pop pop poppers!

I love the thick cut bacon from Costco. It’s the only kind I buy, so it is what I used to make these yummy tater tot poppers. That was a big mistake! By the time the bacon baked enough to get crispy, the tots were nearly falling apart. Be sure to use cheap thin-slice bacon … my mistakes are all for your benefit. You’re welcome!

These poppers are spicy-sweet. You can amp up the wow factor by replacing the maple syrup used in the brown sugar glaze with jalapeño jelly. I didn’t think of it until after I made them, but I’ll be doing that next time, for sure! For some unknown reason, the jar of pickled jalapeño didn’t make it into the “ingredients photo” but be sure to include them when you make this ~ otherwise, they are not poppers at all ~ just boring bacon-tots.

Lastly, I don’t give you quantities here so make as many or as few as you’d like. I suggest many. They are addicting.

Tater Tot Poppers

• Frozen tater tots
• Sharp white cheddar cheese, cut into thin strips the length of a tater tot
• Pickled jalapeño peppers, drained
• Bacon slices, cut in half cross-ways
• Dark brown sugar
• Maple syrup or jalapeño jelly
• Minced fresh Italian parsley

Preheat oven to 400 degrees. Line a baking sheet with foil, parchment paper, or a silicone baking sheet.

Place one tater tot, one strip of cheese, and one pickled jalapeño piece on a half piece of bacon.

Wrap the bacon around the tot and place seam-side-down on the prepared baking sheet. Repeat with remaining tater tots, cheese, jalapeño, and bacon pieces.

Mix equal amounts of brown sugar and maple syrup (or jalapeño jelly) in a small bowl until smooth. (I used 1/4 cup of each for 1 baking sheet of poppers and had a bit left over.) Liberally brush the tops of the tots with the sugar mixture.

Bake for 20-25 minutes or until the bacon is crispy.

Use a metal spatula to transfer to a serving platter and garnish with parsley. Provide little picks for guests to use so they can pop the yummy gems right in their mouths.