Loaded Tots! Recipe

Preheat & prepare

Preheat oven to 425°F (220°C) or preheat air fryer to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease. If using the oven, spread frozen tater tots in a single layer on the baking sheet so they have room to crisp.

Lightly toss the frozen tater tots with 1 tablespoon vegetable oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl so they are evenly coated. This helps them crisp up.

Bake: place the sheet in the preheated oven and bake for 20–25 minutes, turning once halfway through, until golden brown and crisp. Air Fryer: arrange tots in a single layer in the air fryer basket and cook 12–16 minutes, shaking basket halfway, until crisp. Cooking time may vary by appliance—cook until internal edges are golden and exterior is crunchy.

When done, transfer tots to an oven-safe platter or keep on the baking sheet and set aside. Reduce oven temperature to 200°F (95°C) to keep tots warm if needed.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once foaming, add 2 tablespoons flour and whisk constantly for 1–2 minutes until it becomes a light golden paste (this cooks out the raw flour taste).

Add milk and cream

Gradually whisk in 1 cup whole milk and 1/4 cup heavy cream to the roux. Continue whisking to break up any lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens enough to coat the back of a spoon (about 3–5 minutes).

Finish the queso

Lower heat to low. Add 2 ounces softened cream cheese and whisk until fully melted and smooth. Add 1 cup shredded sharp cheddar and 1/2 cup shredded monterey jack a handful at a time, stirring between additions until fully melted and the sauce is smooth. Stir in 1 tablespoon minced pickled jalapeño (optional), 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning or heat as desired.

Keep queso warm over the lowest heat setting or transfer to a small slow cooker set to warm until ready to serve. If it thickens too much, whisk in 1–2 tablespoons milk to reach a pourable consistency.

Cook bacon

Preheat a large skillet over medium heat. Add 6 slices of bacon and cook until crispy, 6–10 minutes, turning occasionally. Transfer bacon to a paper towel–lined plate to drain and cool, then chop into small pieces.

Prepare fresh toppings

While bacon cooks, thinly slice 3 green onions (both white and green parts) and finely snip 2 tablespoons fresh chives. If using cilantro, chop 2 tablespoons. Stir 3/4 cup sour cream with 1 teaspoon hot sauce if you want a tangy kick (optional).

Assemble: Arrange the hot tater tots on a large serving platter or leave on the warmed baking sheet. Spoon or drizzle the warm queso evenly over the tots so most are well coated but some remain crisp at the edges.

Scatter the chopped crispy bacon over the queso-covered tots. Dollop or pipe spoonfuls of sour cream over the top. Sprinkle sliced green onions, snipped chives, and optional cilantro evenly across the platter.

Finish and serve: If desired, add a few extra grindings of black pepper or a pinch more smoked paprika for color. Serve immediately while tots and queso are hot so the contrast of textures (crispy tots, creamy queso, cool sour cream) is best.