LOADED TOT CUPS
Be the star of the party with these easy Loaded Tot Cups from Delish.com.
Categories loaded tot cups tot cups cheesy tot cups bacon cheddar tator tots bacon tator tot cups easy snacks easy appetizers easy party snacks loaded tater tot cups
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat over to 350º and grease a 12-cup muffin pan with cooking spray. Fill each muffin tin with three tater tots and bake until soft and golden, 18 to 20 minutes. Remove from oven and heat broiler.
- Make cups: While tots are warm, spray the bottom of a shot glass with cooking spray and press into tots to flatten, creating a well. Sprinkle with cheddar, mozzarella and bacon, then broil until cheese is melted, 1 to 2 minutes.
- Let cool completely, then, using a spoon, remove from muffin tins. Top with sour cream and garnish with green onions.
LOADED TATER TOTS®
Brought this to a football-watching party, and it was a great crowd-pleaser.
Provided by Tyson
Categories Appetizers and Snacks Meat and Poultry
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
- Bake in the preheated oven until lightly golden, 20 to 25 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop coarsely.
- Melt butter in a saucepan over medium heat; add shallot and cook until fragrant. Stir in flour and cook until light golden, about 2 minutes. Whisk in milk and 2 tablespoons sour cream; stir until smooth and thick, about 5 minutes. Season with black pepper and nutmeg. Stir in 1 cup Cheddar cheese until fully melted.
- Transfer potatoes to a 9x13-inch baking dish. Sprinkle bacon on top. Pour cheese sauce over the potatoes. Sprinkle remaining 1/2 cup Cheddar cheese on top.
- Bake in the preheated oven just until cheese melts, about 7 minutes. Remove from the oven; top with green onions and 2 tablespoons sour cream.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 22.5 g, Cholesterol 28.4 mg, Fat 17 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 7.2 g, Sodium 489 mg, Sugar 2.2 g
MINI LOADED TATER TOTS® APPETIZERS
Start the party with a tasty TATER TOTS recipe that yields Mini Loaded TATER TOTS® Appetizers! Prep time for this TATER TOTS recipe is just 15 minutes.
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450ºF.
- Place 2 TATER TOTS in each of 24 mini muffin pan cups sprayed with cooking spray; place on bottom oven rack. Bake 10 min.
- Spray bottom of shot glass with cooking spray. Use (in twisting motion) to press TATER TOTS in each muffin cup to make potato cup. Return to oven; bake additional 15 min. or until deep golden brown.
- Add cheese to potato cups; bake 1 min. or until melted. Transfer to platter; fill with remaining ingredients.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 1 g, Protein 3 g
MEXICAN STREET CORN LOADED TOTS
This is a version of tot-chos (tater tot nachos!) inspired by elote, the Mexican street corn that's covered in mayo, chili powder, Cotija and lime, that hits all the best flavor notes!
Provided by Molly Yeh
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F.
- Place the tots on a rimmed baking sheet lined with parchment paper, then sprinkle lightly with salt and pepper. Bake until golden and crispy, 25 to 30 minutes.
- For the chili lime cream: Meanwhile, in a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.
- For the loaded tots: Remove the tots from the oven, then add the corn and bake for an additional 6 minutes. Remove again and sprinkle all of the mozzarella and half of the queso fresco to cover. Bake until melty, 3 to 5 minutes.
- Sprinkle with remaining queso fresco and add big dollops of the cream. Garnish with the cilantro, green onions, Pickled Red Onions, a dash of chili powder and salt. Squeeze fresh lime juice on top and enjoy!
- Heat the vinegar, sugar, salt and 1 cup water in a small saucepan, stirring until the sugar and salt dissolve. Pour over the onions in a small jar. Let cool completely, then refrigerate.
LOADED TOTCHOS
Do you know what totchos are? You will after watching our How to Make Totchos cooking video. Hint: There are ORE-IDA TATER TOTS and some cheese involved.
Provided by My Food and Family
Categories Home
Time 42m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Bake TATER TOTS as directed on package.
- Meanwhile, mix sour cream, dressing and 2 Tbsp. chives until blended.
- Spread TATER TOTS onto platter; top with sour cream mixture, cheese and bacon. Sprinkle with remaining chives.
Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
LOADED BAKED POTATO SKIN CUPS
Provided by Catherine McCord
Categories side-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Using the tip of a knife, poke a hole on each side of the potatoes. Bake directly on the oven rack until the outside of the potatoes look dry and crispy, 45 to 50 minutes.
- Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then crumble.
- When the potatoes are ready, remove from the oven and leave the oven on. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Save the potato flesh for another use.
- Bake the potato skins directly on the oven rack until golden and crispy, about 10 minutes.
- Transfer the potato skins to a baking sheet, sprinkle each with 2 tablespoons of the cheese and bake until the cheese is melted, about 2 minutes.
- Top with the sour cream, bacon and chives and serve.
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- After 10 minutes remove the muffin pan from the oven and use a tamper to press the tater tots down into each cup. This will create a tater tot cup.
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- Fill an ungreased 24 mini-muffin baking pan with three frozen tater tots per cup (they can be stacked loosely). Place the tray in the oven and bake for 15 minutes.
- Arrange the bacon slices in a single layer on a sheet pan lined with parchment or aluminum foil and bake at 425° for approximately 13-15 minutes until they're deeply browned. Remove and drain on paper towels. Crumble into 1/4" pieces. (This step can also be done while the tot cups are cooling later.)
- Take the tot cup tray out of the oven and place on the counter. With the back of a spoon (or your fingers if the tots aren't too hot), gently smash the tots so they fill each cup.
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