These Bacon and Cheese Potato Gems (tater tots) are bite-size delights that are sure to please the whole family. Oven baked so that they are crispy on the outside and fluffy on the inside, these potato gems are a great finger food snack for little and big people. They’re way more delicious than the regular tater tots/potato gems! After all, doesn’t everything taste better with bacon and cheese? These gems can really work as breakfast, lunch, dinner or snack. Level up your potato game and treat the family with this recipe!
This homemade potato gems recipe is an easy dish to create with simple ingredients, and a great option for babies and toddlers with just a couple of suggested adaptions. Sadly, this includes leaving out the bacon for babies 👶. Other recipes for homemade gems/homemade tater tots may use leftover mashed potato, but I find it way easier to make these from scratch. We rarely have leftover mash, and getting the quantity right is in the too-hard basket. By using fresh ingredients instead, the process is made much easier. You can then confidently and safely serve, refrigerate or freeze these gems for littlies. These potato gems are great to make ahead and have in the freezer for a quick lunch or easy dinner! Once cooked, they freeze and reheat well.
Ingredients in Bacon and Cheese Potato Gems
Here’s what you need to make these yummy bites:
Potato – You can use any variety of white potato. I normally use just the standard washed white.
Bacon – I use just one rasher, extra fat removed. Leave this out if serving to family under 12 months of age [1].
Parmesan and cheddar – This helps to flavour and bind the potato gems, just like with my Vegie Bites. Babies can have a small amount of parmesan [2], but you can always substitute it for a less salty cheese if serving to family under 12 months of age 😊.
Garlic powder, onion powder, pepper and salt – To flavour. Leave out the salt if serving to family under 12 months of age.
Panko breadcrumbs – These add more lightness than standard breadcrumbs.
Egg – For binding.
How to make homemade potato gems
Thermomixer? Chop the bacon and cheese in your Thermomix or thermo cooker, and then combine with herbs, breadcrumbs and egg. Transfer to a large mixing bowl, and then use the machine to chop and partially cook the potatoes. Combine all of the ingredients and then shape into gems. Cook potato gems in the oven or air fryer and enjoy!
Conventional cook? Either in a food processor or with a knife and/or grater, finely chop the the bacon and cheese. Combine with herbs, breadcrumbs and egg. On the stovetop, parboil the potatoes and then grate these too. Combine all of the ingredients in a large mixing bowl and then shape into gems. Cook potato gems in the oven or air fryer and enjoy!
See the recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional methods.
Serving and storing potato gems
Serve these Bacon and Cheese Potato Gems on their own or as a side dish any time – breakfast, lunch, dinner or snack! You can serve these freshly made, or reheat from refrigerated or frozen. If frozen, these gems take around 15 minutes to reheat in the oven, so they are great to have stashed away for busy days/nights.
Allow the Bacon and Cheese Potato Gems to cool to room temperature before storing, either in the fridge or freezer. Store in an airtight container in the fridge for up to 3 days, or freezer for up to 3 months. If freezing, place them in a single layer on a baking sheet to avoid them sticking together and freeze until they’re firm. Then transfer them to an airtight container or freezer bag.
Adaptions for babies and toddlers
If you’re making Bacon and Cheese Potato Gems for a baby, leave out the bacon. It’s not recommended [1] for children under 12 months of age. You can further reduce the sodium content by substituting or omitting the parmesan cheese, and leaving out the salt for younger children. This homemade potato gem recipe makes for great toddler finger food!
Looking for more homemade finger food snacks that are great for babies and toddlers? Try the Best Cauliflower Chicken Nuggets. They’re a much healthier option to store-bought snacks!
If you try these Bacon and Cheese Potato Gems, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more finger food recipes.
Enjoy,
Chloe x
Bacon and Cheese Potato Gems
Category: Finger FoodTap or hover to scale
Ingredients
- 45 g cheddar cheese (Thermomixers: cut into 2cm cubes)
- 30 g parmesan cheese (Thermomixers: cut into 2cm cubes)
- 65 g / 1 rasher bacon (middle bacon, fat trimmed off) (Note 1)
- 25 g panko breadcrumbs
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1/4 tsp ground black pepper
- 1/4 tsp salt for family over 12 months
- 1 egg
- 600 g potato peeled and quartered
- 500 g water
Thermo Cooker Instructions
- Preheat oven to 180°C. Line a baking tray with baking paper/parchment paper or lightly grease with cooking spray.
- Put cheeses and bacon into the mixing bowl. Chop for 5 seconds, speed 7, MC on.
- Add panko breadcrumbs, garlic and onion powders, salt, pepper and egg. Mix 3 seconds, speed 5, MC on. Transfer to a large bowl and set aside.
- Put the potato into the mixing bowl. Chop for 5 seconds, speed 5, MC on. Transfer to the simmering basket – do this over a bowl or sink as there will be liquid in the mixing bowl.
- Return the mixing bowl to the base unit and add water. Insert simmering basket. Cook for 5 minutes, Varoma, speed 1, MC on.
- Stir potatoes, and cook for 2 minutes, Varoma, speed 1, MC on.
- Carefully remove simmering basket and rinse potatoes under cold water. Drain and add to the cheese and bacon mixture. Stir to combine.
- Using a tablespoon measure, scoop and pack down 1 tbs of the mixture. Tap into hand and shape into a gem. Arrange on tray and bake in the oven for 30 minutes until golden brown.
Conventional Instructions
- Preheat oven to 180°C. Line a baking tray with baking paper/parchment paper or lightly grease with cooking spray.
- Parboil the potatoes on the stove, in a generous amount of water to cover.
- While the potatoes are cooking, finely chop the bacon. Grate the cheeses.
- In a large bowl, combine the bacon, cheeses, panko breadcrumbs, garlic and onion powders, salt, pepper and egg.
- Drain the potatoes and allow them to cool, at least to the point you can handle them.
- Grate the potatoes and add to the cheese and bacon mixture. Stir to combine.
- Using a tablespoon measure, scoop and pack down 1 tbs of the mixture. Tap into hand and shape into a gem. Arrange on tray and bake in the oven for 30 minutes until golden brown.
