• 1 (2-pound/907-g) package frozen tater tots
• 1 pound (455 g) BBQ Bacon or plain slab bacon, cut into lardons
• ¾ cup (180 ml) BarBacon BBQ Sauce
• ¾ cup (180 ml) sour cream
• 4 cups (16 ounces/460 g) shredded cheddar cheese
• 5 pickled jalapeños, thinly sliced (optional)
• 2 green onions (dark green and pale green parts only), thinly sliced

Preheat the oven to 450°F (230°C) and line a large baking sheet with parchment paper. Put the tots in a single layer on the baking sheet and bake until golden brown and crispy, about 20 minutes, turning once halfway through.

While the tots are baking, put the bacon in a small sauté pan over medium heat and cook until golden brown and the fat has rendered, about 8 minutes. Drain the rendered fat from the pan and to the pan add ½ cup (120 ml) of the BBQ sauce and cook, stirring occasionally, until the bacon is glazed with the sauce, about 10 minutes longer. Remove from the heat and set aside.

In a small bowl, combine the sour cream and the remaining ¼ cup (60 ml) BBQ sauce and whisk until smooth. Set aside.

Remove the tater tots from the oven and sprinkle the cheese evenly over the top. Return to the oven and bake until the cheese has melted, about 5 minutes. Using a wide metal spatula, transfer the tots to a large platter. Top with the bacon, jalapeños (if using), and green onion. Drizzle with the sour cream and serve.