Yield: Serves 12 | Prep Time: 30 minutes | Cook Time: 40 minutes
On Tater Tot day in grade school, plates were piled high with golden nuggets and accompanied by mounds of salty-sweet ketchup. In hindsight, and in comparison to this casserole, that was a bland way to eat these magical potato pillows. Years later, I have found that the key is in the toppings. This party popper casserole gives the potatoes a kick with bacon, jalapeños, cheese, and more! Prep ahead of time and heat up when the kids get home from school or company arrives.
INGREDIENTS
2 pounds frozen potato puffs
1 pound cream cheese, room temperature
1 cup sour cream
2 cups shredded Mexican cheese blend
6 strips bacon, cooked and chopped
6 scallions, thinly sliced
5 jalapeño peppers, chopped
DIRECTIONS
1. Preheat the oven to 425°F and lightly coat a 9 × 13-inch baking dish with cooking spray.
2. Arrange the potato puffs evenly in the baking dish and bake for 15 minutes. In a medium bowl, stir together the cream cheese, sour cream, and 1½ cups of the shredded cheese. Add half the bacon, half the scallions, and the jalapeños. Spread the cheese mixture in a smooth layer over the potato puffs and top with the remaining shredded cheese, bacon, and scallions.
3. Bake for 20 to 25 minutes, until bubbling and the cheese has melted. Serve.
VARIATIONS
Do you love green peppers? Red onions? Add ’em! Customize your casserole with vegetables you love. Or try a flavored cream cheese, such as bacon.