Loaded Tots Recipe

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven. If you prefer extra-crispy tots, place a rimmed baking sheet in the oven while it preheats.

If baking: spread the frozen tater tots in a single layer on the hot or room-temperature rimmed baking sheet. Drizzle with 1 tablespoon neutral oil if desired, then sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Bake for 20–25 minutes, turning once halfway through, until golden brown and crisp.

If pan-frying (alternative): heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high. Add half the tots in a single layer and cook, turning occasionally, until crisp and browned on all sides, about 10–12 minutes. Transfer to a baking sheet and keep warm in the oven while you cook remaining tots.

While the tots are cooking, prepare the meats. Chop the cooked brisket into small bite-sized pieces (about 1/2-inch). If brisket is cold and firm, warm it gently in a small skillet over medium for 2–3 minutes with a splash of water or beef juice to prevent drying.

Cook the bacon: place bacon slices in a cold skillet, then turn heat to medium. Cook, turning occasionally, until crisp, 8–12 minutes depending on thickness. Transfer bacon to a paper towel-lined plate, drain, then chop roughly into 1/2-inch pieces. Reserve 1 tablespoon bacon fat.

Optional step for extra flavor: return the reserved 1 tablespoon bacon fat to the skillet over medium-high. Add chopped brisket and cook 1–2 minutes to warm and pick up a bit of crispness and bacon flavor. Sprinkle brisket with 1/2 tsp smoked paprika and toss. Remove from heat.

When tots are fully crisp and hot, remove the baking sheet from the oven. Scatter the shredded cheddar and optional pepper jack evenly over the hot tots so it begins to melt. Return the sheet to the oven for 2–4 minutes, or until cheese is melted and bubbly.

Remove from the oven and immediately top with the warm chopped brisket and chopped bacon, distributing evenly so each serving gets both meats.

Dot or dollop sour cream across the loaded tots (use a spoon or small piping bag for neater presentation). If desired, thin the sour cream slightly with 1–2 teaspoons of water to make it easier to drizzle.

Sprinkle sliced green onions, pickled jalapeños (if using), and chopped cilantro over the top. Finish with a light dusting of the remaining 1/2 tsp smoked paprika for color and a final pinch of black pepper.

Serve immediately with hot sauce on the side for guests who want extra heat. Estimated serving size: divide into 4 portions.