Bake or fry the frozen tater tots according to package instructions until fully cooked but not overly crisp — about 15 minutes at 425°F (220°C) if baking. Let cool slightly until they are warm but safe to handle (5 minutes).

Mash and mix

Place the warm tater tots in a large bowl. Use a fork or potato masher to gently break them into coarse pieces while preserving some texture. Add shredded cheddar, shredded mozzarella, softened cream cheese, sliced green onions, garlic powder, salt, and black pepper. Mix thoroughly until the cheeses are evenly distributed and the mixture holds together when pressed. If mixture feels too loose, add an additional 2 tablespoons shredded cheese or 1 tablespoon flour.

Form cheese tots

Using slightly wet hands, shape the mixture into 18–24 compact tots (about 1.5 tablespoons each for 24 pieces or larger if you prefer 18). Press firmly so they hold their shape.

Coating & Frying (or Baking)

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl, whisk the egg and milk together. Place panko breadcrumbs in a third shallow bowl.

Coat the tots

One by one, gently roll each formed tot in flour, shake off excess, dip in the egg wash, then press into panko breadcrumbs to fully coat. Set coated tots on a baking sheet while you finish coating the rest.

Choose cooking method

To shallow-fry: Heat vegetable oil in a large skillet over medium heat until shimmering (~350°F/175°C). Add tots in a single layer, cook 2–3 minutes per side until golden brown and crisp, transferring to a paper towel-lined plate to drain. To bake (lighter): Preheat oven to 425°F (220°C). Place coated tots on a parchment-lined baking sheet, spray lightly with nonstick cooking spray, and bake 12–15 minutes, flipping once, until golden and crisp. For air fryer: preheat to 400°F (200°C) and air fry in a single layer for 8–10 minutes, shaking halfway through.

Melt extra cheese (optional)

When tots are nearly done (last 1–2 minutes of baking or immediately after frying), sprinkle extra shredded cheddar over the tops and return to oven/air-fryer briefly or cover skillet with a lid for 30–60 seconds to melt the cheese.

Finishing & Serving

Transfer finished cheese tots to a serving plate. Garnish with chopped chives or green onions. Serve hot with sour cream or ranch for dipping; stir hot sauce into the dip if you like a spicy kick.

Leftovers can be refrigerated in an airtight container for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.