Tater Tot Potato Skins

Anita declared these as “the only way we will cook tater tots from now on”. And I am in total agreement with her too. Just like potato skins they have a crunchy side and a soft side and taste, well, potato-y. Topped with our favorite potato skin toppings, cheese, green onion and sour cream, these tater tot potato skins can be served as appetizers at your next party or as a side at your next grill-out. Make sure you make lots of them, though, because they are crazy addicting.
Tater Tot Potato SkinsYou can actually skip the thawing of the tater tots and squash the tots after they have been in the oven for 10 minutes. I found this works fine, but not quite as well as when you fully thaw the tater tots first. They don’t squash out quite as flat, but they still get super duper crispy crunchy, which is the goal.

I spoon sour cream into a squirt bottle to top these tater tot potato skins nice and evenly. You can of course spoon the sour cream directly on top, but I usually end up with a little too much in one spot and not enough in another. The squirt bottle solves that problem.

Also try my tater tot nachos.

Tater Tot Potato Skins

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 servings

Ingredients

  • 1 2 pound bag Ore-Ida Crispy Tater Tots, thawed completely
  • 1 cup shredded extra sharp cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions sliced
  • 8 slices cooked bacon crumbled

Instructions

  • Preheat oven to 400 F..
  • Spray two large baking sheets with non-stick spray (I found that a Silpat mat works best)
  • Use the back of a large spoon to flatten the tots. Don't press too hard if they don't flatten immediately.
  • Place into the oven for 10 minutes. Check if any of the tots need a bit more flattening.
  • Continue baking for another 10 minutes or until the tots are turning golden brown.
  • Sprinkle with cheese and continue baking until crispy.
  • Remove from the oven.
  • Transfer to a platter and drizzle with the sour cream and sprinkle with the green onions and bacon.

Chipotle Pulled Pork Grilled Potato Skins

I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill. They’re one of the easiest appetizers (or side dishes) you can make, and they’re super tasty. These chipotle pulled pork grilled potato skins are seriously loaded with chipotle smokiness and heat along with one of my favorite things of all time, pulled pork.
chipotle-pulled-pork-grilled-potato-skinsThere’s no such thing as a bad bite when you dig into these potato skins. You can also substitute pulled BBQ chicken or chopped smoked brisket, but make sure you keep that chipotle theme going by using a chipotle-infused BBQ sauce.

Also try my more traditional potato skins.

Chipotle Pulled Pork Grilled Potato Skins

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -4 servings
Author Mike

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup extra sharp cheddar cheese shredded
  • 1/2 cup pulled pork BBQ warmed
  • 1/4 cup chipotle BBQ sauce don't have any? Add chipotles in adobi, to taste, to your favorite BBQ sauce and mix, or make my strawberry chipotle BBQ sauce, leaving out the strawberries (or leave them in, they're actually quite good!)
  • 3 strips of bacon cooked, crumbled
  • 2 green onions chopped
  • Sour cream

Instructions

  • Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Fire up your grill for direct and indirect cooking.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  • Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  • Combine the pulled pork and BBQ sauce.
  • Serve topped with the warmed pulled pork, bacon, green onions, and sour cream as desired.

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Grilled Potato Skins

I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill. They’re one of the easiest appetizers (or side dishes) you can make, and they’re super tasty. I finish mine off with traditional toppings: cheese, sour cream, green onion and crumbled bacon.

But there’s a bit of a twist. The potatoes are brushed with a great chipotle butter that gives them a bit more smokiness and just a little heat. It’s what makes them stand above the normal crowd of potato skins.
Grilled Potato SkinsRoasted jalapenos are also great on these grilled potato skins. For a great smoky potato skin try my chipotle pulled pork version.

Grilled Potato Skins

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -4 servings
Author Mike

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup extra sharp cheddar cheese shredded
  • 3 strips of bacon cooked, crumbled
  • 2 green onions chopped
  • Sour cream

Instructions

  • Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Fire up your grill for direct and indirect cooking.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  • Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  • Serve topped with the bacon, green onions, and sour cream as desired.

Save