Great Recipes

Directions

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup, then lightly spray the foil with nonstick cooking spray or brush with a little oil so the bites don’t stick as they caramelize.

Cut each slice of bacon into 3 equal pieces. You want strips long enough to wrap once around a tater tot with just a little overlap. If your bacon slices are extra long, you may be able to cut them into 4 pieces instead—just test one wrap to be sure it fully covers the tot.

Pour the brown sugar into a shallow bowl or pie plate and break up any clumps with your fingers or a fork. Spread it out so it’s easy to roll the bacon-wrapped tots in an even layer of sugar.

Working one at a time, place a frozen tater tot at the end of a piece of bacon. Roll the bacon around the tot so it overlaps slightly, then gently press the seam to help it stick. Immediately roll the bacon-wrapped tot in the brown sugar, pressing lightly so the sugar coats all sides and adheres to the bacon.

Set the coated bacon-wrapped tater tot seam-side down on the prepared foil-lined baking sheet. Repeat with the remaining tater tots and bacon pieces, spacing them slightly apart so the heat can circulate and the bacon can crisp. If you’d like, you can secure each bite with a toothpick now, or wait and add toothpicks after baking for serving.

Place the baking sheet on the middle rack of the preheated oven and bake for 20–25 minutes, or until the bacon looks mostly cooked and the brown sugar has started to melt and bubble, forming a sticky glaze around the bites.

Carefully flip each tater bite using tongs or a spatula so the other side can crisp and caramelize. Return the tray to the oven and bake for another 10–15 minutes, or until the bacon is deep golden brown and crisp on the edges and the glaze looks thick and glossy. Total bake time is usually 30–40 minutes, depending on your oven and bacon thickness.

Remove the tray from the oven and let the bites rest on the foil for about 5 minutes. The glaze will be very hot and will thicken slightly as it cools, helping it cling to the bacon and potatoes. If you’re using toothpicks for serving, insert them now while the bites are still warm but cool enough to handle.

Transfer the bacon wrapped tater bites to a serving platter or serve them straight from the foil-lined tray for that casual, block-party feel. Spoon any extra caramelized glaze from the foil over the top. Serve warm and enjoy while the bacon is crisp and the centers are soft and fluffy.

Variations & Tips

You can easily tweak these bites without adding more than three core ingredients. For a little heat, use a spicy brown sugar by stirring in a pinch of cayenne or crushed red pepper into the brown sugar before rolling the bacon-wrapped tots (this still counts as part of your sugar “ingredient” in spirit). If you like more savory than sweet, simply use less brown sugar or sprinkle a bit of coarse black pepper over the top before baking.

To lean into a more classic Southern BBQ flavor, swap part of the brown sugar for a smoky dark brown sugar, or brush a thin layer of your favorite BBQ sauce over the bacon during the last 5–10 minutes of baking (you’ll technically add a fourth ingredient, but it’s a fun party version). For make-ahead prep, assemble and sugar-coat the bites, then refrigerate them on the tray for up to 8 hours before baking; just add a couple of extra minutes to the cook time if they go into the oven very cold.

Food safety tips: Always keep the raw bacon refrigerated until you’re ready to assemble, and wash your hands and any surfaces that touch raw bacon or its packaging. Bake until the bacon is fully cooked and sizzling; undercooked bacon can be unsafe to eat. Because the brown sugar glaze gets extremely hot, let the bites cool for a few minutes before serving to avoid burns, especially if kids are grabbing them. Store leftovers in the refrigerator within 2 hours, and reheat in the oven or air fryer until hot and sizzling rather than microwaving, which can make the bacon rubbery.