I’ll let you in on a little secret: I’m not a fan of sporting events, live or televised. Just can’t get into them (or even pretend to).
I am, on the other hand, a fan of yummy snacks.
Yummy snacks such as these bacon broccoli tater tots. Dunked in maple mustard. And with that combination, everyone wins, and nobody loses. (Isn’t that more fun?)
I just love whoever coined the term “tater tots.” The name itself is adorable, and just hearing it brings back memories of school cafeteria lunch lines—waiting patiently for that glistening pile of fried potatoes and then dunking them into a lake a of ketchup.
But why go the processed, preserved, packaged tater tot route when you can make them at home 10X tastier, 10X healthier, and (I’d even argue) 10X cuter?
Plus, you can even sneak some broccoli on in there and still be a snack-time hero.
For the record, I love broccoli, but I know not everyone does (especially the little guys) so these tater tots are a good hiding spot.
I keep a bag of organic frozen broccoli from Costco in my freezer at all times. Super convenient and really affordable way to eat more of the good stuff.
For this recipe, you’ll just want to steam some broccoli, and then chop it up very finely. This helps it to mix up well with the other ingredients and hold together in perfect tot form.
These are tater tots, so as no surprise, there are some shredded potatoes involved as well. And to amplify the deliciousness of this snack (and add a little protein) we’re going all in and adding some finely diced bacon.
Bacon makes everything taste better, and it can be a guilt-free part of a healthy diet! I am a huge believer in sourcing quality ingredients (especially animal products) so look for meat raised without antibiotics definitely, and pasture-raised, if that’s within your reach. US Wellness Meats is a great source for quality meats, including bacon.
So you just have to mix everything up together and then form little balls, which get flattened just a bit so they brown well on both sides.
Into a hot oven they go and 25-30 minutes later, out pop these piping hot tots. They are crispy and brown on the outside, and fluffy and steamy in the middle.
I upgraded the ketchup with this maple mustard dip that comes highly recommended (by me).
And I’m sort of a Subject Matter Expert on snacking.
Dunk until your little heart is content, and you won’t even care about who’s winning or losing the game.
Is there a game? Who’s playing?
- 2 small-ish russet potatoes
- 3 pieces of thick cut bacon, finely diced
- 1 cup of finely chopped, steamed broccoli
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/4 cup brown mustard
- 1 tbs Greek yogurt
- 1.5 tbs maple syrup
- 1/2 tsp turmeric
- Preheat oven to 450.
- Peel potatoes and add them to a pot of boiling water, boiling them for about 10 minutes. Drain and allow to cool slightly.
- While potatoes are cooking, add bacon to a pan and cook until it just starts to get crispy. Remove pan from heat and reserve (no need to drain the grease)
- Once potatoes are cool enough to handle, grate them. Add grated potatoes to pan with cooked bacon, chopped broccoli, garlic powder, and salt. Mix well to combine.
- Take about 1 tbs of the mixture at a time and form into a ball, and then flatten the ball a little (mine turned out like little squares).
- Arrange tater tots on a greased baking sheet and bake for 25-30 minutes, flipping tots halfway through.
- To make the maple mustard, combine all ingredients and serve with the hot tater tots!
Don't let me do all the talking! Let me know what you think in the comments.