Sometimes, the headline just writes itself.
I have no idea where I came across this recipe, by Wendy Bradley, tho’ a quick search of da Google takes me to The Chew on ABC – which I have never, ever seen. Still, come across this recipe I did, and as much as Rich likes his tots, I figured he’d more than likely like these.
Yup. Big hit.
If a bit fussy, it seemed to me, to put together. My tots were kinda crumbly, but I’d thawed them one day, thinking we’d have them that evening with dinner, but ended up letting the bag sit in the fridge for an extra day or so, so mebbe that was my fault.
Fussy and/or crumbly or not – these made for one fine tot, and I highly recommend you try them – Rich has already decided they will be a featured munchie at our next gathering.
•1/2 bag Tater Tots (thawed)
•Slice cheese – I used Colby-Jack
•1 (16 oz) package bacon (strips cut in half)
•1/2 cup brown sugar
Line a baking pan with foil – I also used a rack fitted into the pan, which I prepped with a bit of cooking spray.
Slice the tot open (Ms. Bradley says to ‘cut a small hole’ in the tot, but I couldn’t work out what she meant, and them there was that whole ‘crumbly’ issue. Feh. Butterfly the suckers and call it a job well done.
Place a small piece of the cheese on the tot, add a dash of your favorite hot sauce, then close the tot, roll up in the half bacon slice, and secure with a toothpick. Place on the baking pan and repeat with the remaining tots.
Drizzle with the brown sugar (or, roll the bundles in it), then bake for 15 to 20 minutes, until the bacon is nicely browned and just a bit crispity.
We had ours, with a drizzle of the Best! Honey Mustard, along side Buffalo-style sticky chicken wings for a snack-food themed (and oh! so tasty) Friday night dinner.
Tots ‘n wings, it’s what’s for dinner!