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1
Preheat your oven to 400 F. Line two baking sheets with parchment paper and set aside.
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2
Place the pierced potatoes in a shallow, microwave-safe dish and cook in the microwave for 5 minutes. Turn the potatoes over and cook for another 3 minutes. Remove dish from the microwave and allow the potatoes to cool.
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3
Add the breadcrumbs to a shallow dish along with the salt and paprika. Toss to mix and set aside.
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4
When the potatoes have cooled to the touch, peel them and use a box grater to shred them (use the largest holes).
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5
Spread out the shredded potatoes on a cutting board, and use a few paper towels to blot up some of the extra moisture (you may need to do this in a few batches).
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6
Add the shredded potato to a large mixing bowl. Add the chopped bacon, egg whites, thyme, and black pepper. Toss to mix.
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7
Place the lined baking sheets and the bowl with breadcrumbs near the bowl with the potato mixture.
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8
Use a teaspoon to scoop out the mixture, one portion at a time. Use your hands to tightly squeeze the scoop of the mixture together, then form it into the shape of a tater tot, or a 1-1/2-inch long log.
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9
Roll the tot in the breadcrumb mixture. You may want to re-form the tot, pressing the breadcrumbs into the tot, and then roll it in the breadcrumbs a second time. Place the tots on the baking sheets, just so they are not touching. Continue this process until all the mixture is used.
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10
Generously spray the tops of the tots with the non-stick cooking spray.
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11
Bake for 10 minutes, then flip the tots, spray the other side with the non-stick cooking spray, and bake for another 8-10 minutes, or until golden.
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12
As the tots cook, mix the mustard and maple syrup together in a small bowl for the dipping sauce.
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13
Serve the tots hot with the sauce on the side.
