White Cheddar Tots Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly grease it. Arrange the frozen tater tots in a single layer on the prepared sheet, leaving small gaps between them so they crisp evenly.

Bake tots halfway

Bake the tots for 12 minutes to start the cooking and firm their exterior (they do not need to be fully browned). Remove from oven and let cool 5 minutes so they’re easier to handle.

Make the cheese mixture

In a mixing bowl, combine the shredded white cheddar (1.5 cups), softened cream cheese (2 oz), melted butter (1 tbs), sour cream (2 tbs), sliced green onions (2 tbsp), garlic powder (1/2 tsp), onion powder (1/2 tsp), kosher salt (1 tsp), and black pepper (1/2 tsp). Stir until smooth and well combined. The mixture should be spreadable but not runny; chill 5 minutes if it feels too loose.

Fill tots

Using a small spoon or piping bag with a medium round tip, gently press each partially baked tot to create a small cavity (or split one side open slightly). Pipe or spoon about 1 teaspoon of the cheese mixture into each tot so the filling sits slightly above the top.

Return to oven

Place the filled tots back on the baking sheet, spacing them evenly. They will finish cooking and the filling will warm as the topping crisps.

Prepare topping

In a small bowl, combine panko breadcrumbs (3/4 cup), grated parmesan (1/4 cup), smoked paprika (1/2 tsp), and chopped parsley (1 tbs). Drizzle olive oil (1 tbs) over the mixture and toss until the crumbs are evenly moistened and clump slightly.

Top and bake

Sprinkle about 1/2 to 3/4 teaspoon of the panko mixture over each filled tot, pressing lightly so it adheres. Return the tray to the oven and bake for 8–10 minutes more, or until tots are golden-brown and the filling is hot and bubbly and the topping is crisp.

Optional extra melt

If you like extra cheese, sprinkle the additional shredded white cheddar (1/2 cup) over the tots in the last 2 minutes of baking and broil on high for 60–90 seconds to melt and lightly brown—watch carefully to avoid burning.

Remove the baking sheet from the oven and let the tots rest 2–3 minutes so the filling sets slightly. Transfer to a serving platter.

Garnish with chopped chives or green onion (1 tbsp) and a sprinkle of extra parsley if desired. Serve warm with ranch dressing or spicy mayo (1/2 cup) for dipping.

Leftovers: Store cooled tots in an airtight container in the refrigerator up to 2 days. Reheat on a baking sheet at 400°F (200°C) for 8–10 minutes to re-crisp.