Mini Loaded Tater Tot Cups

 

48 regular-sized frozen tater tots

3 slices center cut bacon

2 oz shredded 2% milk sharp cheddar cheese

¼ cup light sour cream

1 tsp. chopped chives

 

Pre-heat the oven to 425. Mist a 24-count mini muffin tin with cooking spray and position two tater tots into each well. Place the muffin tin into the heated oven and bake for 10 minutes. While the tots are baking, cook the bacon to crisp according to package instructions, and then let it drain on paper towels. Crumble or chop the bacon into small pieces and set aside. When the tots come out of the oven, use something circular that’s either flat or rounded on the bottom and about 3/4” – 1” wide (I used the back of a serving utensil) to push into the center of each pair of tater tots, pressing down the center to form a cup (see photo in post above). Place the potato cups back into the oven for 10 more minutes. Remove from the oven and sprinkle the shredded cheese evenly amongst the cups. Return the cups to the oven for another 5 minutes. Remove the cheesy potato cups from the muffin tin and transfer them to a serving platter. Top each cup with ½ tsp. of sour cream and then sprinkle the crumbled bacon and chopped chives evenly amongst the cups. Serve