I pile crispy potatoes with shredded cheese, real bacon bits, and a homemade sour cream sauce to make these loaded tater tots. My easy recipe is perfect for game day, parties, or just as a snack!
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My Game Day Totchos Recipe
Football season is always fun in my house — it’s something my husband, Ben, and I enjoy. A few of our really early dates were at local games, and it’s something we still bond over now that we’re married with kids!
Other than, you know, the actual game playing on TV, coming up with our weekly game day food menu is probably my favorite part. I’ve got a few old faithfuls that I rely on (which I’ll link below), but I like switching things up every now and again. And after I tried totchos when we went out to dinner the other night, I knew exactly what I had to do.
Come up with my own loaded tater tots recipe, of course! Once I secured the frozen tots, there really wasn’t much to it — and there was so much room for creativity.
Though, I do have to say that after some trial and error, I think I’ve created the perfect combination of flavors. At least that’s what Ben told me when he scarfed down his portion!
And be sure to try one of my other favorite game day appetizer recipes, like 7 layer taco dip, BBQ grape jelly meatballs, jalapeno poppers, bacon cheese fries, and buffalo chicken taquitos next.
Loaded Tots Ingredients
- Frozen Tater Tots – I use Ore-Ida tater tots, but other frozen brands will work
- Sharp Cheddar Cheese – to bring the cheesiness to the recipe
- Bacon – I use a thin-cut so it cooks with the tater tots well
- Sour Cream – to add creaminess to the totchos
- Heavy Cream – to add even more creaminess to bring them over the top
- Green Onions – to add extra flavor
- Fresh Lime Juice – to add a taste of fresh flavor
- Salt – I use kosher salt and have even used ranch seasoning instead
How to Make Loaded Tater Tots
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 425 degrees F and line 2 sheet pans with aluminum foil. Add the frozen tater tots in a single layer on one and the bacon in a single layer on the second. Bake each for 20- 25 minutes.
STEP TWO: Add the sour cream, heavy cream, lime juice, and salt to a small bowl and whisk to combine. Set aside.
STEP THREE: Transfer the cooked tater tots to serving plates or bowls and top with the shredded cheddar cheese. If the cheese doesn’t melt, pop the plates back in the warm oven until it melts completely.
STEP FOUR: Crumble the bacon, then top the loaded tater tots with the bacon, green onions, and other toppings. Drizzle them with the homemade sauce, or serve it on the side for dipping. Enjoy!
Tips for the Best Cheesy Tater Tots
- Always line the sheet pan with aluminum foil for easier cleanup. I only neglected to do this once. Never again! I also usually grease the foil with some cooking spray to prevent anything from sticking.
- I can’t say enough good things about shredding the cheese myself! The flavor is so much better, and I also find it melts better. I always shred it cold (it’s much easier), but I let it come to room temp before adding it to the tots to melt.
- Letting the homemade sauce come to room temp before adding it to the potatoes is also important. A too-cold sauce will cool down the tots!
- I let the hot tater tots cool for a few minutes before adding the cheddar. Otherwise, it may slide off and/or not melt as evenly.
- For extra crispy tots, I like to broil them for 1-2 minutes at the end of the cooking time. They come out so good — my daughter always requests that I make them “extra crunchy.”
Totchos Recipe Variations and Substitutions
- Vegetarians can also enjoy these tots too! Simply leave out the bacon on top, or use plant-based crumbles instead.
- And for carnivores like my hubs, I sometimes add ground beef, brisket, shredded chicken, or pulled pork in addition to the bacon for a meat-lover version.
- Monterey Jack, Pepper Jack, or mozzarella cheese would all work here too. I love sharp cheddar, but any cheese that melts well is on the table!
- To make these just a tad lighter, sometimes I use Greek yogurt instead of sour cream. It really kind of depends on what I have in the fridge.
- My kids love sweet potatoes, so I’ve also made these with sweet potato tots! Potato wedges or even French fries could be used as well.
- For extra loaded tater tots, extras like beans, diced tomatoes, corn, jalapenos, and queso would all taste amazing! Herbs and spices can be added too — garlic powder, cayenne pepper, and fresh cilantro are a few of my favorites.
What to Serve with Loaded Tots
When it comes to serving and toppings, I like to think of these like I do regular nachos. I always make sure to add some extra sour cream, hot sauce, avocado slices, salsa, and pico de gallo to the side so my kids can create their own totchos adventure.
Loaded Tater Tots FAQs
How should I store leftover totchos?
Place any leftovers in an airtight container and refrigerate for up to 3 days — store the toppings separately from the potatoes if possible. These can be frozen for up to 2 months as well, but I usually assemble them, freeze, and then bake when I’m ready to make them for the best flavor and texture. The air fryer also reheats them up great.
Are totchos the same thing as loaded tater tots?
Yes, the two dishes are the same thing: tater tots that are covered in cheese, bacon, and other toppings.
How do I make my tater tots extra crispy?
For extra crispy tater tots, it’s important to arrange them in a single layer on the baking sheet, and don’t forget to flip halfway through. I also broil them for a few minutes at the end of the cooking time until they turn a nice golden brown color.
What type of pan should I use to make this loaded tater tots recipe?
A rimmed baking sheet or half sheet pan is best for this recipe. Both are large enough to bake the tots without crowding them, which ensures they get nice and crispy on all sides.
More Easy Recipes
Easy Loaded Tater Tots
Equipment
- 2 13×9 baking sheets
Ingredients
- 1 32 oz bag frozen crispy tater tots
- 2 cups sharp cheddar cheese freshly shredded
- 7 slices bacon
- 3 green onions thinly sliced
- 1/2 cup sour cream
- 3/4 cups heavy cream
- 1 tablespoon fresh lime juice
- 1 teaspoon salt or ranch seasoning to taste
Instructions
- Preheat the oven to 425 degrees F. Line 2 sheet pans with aluminum foil for easy cleanup.
- Arrange the frozen tater tots in a single layer on one of the baking sheet and the other with the bacon in a single layer. Bake both sheets for 20-25 minutes, carefully flipping them halfway through to ensure all sides become golden brown and crispy.
- In a small bowl, whisk together the sour cream, heavy cream, lime juice, and salt. Adjust seasoning to taste and consistency, and set it aside.
- Once the cooked tater tots are crisp, turn off the oven and remove the tots. Transfer them to a few serving plates or bowls and sprinkle the shredded cheese evenly over them.
- If the cheese does not melt, place the plates in the turned-off oven for an additional 2-3 minutes, or until the cheese melts completely.
- Remove the cheesy tater tots from the oven. Add your favorite toppings, starting with the crumbled bacon and sliced green onions.
- Drizzle the prepared sour cream mixture over these cheesy loaded tater tots or serve it on the side as a dipping sauce.
Notes
- Always line the sheet pan with aluminum foil for easier cleanup.
- Let the homemade sauce come to room temp before adding it to the potatoes so it doesn’t cool down the tater tots.
- Let the hot tater tots cool for a few minutes before adding the cheddar. Otherwise, it may slide off and/or not melt as evenly.
- For extra crispy tots, broil them for 1-2 minutes at the end of the cooking time.
- Place any leftovers in an airtight container and refrigerate for up to 3 days — store the toppings separately from the potatoes if possible. These can be frozen for up to 2 months as well.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
