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.
You 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
Servings 16 servings
- 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
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.
Ya know, it just doesn’t have to be fancy to be good. I’m a big time tater tot addict. I have been since I was a kid and I remain so to this day. Back then all I needed was butter on my tots. Yep, butter. Now, I want a little more flavor, but without going crazy. So I just grab some seasoning mix out of the pantry, do a little sprinkle or two (or three) and it’s time for more grown-up tater tots.
Some day I will tackle making my own tater tots from scratch. They’re really not that difficult to make, from what I can tell. Why have I waited so long to try it? Well, I have to say, I’ve been making seasoned tater tots for many, many years, and I sure would hate to mess with tradition. There’s a lot of memories in those bags of potatoes.
Also try my copycat of Primanti Brother’s Terror Tots. For fast easy, you can’t beat my quick fix Asian fries.
Seasoned Tater Tots
Servings 8 -10 servings
Bake the tater tots per package instructions.
Transfer tots to a large bowl.
Sprinkle with the desired seasoning and gently toss to coat.
Transfer tots to a serving plate and serve.
Oh yes, I’ve made bacon-wrapped tater tots on the Char-Broil Big Easy. Several times. And I love them. Lots. But, if you follow this blog, you know I like some kick to my tots. Hence these bacon jalapeno tots on the Char-Broil Big Easy. Same concept, but with some heat. Not a whole lot, but enough to be noticed. Served with a great creamy cheese sauce that also has a bit of a kick to it.
The key to cooking bacon-wrapped tater tots on the Char-Broil Big Easy is to cook them until they just start to char. They won’t be super crispy yet. That happens after you take them out of the cooker and they cool. The bacon will crisp up as it sits.
If you don’t want to make this spicy version of bacon-wrapped tater tots, leave out the jalapeno slices and use Monterey Jack cheese in the cheese sauce. You’ll definitely still have a plate of fantastic treats.
Also try my bacon BBQ chicken bombs, also made on the Big Easy. For a super-easy snack, try roasting some peanuts!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Bacon Jalapeno Tots on the Char-Broil Big Easy
You'll need a Bunk Bed basket for your Big Easy
to cook all of these tots at once.
Servings 24 bites
For the cheese sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups whole milk
- 1 cup grated Pepper Jack cheese or your favorite cheese
For the wrapped tots
- 1 pound sliced bacon cut in half (you may not use all of the bacon)
- 24 frozen tater tots thawed
- 3 medium jalapenos stems and seeds removed, then cut into 24 small strips
For the cheese sauce
Melt the butter in a medium saucepan over medium heat.
Add the salt, pepper and flour and whisk for 1 minute.
Slowly whisk in the milk.
Bring mixture to a very low boil. Add the cheese and stir.
Reduce the heat and peep warm until ready to use.
For the wrapped tots
Fire up your Big Easy.
Wrap a strip of jalapeno and a tot with a piece of bacon.
Place seam-side down into the Big Easy basket. Do not let the tots touch or the bacon will not cook evenly.
After all of the tots are wrapped, lower the basket into your Big Easy and cook for 20 minutes or until the bacon just starts to char.
Remove and let cool slightly before serving with the warm cheese sauce for dipping.
My goodness. I’ve made bacon-wrapped tater tots before, but I had no idea how easy and great they’d be when made on the Char-Broil Big Easy. Crunchy bacon. Cheese. Brown sugar. Spicy rub. You don’t nibble these bacon-wrapped tater tots. You pop them in your mouth and close your eyes, bite down and start moaning in tasty pleasure. They’re just amazingly good.
I thought about serving these tots with some sort of dipping sauce. BBQ sauce. Or maybe mustard. Or Sriracha. But no, I wised up and served them hot off the cooker, as-is. They don’t need anything else on them at all. Make yourself a batch and you’ll see exactly what I mean. If you prefer a little kick, also try my bacon jalapeno tater tots.
You’ll need the Big Easy basket that comes with the Big Easy and the add-on bunk bed basket. It doubles the amount of cooking space in your Big Easy. For even more room, check out my Wingin’ator 3000 modification. Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Bacon-Wrapped Tater Tots on the Char-Broil Big Easy
- Frozen tater tots defrosted (You can fit 20 or so on a Big Easy with the bunk bed basket)
- Thin-sliced smoked bacon 1 piece for every 3 tater tots
- Brown sugar
- Finely shredded extra sharp cheddar cheese
- Your favorite rub or spice mix
Fire up your Big Easy
Cut the bacon into 3rds and lay out on a flat surface.
Sprinkle the bacon with just a bit of brown sugar and cheese.
Place the tots on the bacon and roll them up.
Sprinkle the bacon-wrapped tots with the rub and place seam-side down in the Big Easy basket.
Lower the basket into the Big Easy and cook for 20-30 minutes or until the bacon has started to crisp (it'll crisp up further as it cools). Note that the tots on top in the bunk bed will tend to cook sooner, so keep an eye on them.
Serve and devour!
I’m not sure I’m ever going to make traditional nachos (with tortilla chips) again. I’m addicted to tater tots, and making them into nachos pretty much has me in love with them even more. I didn’t even think that was possible.Get crazy with the toppings. Just make sure you crisp up the taters before adding the toppings, and don’t drown them in sauces that make the taters soggy (booo!). I used Crispy Crowns instead of tater tots when I made these nacho. I think Crispy Crowns get crisper, and they’re flat, so they have a nice little spot for the toppings to settle on.
There’s a restaurant just north of Indianapolis, in Westfield, named the Local Eatery & Pub that makes totally outstanding tater tots. They are major league crunchy on the outside, and smooth and potatoey inside. I can’t recommend them enough!
Also try my tater tot casserole.
Tater Tot Nachos
- 1/4 cup Southwestern Sauce
- 2 green onions sliced
- 1/4 cup sharp cheddar cheese shredded
- 1/2 can chili heated
- 2 tablespoons red onion minced
- 1/2 to mato seeded and chopped