This week, I just had to share the recipe that Robyn and I accidentally stumbled upon when planning our annual last-Christmas-Saturday holiday party shindig.
The name of our gathering is a work in progress.
But on to more important matters…
The Recipe
Ingredients
- Frozen tater tots, approximately 2 lbs
- Bacon, cooked and chopped into bits
- Arugula (5 oz clamshell)
- 1 pt cherry tomatoes, quartered
- Vegan ranch (homemade or store bought)
- Finely diced red onion (about 1/4 cup)
Directions
- I recommend cooking the bacon in a cast iron or oven safe skillet and then adding the tater tots directly into the skillet after you remove the bacon for chopping. That is what Robyn did, and the residual bacon grease added flavor and extra crisp to the tater tots!
- Add your tater tots directly into the pan(s). We used two oven-safe skillets.
- Bake in the oven according to package directions or until crisped and browned to your liking.
- Remove skillets from oven, drizzle with ranch (Robyn’s homemade ranch is THE BOMB) and immediately add as much arugula as you prefer.
- Top with quartered tomatoes, diced red onion, crumbled bacon, and more ranch, if desired.
- Try not to eat the entire pan yourself.
This recipe is super indulgent and definitely not an everyday meal. But for a special occasion like a holiday party, these BLT tater tots were a feast for the eyes – and the tummies!
You can also do what we did and reserve some of the plain tater tots if you have little ones who might balk at the toppings. Weirdos.
Let us know if you try this recipe or what else you like to top your taters with!