Loaded Tater Tot Cups

Instructions

1. Fry bacon, in batches, in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings.
2. Sauté onion and shallots in bacon drippings in the same pan over medium-high heat for 4-6 minutes until tender. Reduce heat to medium-low. Cook for 20-25 minutes or until onions are golden brown, stirring frequently, adding a tablespoon water as necessary. Stir in the brown sugar, maple syrup, apple cider vinegar, thyme and chili powder. Cook and stir for 5 minutes longer. Remove from the heat. Stir in bacon.
3. Heat oven to 450°F.
4. Place 2 tater tots into each greased mini muffin cup. Bake for 10 minutes. Press tater tots into muffin cups with a greased mini tart tamper or shot glass, creating a cup. Bake for 12-15 minutes or until golden brown.
5. Place 1 tablespoon Red Rock into the center of each cup. Bake for 4-5 minutes longer or until cheese is melted.
6. Top each cup with the bacon jam, crème fraiche and green onions.