Loaded Tater Tots Recipe

Preheat

Preheat oven to 425°F (220°C). If you prefer air-frying, preheat the air fryer to 400°F (200°C).

Line a rimmed baking sheet with foil or parchment and lightly brush or spray with oil. This helps crisp the tots and eases cleanup.

Arrange frozen tater tots in a single layer on the prepared sheet, leaving small gaps so hot air circulates. If using an air fryer, place tots in the basket in a single layer (cook in batches if needed).

Lightly drizzle or brush the tots with 1 tablespoon vegetable oil and sprinkle evenly with 1/2 tsp salt and 1/4 tsp black pepper.

Bake in the oven for 20–25 minutes, turning once halfway through, until golden brown and crisp. For air fryer: cook 12–16 minutes, shaking the basket 2–3 times, until crisp and golden.

While the tots cook, cook the bacon: place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer to a paper towel–lined plate to drain and cool, then chop into small bite-sized pieces.

When the tater tots are crisp and just out of the oven (keep oven on), evenly scatter the freshly grated sharp cheddar over the hot tots. Return the baking sheet to the oven for 2–4 minutes, or until cheese is melted and bubbly.

Immediately remove from oven and sprinkle chopped bacon pieces over the melted cheese so they stick to the cheese layer.

Mix the sour cream with 1 tsp hot sauce (optional) in a small bowl for a lightly spicy drizzle. Taste and adjust hot sauce to preference.

Spoon or dollop the sour cream mixture over the cheesy, bacon-topped tots in several spots, or transfer the sauce to a squeeze bottle for a decorative drizzle.

Scatter the thinly sliced green onions and optional snipped chives evenly across the platter. If using jalapeño or diced tomato, add them now for brightness and heat.

If desired, finish with an extra pinch of black pepper or flaky sea salt and serve immediately while the tots are hot and the cheese is melty.

Transfer the loaded tots to a serving platter or leave on the baking sheet. Serve hot as a starter for 3–4 people with extra sour cream or hot sauce on the side.

Leftovers: store cooled, uncovered in a single layer in the refrigerator up to 2 days and re-crisp in a 400°F (200°C) oven for 8–10 minutes.