Loaded Tots Recipe

Preheat oven to 425°F (220°C). If frying, heat oil to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.

Place frozen tater tots in a single layer on the baking sheet. Drizzle with 1 tablespoon vegetable oil (or toss lightly) and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Bake for 20–25 minutes, turning once halfway through, until golden brown and crispy. If frying, deep-fry in batches 3–4 minutes until crispy. Drain on paper towels and keep warm.

Preheat a skillet over medium heat. Add bacon slices in a single layer and cook 4–6 minutes per side until crispy (time varies with thickness). Alternatively, lay bacon on a sheet pan and bake at 400°F (205°C) for 15–20 minutes until crisp.

Transfer cooked bacon to a paper towel–lined plate to drain. When cool, chop or crumble into bite-sized pieces (about 3/4 to 1 cup crumbled). Reserve 1 teaspoon bacon fat and discard the rest or save for another use.

In a medium saucepan over medium-low heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes to cook the raw flour taste, creating a roux.

Slowly whisk in 1 cup whole milk, a little at a time, until smooth. Bring to a gentle simmer while whisking; the sauce will thicken slightly (2–3 minutes).

Reduce heat to low. Stir in 2 ounces cream cheese until melted and incorporated. Gradually add 1 1/2 cups shredded sharp cheddar, stirring until smooth and glossy.

Season the cheese sauce with 1/2 teaspoon mustard, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning. Keep the sauce warm over the lowest heat or in a small insulated container; whisk occasionally to maintain smoothness.

If adding an egg ($2), cook it now: for a fried egg, heat 1 teaspoon oil or reserved bacon fat in a nonstick skillet over medium heat and crack the egg in. Cook until whites are set and edges crisp, about 2–3 minutes for sunny-side up, or flip for over-easy/medium as desired. For a poached egg, simmer gently and cook 3–4 minutes for a runny yolk.

Arrange the hot tater tots on a large platter or individual plates. Spoon or drizzle the warm cheese sauce evenly over the tots, using about 3/4 of the sauce and reserving a little for passing.

Scatter the crumbled bacon evenly over the sauced tots.

Dollop or pipe 1/2 cup sour cream over the tots in small spoonfuls. Sprinkle the sliced green onions and optional chopped chives over the top. Add a few dashes of hot sauce if using.

Place the cooked egg(s) on top of the assembled tots if ordered. Serve immediately while hot and crispy, with extra cheese sauce on the side if desired.