{"id":7596,"date":"2019-07-13T09:23:54","date_gmt":"2019-07-13T15:23:54","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=7596"},"modified":"2021-11-15T09:20:16","modified_gmt":"2021-11-15T16:20:16","slug":"tater-tot-skewers","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/tater-tot-skewers.html","title":{"rendered":"Tater Tot Skewers"},"content":{"rendered":"

Stuff on a stick!\u00a0 Great for kids, great for parties, tailgates, barbecues, or just eating.\u00a0 Quick and easy.\u00a0 So, for the population that likes tater tots, I tried several different recipes – really DO NOT BOTHER!!\u00a0 The recipe all assume you are making them at the last minute – not necessary, just save the cheese until you are ready to serve them.\u00a0 Bottom Line:\u00a0 Cooked tater tots on a foil lined pan – single layer (longer for crisper).\u00a0 Skewer with a tooth pick, dip in sour cream-bacon-onion dip, roll in grated cheese.\u00a0 (who cares if it is melted!) Oh, and some ranch\/blue cheese would be good in there somewhere.<\/em><\/p>\n

First try:\u00a0Tater Tot Skewers\u00a0<\/strong>1 lb. frozen tater tots, defrosted 12 slices bacon 1 c. shredded Cheddar 2 tbsp. chives Ranch dressing, for serving,\u00a0 Preheat oven to 425\u00ba. Place a wire rack inside a large rimmed baking sheet. 2. Place a metal rack inside a large baking pan. On a skewer, pierce one end of a strip of bacon. Pierce and place a tater top on top of the bacon, then pierce the same strip bacon again (to top the tater tot) to form a weave. Repeat with two to three more tater tots, depending on the size of your skewers. Repeat to finish the rest of the bacon and tater tots. Place on wire rack and roast for 20 to 25 minutes, until bacon is cooked through. 3. Sprinkle cheese over the cooked skewers and bake until the cheese has melted, about 2-3 minutes more. Garnish with chives and serve with ranch dressing, for dipping. Source: delish. Comments:\u00a0\u00a0<\/strong>Way too labor intensive, too big to eat in one bite, tater tots fall apart.<\/em><\/p>\n

Second try:\u00a0 Loaded Tot Kabobs\u00a0 \u00a0<\/strong>Ore-Ida\u00ae Tater Tots\u00ae, Colby jack shredded cheese, Real bacon bits. Sour cream, Chives (optional), Skewers.\u00a0 Start by cooking your Ore-Ida\u00ae Tater Tots\u00ae according to the package directions.\u00a0 Allow to cool just long enough so you don\u2019t burn your fingers. Loosen Tater Tots\u00ae potatoes from pan and begin to thread them six at a time onto the skewers. Place skewers on baking sheet and top with cheese and bacon bits (as much as you desire).\u00a0 Return pan to oven and bake until cheese is melted. Serve up with sour cream topped with chives as a dip.\u00a0\u00a0Source:\u00a0thecountrychiccottage.net\u00a0Comments:\u00a0\u00a0<\/strong>They stick to the pan and break apart (you really have to over cook – 25 min – to get firm enough to skewer), most of the cheese\/bacon will fall off and remain in the pan, how do you dip six tater tots at once?\u00a0<\/em><\/p>\n

Third try:\u00a0 Loaded Tater Tot Skewers\u00a0\u00a0<\/strong>16 oz Frozen Tater Tots, 4-6 oz of shredded cheddar cheese, 3-4 oz sour cream (extra for dipping), 2 oz cooked and crumbled bacon, 1 tablespoon chopped chives, 10-15 6 inch wooden skewers.\u00a0 Preheat oven to 425 \u00b0,\u00a0Cover baking sheet with aluminum foil, Pour tater tots onto sheet and bake for 20-25 minutes (if you like extra crispy bake for extra 5
\nminutes), Remove from oven and cool just long enough to touch,\u00a0 Load 4 tots onto each skewer and place back on baking sheet, Arrange skewers closely to the next, Sprinkle cheese on top of skewers and return baking sheet to oven, Bake 3 minutes or until cheese is melted, Remove from oven and move skewers to serving platter, Sprinkle bacon on top of tots. Load sour cream into a small zip top bag and snip one corner.\u00a0Squeeze sour cream over tots, Sprinkle with chives. Serve immediately with extra sour cream on side (optional) Source: www.frugallivingmom.com.\u00a0\u00a0Comments:\u00a0\u00a0<\/strong>They got the foil and baking time right, but same issue of cheese falling and dipping being a challenge.<\/em><\/p>\n

Fourth try: Loaded-cheesy-tater-tots.<\/strong>1 bag frozen tater tots, 2 Tablespoon ranch dressing, 2 Tablespoons sour cream, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 5-6 slices of cooked bacon, diced.\u00a0 Cook tater tots according to directions on package. Meanwhile, mix together ranch dressing and sour cream. Set aside.. Removed tots from oven, but keep oven on. Sprinkle with shredded cheeses, and bacon. Place back in the oven for 2-3 minutes, or until cheese is melted.\u00a0 NOTE: You can either keep them on the baking sheet, or place tots in an oven proof pan. If you keep them on the baking sheet, you will be doing a single layer. But if you put them in a pan (as shown in the picture) you will want to do 2 layers. \u00bd of the tots, bacon and cheese, then the other \u00bd of bacon and cheese.\u00a0 Once cheese has melted, remove from the oven, drizzle with the ranch\/sour cream mixture, and serve right away.\u00a0 Source:\u00a0 Family Fresh Meals.\u00a0\u00a0Comments:\u00a0\u00a0<\/strong>Confession – I did not make these.\u00a0 They seem pretty basic but the question is – how do you eat them?\u00a0 toothpick\/fork<\/em><\/p>\n

Fifth try:\u00a0Cheesy Pull-Apart Tater Tots.\u00a0\u00a0<\/strong>2 tbsp. butter, melted,1 tsp. garlic powder, 1\/4 c. freshly grated Parmesan, 1 c. shredded mozzarella cheese, 2 large eggs, 3\/4 bag frozen tater tots (32 oz.).\u00a0 Preheat the oven to 425\u00b0 and grease the bottom and sides of a Bundt pan., As the oven heats, combine the butter, garlic powder, Parmesan, mozzarella, and eggs in a large mixing bowl. Toss in the tater tots until coated. (You may have to work in batches, depending on the size of your bowl.)\u00a0 Pour the tots into the Bundt pan, packing them in so they’ll stick together. Cook for 30 to 35 minutes, or until the tots are crispy. Cool for 10 to 15 minutes before removing the tots from the pan. Source: delish.com.\u00a0\u00a0Comments:\u00a0\u00a0<\/strong>Wow! Could not have gone more wrong!!\u00a0 Did not come out of the pan (Thankfully I had used an angel food cake pan with a removal bottom) and did not hold together, did not pull apart.\u00a0 Plan to use remaining tater tots making this into a casserole for dinner – more cheese!<\/em><\/p>\n

Also Reviewed:\u00a0\u00a0Loaded Totchos.\u00a0<\/strong>1 pkg. (32 oz.) tater tots,1 container (8 oz.) sour cream, 1\/4 cup Ranch Dressing, 3 Tbsp. chopped fresh chives, divided, 1 pkg. (8 oz.) shredded cheddar cheese, 4 slices bacon, cooked, crumbled.\u00a0 Heat oven to 425\u00b0, bake tater tots as directed on package. Meanwhile, mix sour cream, dressing and 2 Tbsp. chives until blended. Spread tater tota onto platter; top with sour cream mixture, cheese and bacon. Sprinkle with remaining chives.\u00a0 Source: myfoodandmyfamily.com.\u00a0 Comments:\u00a0\u00a0<\/strong>Pretty straight forward and more like what we ended up deciding was the best way to deal with tater tots.\u00a0 I would presume these would be speared with a toothpick\/fork to eat.<\/em><\/p>\n

Never admit defeat!\u00a0\u00a0<\/strong>Tater Tots on foil lined pan, check.\u00a0 Oven 425\u00b0, check.\u00a0 Bake 25 minutes, check.\u00a0 Toothpicks, check.\u00a0 Oh, need a dip?\u00a0 How about the leftover marinara sauce (not quite enough) and the hostess gifted jar of Pepper and Onion Relish.\u00a0 Tasty!!\u00a0 Lesson learned – it is all in the dip – clean out the fridge for the win.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Stuff on a stick!\u00a0 Great for kids, great for parties, tailgates, barbecues, or just eating.\u00a0 Quick and easy.\u00a0 So, for the population that likes tater tots, I tried several different recipes – really DO NOT BOTHER!!\u00a0 The recipe all assume you are making them at the last minute – not necessary, just save the cheese … Continue reading “Tater Tot Skewers”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,40],"tags":[],"class_list":["post-7596","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-starch-potatoes"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7596"}],"version-history":[{"count":13,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7596\/revisions"}],"predecessor-version":[{"id":8990,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7596\/revisions\/8990"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}