5 Super Bowl Snacks for the WIN

Ingredients

• 24 pieces Frozen Tater Tots (thawed completely, then roughly crushed)
• 4 tablespoons Unsalted Butter (melted; use Challenge Dairy butter cubes if available)
• 4 tablespoons Unsalted Butter (for the gravy roux)
• 4 tablespoons All-Purpose Flour (for the roux)
• 4 cups Beef Stock (low‑sodium beef broth)
• 2 tablespoons Soy Sauce (regular dark soy sauce)
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Marmite (optional umami boost)
• 1 sprig Fresh Thyme (add whole to gravy, remove before serving)
• 24 pieces Fresh Cheese Curds (authentic squeaky cheese curds; one per bite)
• 2 tablespoons Fresh Chives (thinly sliced for garnish)

Instructions

1. Prepare the Potato Cups

   Preheat the oven to 375°F. Place parchment squares in each mini muffin cup (or form makeshift cups with foil). Roughly crush the thawed tater tots, drizzle 4 tbsp melted butter over them, and mix until evenly coated. Press the mixture firmly into each cup, forming a solid base and sidewalls.

   Time: PT10M

   Temperature: 375°F

2. Bake the Potato Cups

   Place the tin in the oven and bake for 15–20 minutes, until the cups are golden brown and set.

   Time: PT20M

   Temperature: 375°F

3. Make the Gravy Roux

   While the cups bake, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp flour and cook, stirring constantly, for 1–3 minutes until the raw flour smell disappears.

   Time: PT2M

4. Build the Gravy

   Gradually whisk in 4 cups beef stock, adding a little at a time and allowing each addition to be fully absorbed before adding the next. Once all stock is incorporated, stir in 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, the thyme sprig, and optional 1 tsp Marmite. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the gravy thickens. Adjust seasoning with salt and pepper.

   Time: PT10M

5. Add Cheese Curds

   Remove the potato cups from the oven. Place one fresh cheese curd into the center of each cup. Return the tin to the oven and bake for an additional 5–10 minutes, until the curd is melted and the edges of the cup are lightly browned.

   Time: PT8M

   Temperature: 375°F

6. Plate and Garnish

   Transfer the baked cups to a serving platter. Spoon a generous amount of hot gravy over each cup, allowing some to overflow. Sprinkle thinly sliced chives on top for color and a mild onion bite.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g