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Loaded Tater Tots Recipe

Name: Winner Winner Courtenay Places Loaded Tater Tots Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 pieces frozen tater tots; 1 cups vegetable oil (for frying); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 cups shredded sharp cheddar cheese; 6 slices crispy bacon, cooked and crumbled; 2 stalks scallions, thinly sliced (green and white parts); 3 tbsp pickled jalapeños, sliced; 2 tbsp fresh chives, minced; 0.5 cups mayonnaise; 2 tsp Creole or Dijon mustard; 1 tsp prepared horseradish; 1 tsp hot sauce (e.g., Crystal or Tabasco); 1 tsp lemon juice, fresh; 1 tsp Worcestershire sauce; 1 tsp paprika (smoked or sweet); 0.25 tsp cayenne pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tbsp capers, minced (optional); 1 tbsp fresh parsley, finely chopped; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 2 pieces lime wedges (optional)

Inspired by Winner Winner Courtenay Place

Time35m

Serves4

With Louisiana remoulade. A crispy outer and soft, fluffy centre, dipped in a creamy sauce.

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Ingredients

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Tater Tots

24 pieces frozen tater tots

1 cups vegetable oil (for frying)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Toppings

1 cups shredded sharp cheddar cheese

6 slices crispy bacon, cooked and crumbled

2 stalks scallions, thinly sliced (green and white parts)

3 tbsp pickled jalapeños, sliced

2 tbsp fresh chives, minced

Louisiana Remoulade (Creamy Sauce)

1/2 cups Mayonnaise

2 tsp Creole or Dijon mustard

1 tsp prepared horseradish

1 tsp hot sauce (e.g., Crystal or Tabasco)

1 tsp lemon juice, fresh

1 tsp Original Worcestershire Sauce

1 tsp paprika (smoked or sweet)

1/4 tsp Cayenne pepper

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tbsp capers, minced (optional)

1 tbsp fresh parsley, finely chopped

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Garnish / Finish

2 pieces lime wedges (optional)

Method

Tater Tots

Preheat oil

Pour 1 cup vegetable oil into a large heavy skillet or medium saucepan so oil depth is about 1/2 inch. Heat over medium-high until oil registers 350°F (175°C) or a cube of bread turns golden in about 30–45 seconds.

Pat frozen tater tots dry with paper towel if there is excess frost. Add tater tots to the hot oil in a single layer, working in batches if necessary to avoid overcrowding (do not drop frozen tots into a full pot). Fry, turning occasionally with a slotted spoon or spider, until evenly deep golden-brown and crispy, about 4–6 minutes per batch.

Transfer fried tots to a paper towel–lined tray or wire rack set over a sheet pan. Immediately season with kosher salt and freshly ground black pepper while still hot. Keep warm in a 200°F (95°C) oven on a tray if making multiple batches.

Louisiana Remoulade (Creamy Sauce)

In a medium bowl, combine 1/2 cup mayonnaise, 2 tsp Creole or Dijon mustard, 1 tsp prepared horseradish, 1 tsp hot sauce, 1 tsp fresh lemon juice, and 1 tsp Worcestershire sauce. Whisk until smooth.

Add 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tbsp minced capers (if using), and 1 tbsp finely chopped fresh parsley. Whisk to incorporate.

Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp freshly ground black pepper as needed. If sauce is too thick, thin with 1–2 tsp water or more lemon juice. Chill in refrigerator at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).

Toppings & Assembly

Preheat broiler to high with an oven rack about 6 inches from the element, or set oven to 425°F (220°C) if you prefer. Arrange the hot tater tots on an ovenproof tray or a serving platter that can be broiled briefly.

Sprinkle shredded sharp cheddar evenly over the hot tots (divide cheese among batches so it melts evenly). Return to the oven or under the broiler just long enough to melt the cheese, about 1–2 minutes under broiler or 3–5 minutes at 425°F — watch closely to avoid burning.

Remove from oven. Immediately scatter crumbled bacon, sliced pickled jalapeños, and sliced scallions over the cheesy tots. Finish with minced fresh chives for color and a bright onion note.

Serve the loaded tater tots hot with a bowl of chilled Louisiana remoulade for dipping and optional lime wedges on the side. Encourage guests to squeeze a little lime over the tots before dipping for extra brightness.