I know what you are thinking, “Amber, you’ve fallen so far off the paleo wagon.” Yes, that’s true. December has been a pretty junk-food-filled month for me. It’s as if my body says, “I want ALL the junk food before you put us back on a healthful diet after the first of the year.” So, why not go out with a bang? (Did I mention I am the best at making food-related excuses?)
As I headed into the grocery store, I realized I’ve never purchased tater tots before and had no idea which isle I’d find them in. After walking up and down the freezer isles, I finally found them in the vegetable section. Can you believe that? No wonder our country has such a difficult time getting people to eat nutrient-rich fresh green veggies. Tater tots qualify as a vegetable. What a joke. Anyway, I digress.
There’s nothing healthful about this dish, but it is nothing short of outstanding. I guarantee, if you took these to a party, they’d disappear in 5 minutes. They are irresistible. We dipped ours in lavender mustard and it was absolutely perfect. I am sure they’d be good in honey mustard or dijon mustard, as well. And if you don’t like mustard, they are good all by themselves. Make sure you cook them long enough to enjoy the crispy bacon. If you undercook them, they are likely to be pretty soggy.
- 1 bag of tater tots, thawed
- 1 16 oz. package of bacon, strips cut into 4 pieces
- 2/3 cup brown sugar
- 2 tablespoons chili powder
Preheat over to 375 degrees. Line a cookie sheet with foil and place a cooling rack on top of the pan. In a small bowl, mix brown sugar and chili powder. Wrap each tater tot in bacon and then roll it in the brown sugar mixture. Place on top of the cookie rack. Bake about 10 to 15 minutes at 375, then increase the oven to 400 and let them cook another 5 minutes. Continue to cook in 5 minutes increments, checking for crispiness (I pulled mine out after 3 additional 5 minute increments). Best served warm.