Tony was coming to visit and was arriving sooner than I expected (YAY!) but that means I didn’t have the 2.5 hours needed to roast a chicken for dinner like I was planning. So I sat there thinking what would be simple, quick, and can be made using what I have on hand?
I came up with these loaded tater tot-chos (or tater tot nachos)!
Tater tots are kind of a staple in the Midwest. I don’t really ever think to make them though unless I’m making tater tot hotdish. But I do try to always have at least one bag in the freezer for when the craving strikes. I also happen to have a lot of fresh produce right now (thank you sweet Summer time), so I have lots of nacho-y toppings all ready and cut up in my fridge 🙂
This isn’t the healthiest recipe, of course. But shoot. You’ve gotta enjoy life, right? I hope you looove these as much as we did!
For the tots:
•1 bag frozen tater tots
•5 slices bacon (any kind)
•1 1/2 cups shredded cheese (any kind)
•1 large diced tomato (or a handful of cherry tomatoes cut in half)
•1/3 cup sliced green onions
•1/3 cup sour cream
•pickled jalapeños (for topping)
Preheat the oven to 400 degrees F. Spray a 9×13 pan with olive oil or pam. Add the Tater tots and bake according to the package directions (or until golden brown).
While the tots bake, fry up the bacon in a pan.
I didn’t make mine super crisp because it’ll bake a bit more in the oven (and also because I prefer wiggly bacon, not super crisp).
Once it’s cooked, transfer it to a cutting board (and reserve some grease in the pan).
Blot the grease off with a paper towel.
Then chop the bacon into pieces.
Once tots are golden brown, add the two cheeses and the chopped bacon on top. Then put the baking dish back into the oven until cheese melts (about 5-10 minutes).
While it’s baking, add the eggs to the frying pan and fry them in the bacon grease, until over easy.
Take the tots out of the oven and top with the eggs.
Then add the rest of the toppings.
And devour! 🙂