scallions, whites finely chopped and green parts thinly sliced
tablespoon chili flakes (to garnish)
nonstick cooking spray
Serving Size: 1 (1056) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 198 g73 %
Total Fat 22.1 g34 %
Saturated Fat 10.9 g54 %
Cholesterol 56.1 mg
Sodium 759.5 mg
Dietary Fiber 0.4 g1 %
Sugars 1 g3 %
Protein 15.2 g
Preheat oven to 400 degrees F. Spray a 12-well muffin tin with nonstick cooking spray. Place 5 tater tots in each well and bake for 20 minutes until tater tots are soft.
Remove from oven and use the bottom of a shot glass or your fingers to press the tater tots flat on the bottom and up the sides of each well. Bake until golden and crisp, about 15 minutes.
In a large bowl, stir to combine the sausage, Colby cheese, cheddar cheese, parmesan cheese, roasted red bell peppers, mayonnaise, sour cream, ranch seasoning and chopped scallion whites. Spoon the mixture into the tater tot cups, then return to the oven and bake until cheese is melted, about 6-8 minutes.
Remove the cups from the muffin tin and top each with a sprinkle of scallion greens and pinch chili flakes.