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Bacon Cheddar Tater Tots

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PREP TIME
10 min
COOKING TIME
50 min
TOTAL TIME
60 min
SERVINGS
12 servings
Snack
Bacon Cheddar Tater Tots
Ingredients
  • 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
  • 4 slices bacon
  • 2 tablespoons butter
  • 1 shallot, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 2 tablespoons sour cream
  • 1 pinch ground black pepper
  • 1 pinch nutmeg
  • 1 1/2 cups shredded sharp Cheddar cheese, divided
  • 3 green onions, sliced
  • 2 tablespoons sour cream, or to taste
Instructions
1
Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
2
Arrange the potato nuggets in a single layer on a baking sheet, making sure they don't overlap.
3
Place the potato nuggets in the preheated oven and bake until they are lightly golden brown, requiring about 20 to 25 minutes of cooking time.
4
Meanwhile, heat a large skillet over a medium-high heat source. Cook the bacon in the hot skillet, stirring occasionally, until it is evenly browned and crispy, taking around 10 minutes. Remove the bacon from the skillet with a paper towel-lined plate and chop it coarsely before setting it aside.
5
Prepare the sauce: Melt butter in a saucepan over medium heat. Cook and stir the shallot in hot butter until it becomes fragrant and aromatic. Stir in flour and cook until it reaches a light golden color, approximately 2 minutes later. Whisk in milk and sour cream; stir until the mixture becomes smooth and thick, taking about 5 minutes. Season with black pepper and nutmeg to taste. Stir in 1 cup of Cheddar cheese until it is fully melted.
6
Transfer the cooked potato nuggets to a 9x13-inch baking dish. Sprinkle the cooked bacon on top of the nuggets. Pour the cheese sauce over the nuggets. Cover the dish with the remaining 1/2 cup of Cheddar cheese.
7
Place the potato nuggets in the preheated oven just until the cheese melts, requiring about 7 minutes of additional cooking time. Garnish with green onions and sour cream before serving.