Recipe: Gameday Gold: Muffin Tin Skins!
Non-stick cooking spray
6 strips of bacon
2 1/2 pounds russet potatoes
1 tablespoon extra virgin olive oil
1 tablespoon all purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup freshly grated sharp cheddar cheese (Cannot use fat-free)
3 tablespoons chopped green onion
Reduced fat sour cream or plain non-fat Greek yogurt, for dipping
- Preheat your oven to 400º F. Line a large, rimmed baking sheet with foil, then place an ovenproof baking rack on top. Arrange the bacon in a single layer on the baking rack, then bake until crisp, about 12-15 minutes depending upon the thickness of your bacon. Remove from the baking rack to a paper towel-lined plate. Let cool, then dice into small pieces.
- Increase the oven temperature to 425º F. Scrub and peel the potatoes. Place the potatoes in a large pot and cover with 1-inch of cold water. Bring to a simmer over medium heat and cook for 6 minutes (the potatoes should be about halfway cooked). Drain and let cool for 15 minutes.
- Once cooled, grate the potatoes into a large bowl. Add the olive oil, flour, salt, garlic powder, and black pepper. Gently combine by hand so that the ingredients are as evenly distributed as possible. Add the bacon, cheese, and green onion, then combine again.
- Generously coat two 24-cup mini-muffin tins with cooking spray, or make the tots in two batches. With a small cookie scoop or spoon, scoop about one heaping tablespoon of the potato mixture into each muffin cavity, then with your fingers, press each scoop flat. Bake until the potatoes are brown at the edges, about 15 minutes, then remove from the oven and coat the tops with cooking spray. With a small offset spatula or table knife, flip each tot. Coat tops with cooking spray once more, then return the pan to the oven and bake until browned, 12-15 additional minutes until golden brown. Let cool in the pan for 2 minutes, then serve with sour cream.