Bacon and Spuds – a great combination

it was “eat at Sunday School” day yesterday – the last Sunday of the month usually is and I love to spring a new recipe on the group.  This one was a big hit….so much so that there wasn’t a crumb left on the plate.   These were great for breakfast, but would also make a great Super Bowl munchie, or a great side to your favorite steak/chicken dish or your hamburger/hot dog cookout.   

Bacon Wrapped Tots

1/4 cup ketchup

2 Tbsp barbecue sauce

2 tsp firmly packed dark brown sugar (I only had light brown and used that – worked fine –  Splenda Brown sugar would also work fine)

12 slices bacon (I used a thin cut applewood smoked)

48 extra-crispy tater tots (I used Ore-Ida Extra Crispy)

Preheat oven to 425 degrees.  Line a rimmed baking sheet with aluminum foil (makes cleaning up easy).  Place a cooling rack on top of the baking sheet.

In a small bowl, mix the ketchup, barbecue sauce and brown sugar. Brush both sides of the bacon with ketchup mix.  Cut each slice of bacon in half crosswise and then in half lengthwise so that each slice of bacon makes 4 pieces.  Wrap each prepared piece of bacon around a tater tot, and place seam side down on the rack.  Ready for the oven:

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 Brush tops of prepared tater tots with remaining ketchup mixture.  Bake for 30 to 35 minutes, or until bacon is crisp.  

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Don’t they look yummy??!!  

Next time, since I don’t eat bacon, I plan on brushing some extra tater tots with the left over sauce, and sprinkling some of my taco seasoning mix (homemade, of course) which has a nice kick in it on the tots and letting them bake.   My, I can taste those little spuds now.   Enjoy!

 

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