Loaded Tater Cups
Nutrition Facts
12 Serving Per Container
Serving size 1 ea
| Amount Per Serving | ||
|---|---|---|
|
Calories |
120 |
|
| % Daily Value* | ||
| Total Fat 9g | 11% | |
| Saturated Fat 3.5g | 17% | |
| Cholesterol 15mg | 5% | |
| Sodium 290mg | 13% | |
| Total Carbohydrate 8g | 3% | |
| Dietary Fiber 1g | 2% | |
| Sugars 1g | ||
| Includes Added Sugars 0g | 0% | |
| Protein 4g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 6% | |
| Iron | 2% | |
| Potassium | 4% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- ½ bag Green Giant Broccoli & Cheese Veggie Tots
- 32 ea Tater Tots
- 3/4 cup Shredded Cheddar Cheese
- ½ cup Sour Cream
- 4 slices Bacon, cooked and crumbled
- ¼ cup Chives, thinly sliced
Method of Preparation
Step 1
Preheat oven to 450°F. Spray muffin pan with nonstick spray.
Step 2
Place 4-5 tots in each cup, mixing both flavors. We did 3 regular and 1 broccoli & cheese.
Bake for 10 minutes.
Step 3
Spray the bottom of a cup or small glass with nonstick spray.
Press down in a twisting motion to make a cup out of the tater tots. Bake for 15 minutes until golden brown and crisp.
Step 4
Add 1 tbsp of cheese to each cup.
Bake for 5 minutes, until cheese has melted.
Step 5
Remove from oven and transfer cups to a serving tray. Allow cups to cool for 5 minutes.
Step 6
Top with sour cream, crumbled bacon and chives.
