How to make Bacon Wrapped Tater Tots with cheddar and jalapeno
Bacon Wrapped Tater Tots might just be the best food ever served on a toothpick. If you’re scared people might judge you for eating an entire plate, just tell people they’re shish kabobs.
A friend asked a few weeks ago after seeing the post about how to make Deep Fried Oreos if I had ever tried Bacon Wrapped Tater Tots. I had never heard of such a marvelous idea, but I figured it couldn’t be too tough to replicate. It turns out I was right. You could simply wrap tots in bacon. I wanted to up the ante though, so I packed minute with cheddar cheese and jalapenos.
These couldn’t be much easier. There are only four ingredients: bacon, cheese, jalapeno, and Napoleon’s (what ever happened to him?) favorite snack, tots. You’ll also need oil in which to fry them, but I assume that’s still in your Fry Daddy from the last time you made Cheesy Bacon Bombs.
If you’re at the stage in the photo above, you’re already 1/3 of the way done. See? I told you this was going to be easy. Defrosted tater tots are tougher to work with and a few might fall apart on you, but it’s important so they fully cook by the time the bacon is done. No one likes an under-cooked tot.
I’m sure you’ve always longed to be a sandwich artist, so here’s your chance to create a masterpiece. Put an slice of jalapeno on one end of a 1/2 strip of bacon. Toss some cheese in between the two halves of the tot and put it back together. Set the tot on top of the jalapeno, and roll the whole thing in that porky goodness. Stab it with a toothpick to hold everything together, and you’re done!
Obligatory “food in fryer” shot! The Fry Daddy is probably the best thing I’ve bought for my kitchen. I’m not pimping the brand, just the appliance itself. Having a having a small deep fryer is perfect. I was able to make the Cheesy Bacon Bombs I mentioned earlier by frying in a pan, but this cooks them much more evenly. It also regulates the temperature so I don’t burn down my apartment. Continued housing is a nice bonus.
That’s it. There were only three steps of which to take a picture. It really is that simple to make Bacon Wrapped Tater Tots. They were hot, crispy, and absolutely delicious. Plus, my apartment didn’t smell like bacon for the next 12 hours because I deep fried them. Don’t get me wrong. It’s a great smell but not when you have nothing left to eat.
I dipped mine in leftover Knob Creek Rye whiskey BBQ sauce from the Whiskey and Apple Baked Beans recipe, but you don’t necessarily have to use a boozy BBQ sauce. That one is mustard-based though, which was perfect with Bacon Wrapped Tots. A Sriracha ketchup would be great too.
- 32 Tater Tots, defrosted
- 1 cup Cheddar Cheese, shredded
- 3-4 Jalapenos, sliced
- 16 slices Bacon, cut in half
The amounts are entirely based on how many tots you want to make, knowing full well you’re eating them all. Each needs 1/2 slice of bacon.
- Plug in deep fryer (or heat oil in pan/pot to 375-400).
- Split defrosted tater tots in half, add cheese and perform reconstructive surgery on tot.
- Place new and beautiful tot with a slice of jalapeno at one end of 1/2 bacon strip.
- Roll it up tightly and stab former pig with toothpick.
- Place 3-4 super tots in hot oil for 2 minutes.
- Check to see if bacon is deliciously brown (you racist), continue cooking if not.
- Allow to drain on paper towel.
- Stack on penguin shaped plate (this step is essential).
- Eat until Kevin Spacey appears to kill you for gluttony.
- Have one more.