Irish Tater Totchos

By Coppermouse

These nachos are based on a bed of tater tots, with all the Irish fixin's you'd expect for a dish befitting St. Patrick's Day!

Ingredients

• 2 (16 ounce) bags Cascadian Farm Spud Puppies
• 6 slices bacon
• 1 whole onion, diced
• 1 whole red pepper, chopped
• 1 whole jalapeno pepper, seeded and diced
• 1 cup cooked black beans, rinsed and drained if using canned (optional)
• 1 pinch salt and pepper
• 2 cups sharp cheddar cheese, shredded
• 2 whole avocados, peeled and pitted
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh cilantro, chopped
• 4 whole green onions, chopped, divided
• 1 cup salsa (optional)
• 1 cup sour cream (optional)

Preparation

Step 1

Cook Spud Puppies potatoes according to package directions, but make sure to cook them until very crispy (about 30 minutes).
2. Meanwhile, heat a large oven-safe skillet over medium heat. Cook the bacon until crisp. Drain on paper towels and then crumble into pieces.
3. Drain all but 1 tablespoon of bacon grease from the skillet. Add 1 tablespoon olive oil and when hot add the diced onion, red pepper and jalapeno. Season with salt and pepper, saute for 5-8 minutes or until soft. Add the black beans and cook 1-3 minutes or until warmed through. Remove from the heat and, using a spatula, place the mixture onto a plate.
4. Preheat the oven to 450ºF. Arrange half the Spud Puppies in the bottom of the skillet (used for cooking the bacon and peppers) or use a baking sheet. Sprinkle half the pepper mixture over the top of the Spud Puppies, and then add half the cheese. Add the remaining Spud Puppies, pepper mixture and cheese.
5. Bake for 5-10 minutes or until the cheese is warm and melty.
6. While the nachos bake, place the avocados, lemon juice, chopped cilantro and a pinch of slat and pepper in a bowl. Lightly mash the avocados. Stir in 2 chopped green onions.
7. Remove the nachos from the oven and sprinkle the bacon over top. Dollop with the mashed avocado. Serve warm with sour cream, salsa and/or hot sauce if desired.