Tater tots baked with cheese and bacon Recipe
Tater tots are small potato “bites” beloved in American bars and school cafeterias. In this version you bake them with cheese and bacon, creating something between fries and a potato casserole. It’s classic game‑day food for in front of the TV or a casual get‑together with friends, where everyone eats straight from the tray.
This dish is the essence of American comfort food – crispy potato bites, stretchy cheddar and salty fried bacon create something between a bar snack and a full-on casserole. The flavor is like a cross between fries, roasted potatoes and cheesy nachos that are just begging to be shared straight from the tray. The addition of chives and sour cream balances the richness of the bacon and cheese, so the whole thing doesn’t feel like one-note heaviness.
Chef's tips
The most important step is letting the potatoes steam off properly after boiling – if they’re too wet, the tater tots will spread instead of holding their shape. Form the logs fairly tightly and to a similar size so they bake evenly and develop a crispy crust; if you want extra crunch, you can switch on the fan setting for the last 3–4 minutes. Be careful not to over-dry the bacon – take it out of the pan when it’s browned but still a bit flexible, as it will crisp up further while draining on the paper towel.
How to serve
They’re perfect as a “tray for the middle of the table” for a game night, TV series marathon or board game evening – everyone can pull off their own portions and dip them in a bowl of sour cream. To drink, serve beer (lager, IPA) or homemade lemon-lime lemonade to refresh the palate after the salty bacon. You can also serve them as a side to a simple burger or grilled sausage instead of classic fries.
Ingredients
- potatoes - 800 g
- wheat flour - 2 tablespoons
- garlic - 2 piece
- cheddar cheese - 150 g
- bacon - 120 g
- vegetable oil - 3 tablespoons
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
- sweet paprika - 1 teaspoon
- chives - 3 tablespoons
- sour cream - 100 g
Preparation
- Peel the potatoes, cut them into evenly sized pieces, cover with cold water and cook for 10–12 minutes from the moment they start boiling, until tender but not falling apart. Drain and set aside for 5 minutes to let the steam escape.
- Mash the warm potatoes with a masher into a fairly smooth mixture, but not a completely smooth purée – small pieces can remain. Add the flour, finely grated garlic, salt, pepper and paprika, and mix thoroughly.
- From the potato mixture form small logs about the size of a thumb and arrange them on a baking tray lined with baking paper. Brush the tops with oil using a pastry brush or your hands.
- Place the tray in an oven preheated to 220°C (top and bottom heat) and bake for 20–25 minutes, until the logs are golden and slightly crispy on the edges. Halfway through baking, gently turn them over.
- Meanwhile, cut the bacon into small strips and fry in a dry pan over medium heat for 5–7 minutes, until browned and crispy. Drain on a paper towel to remove excess fat.
- Remove the tray from the oven, sprinkle the tater tots with grated cheddar and the fried bacon. Return to the oven for 5–7 minutes, until the cheese is completely melted and just starting to bubble.
- After taking them out of the oven, sprinkle everything with chopped chives. Serve immediately, with a dollop of sour cream or yogurt on top or on the side in a small bowl for dipping.
Storage
Przechowuj w szczelnym pojemniku w lodówce i odgrzewaj 10–15 minut w 180°C, aby znów były chrupiące. Możesz też zamrozić same upieczone tater tots (bez sera i boczku) i dopiec je później z dodatkami.
