Loaded Tots Recipe

Preheat and prepare tots

Preheat the oven to 425°F (220°C). Spread the frozen tater tots in a single layer on a rimmed baking sheet. Toss the tots with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper so they are evenly coated. Bake according to package directions, about 20–25 minutes, flipping once halfway through, until golden brown and crisp.

Warm black beans

While the tots bake, place the drained and rinsed black beans in a small saucepan over medium heat. Add a pinch of salt and 1/2 teaspoon smoked paprika (optional) and warm, stirring occasionally, for 4–6 minutes until heated through. If beans look dry, add 1–2 tablespoons water. Keep warm on low heat.

Heat cheese sauce

Warm the SGB jack cheese sauce in a small saucepan over low heat, stirring frequently until smooth and pourable, about 3–5 minutes. If the sauce is too thick, thin with 1–2 tablespoons milk or water. Keep warm; stir occasionally.

Assemble the loaded tots

When tots are crisp and hot from the oven, transfer them to a large oven-safe platter or leave on the baking sheet. Evenly scatter the warmed black beans over the tots, then drizzle or spoon the warm jack cheese sauce over the top so most tots get covered. Dollop spoonfuls of sour cream across the tots (or transfer sour cream to a small piping bag or squeeze bottle for neater application).

Add salsa and jalapeños

Spoon the salsa roja in several places over the tots, then distribute the sliced pickled jalapeños to taste across the platter. Taste and add additional salt or pepper if needed.

Garnish and serve

Finish with a sprinkle of sliced green onions and chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the tots. Estimated serving: shareable appetizer for 4 people.