What’s more comforting than tater tots covered in a golden crust of cheese? Now make them an appetizer, and you’re set for a perfect game day.
Loaded Tater Cups
1/2 pound cooked bacon, roughly chopped
1/2 yellow onion, diced
1 tub green onion sour cream dip
For the cheese sauce:
2 tablespoons unsalted butter
2 tablespoons AP flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 cup milk
2 cups cheddar cheese, shredded
Preheat the oven to 450 degrees. Spray a mini-muffin tin with nonstick spray, and place 3 tater tots in each cup. Bake for 10 minutes.
In the meantime, make the cheese sauce: In a sauce pan over medium heat, melt the butter. Add in the flour and seasonings, and whisk until a thick paste has formed. Slowly pour in the milk, whisking continuously. Then add the cheese; stir until the sauce is smooth.
For the tater tots: Remove from oven, and using the back of a teaspoon, smash the center of each cup. The tater tots should crawl up the cups’ sides, and there should be a crater in the center of each. Return to the oven for another 10 minutes, or until golden and crispy.
Sprinkle with flaky salt, then add about a teaspoon of the cheese sauce in the cups’ centers, followed by about 1/2 teaspoon of bacon and onion. Repeat with remaining ingredients. Drizzle or serve with the green onion sour cream dip.