Loaded Tater Tots Cheese Beef (Print Version)
Crispy tater tots layered with cheese and savory beef bacon bits, topped with green onions and sour cream.
# What You'll Need:
→ Tater Tots
01 - 28 oz frozen tater tots
→ Cheese
02 - 2 cups shredded cheddar cheese
03 - ½ cup shredded mozzarella cheese
→ Beef Bacon
04 - 4 oz beef bacon, diced
→ Toppings
05 - 4 spring onions, thinly sliced
06 - ½ cup sour cream
07 - Freshly ground black pepper, to taste
08 - Chopped fresh parsley or chives, optional
# Step-by-Step Guide:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Spread the frozen tater tots in a single layer on the prepared baking sheet. Bake for 20–25 minutes, turning halfway through, until golden and crispy.
03 - While the tater tots are baking, place the diced beef bacon in a skillet over medium heat. Cook for 5–7 minutes, stirring occasionally, until crispy. Drain on paper towels.
04 - Once the tots are crispy, remove the baking sheet from the oven. Sprinkle the cheddar and mozzarella cheeses evenly over the hot tater tots. Return to the oven for 3–5 minutes, until the cheese is melted and bubbly.
05 - Remove from the oven and immediately top with the crispy beef bacon bits and sliced spring onions.
06 - Transfer to a serving platter. Add dollops of sour cream and garnish with black pepper and optional fresh herbs. Serve immediately.
# Expert Suggestions:
01 -
- The combo of molten cheddar and mozzarella creates this incredible cheese pull that makes people actually gasp
- Beef bacon cooks up faster and crispier than regular bacon, giving you those salty bits in half the time
02 -
- I once tried to rush this by turning up the oven temperature and ended up with burnt tots and unmelted cheese, low and slow is the way
- The beef bacon keeps cooking a bit after you take it out of the pan, so pull it when it looks slightly less done than you want
03 -
- Space the tots out evenly rather than crowding them, and you will get way more crispy surface area
- Grate your own cheese from blocks instead of using pre shredded bags for the creamiest melt