In a medium bowl, shred the potatoes using a box grater. Cover with water and transfer to the fridge for 1 hour (this will release some of its starch).

Meanwhile, bring a medium pot of salted water to a boil. When the potatoes are done soaking, drain them and rinse until cold water. Drop them in the boiling water to blanch for about 2 to 3 minutes. Drain them in a colander and run cold water over them to stop the cooking process. Transfer the potatoes to the center of a few sheets of cheese cloth or a clean kitchen towel. Squeeze to rid the potatoes of all their water.

Transfer the potatoes to a bowl. Add salt and pepper to taste. Next, add the beaten egg, cheese and bacon; stir until combined. Transfer one-third of the mixture to a sheet of plastic wrap. Spread it out into a log that’s about 1-inch wide and 1-inch high. Wrap the plastic wrap around it, almost like you would if you were rolling sushi and tightly roll it in the plastic wrap. Twist the ends like a tootsie roll and transfer it to a baking sheet. Repeat with the remaining tater tot mixture. Transfer the baking sheet to the freezer for 30 minutes, until chilled and firm.

Preheat the oven to 350 degrees F. Remove from the freezer and slice into 1 1/2-inch tots. Place on a parchment or silicon-lined baking sheet and bake for 30 minutes, or until lightly golden brown. While the tots are cooking, stir up the Greek yogurt, creme fraiche, a few pinches of salt and a handful of green onions. Taste and adjust the salt to your liking. Serve the tots hot with the dipping sauce.