo, honey and mustard in a small bowl. Sprinkle the sauce with salt and pepper. Serve the sweet potato and bacon tots hot with the creamy mustard dipping sauce.

Steps:

• Line a baking sheet with foil Put a baking rake on top of foil/baking sheet Mix brown sugar and chili powder together until well blended Cut each bacon slice into 4 evenly pieces. Wrap bacon around each tater tot. (May need to use a tooth pick to hold bacon on) Roll bacon wrapped tater in the brown sugar/chili mixture and place on baking rake Bake at 375 degrees F for 15 minutes, then raise to 400 degrees F for an additional 5 - 10 minutes or until crispy.

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:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Lay each slice of bacon onto a work surface and place a potato nugget in the center of each bacon slice. Cut a slit down the center of each potato nugget and place a Cheddar cheese piece into the slit. Top each nugget with a dash of hot sauce. Wrap bacon around each filled potato nugget and secure the bacon to the nugget with a toothpick. Transfer the wrapped nuggets to the prepared baking sheet.
• Bake in the preheated oven until nuggets are cooked through and bacon is crispy, 15 to 20 minutes.

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.