Arrange frozen tater tots in a single layer on a rimmed baking sheet. Drizzle 2 tablespoons neutral oil over the tots and toss gently to coat. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Bake on the center rack for 20–25 minutes, flipping once halfway through, until tots are golden brown and crisp. If frying, cook in batches 3–4 minutes per side until crisp and drain on paper towels.

Cheesy Sauce

Make a roux

While the tots bake, melt 2 tablespoons unsalted butter in a medium saucepan over medium heat until foamy. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until the raw flour smell cooks off and the mixture is lightly golden.

Slowly whisk in 1 cup whole milk, a little at a time, making sure no lumps form. Continue whisking and bring to a gentle simmer; the sauce will thicken in 2–3 minutes.

Reduce heat to low. Stir in 1 cup grated sharp cheddar and 2 tablespoons softened cream cheese until fully melted and smooth. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally so it doesn’t skin or scorch.

Toppings

Cook 4 slices bacon until crispy (pan-fry, bake, or microwave). Drain on paper towels and chop into small pieces. Thinly slice green onions and pickled jalapeños if using. Shred additional Monterey Jack if you want extra melty topping.

When tots are crisp and hot, transfer them to an oven-safe serving dish or keep on the baking sheet. Pour the warm cheesy sauce evenly over the tots, then sprinkle chopped bacon and shredded Monterey Jack over the top.

Return to the oven for 3–5 minutes (or under a broiler for 45–60 seconds) just until the additional cheese melts and edges bubble. Watch carefully under the broiler to avoid burning.

Remove from oven and top with dollops of sour cream, sliced green onions, pickled jalapeños, and chopped chives or parsley. Drizzle hot sauce over as desired and serve immediately with lime wedges on the side.

Serving & Finishes

Serve hot tots family-style. Provide extra napkins and a spoon or small spatula for scooping. Leftovers can be reheated in a 400°F (200°C) oven for 8–10 minutes to re-crisp.