Bacon & Cheese-Stuffed Tater Tots 🥓🧀
Crispy on the outside, melty-cheesy on the inside, with smoky bacon in every bite!
Prep Time: 30 mins | Cook Time: 25 mins | Servings: 6
Ingredients
For the Tater Tots:
-
3 cups (about 1 lb/450g) frozen tater tots, thawed (or homemade mashed potatoes)
-
1 egg (for binding)
-
¼ cup (30g) flour (or almond flour for gluten-free)
-
½ tsp garlic powder
-
½ tsp onion powder
-
Salt & pepper to taste
For the Filling:
-
½ cup (60g) shredded cheddar cheese
-
¼ cup (30g) shredded mozzarella (for extra meltiness)
-
4 slices cooked bacon, crumbled
-
1 tbsp chopped chives or green onions
For Frying/Baking:
-
1 cup (120g) panko breadcrumbs (for extra crunch)
-
Oil for frying (or baking spray)
Instructions
1. Prep the Filling:
-
Mix cheddar, mozzarella, bacon, and chives in a bowl. Set aside.
2. Make the Tater Tot Dough:
-
In a food processor, pulse thawed tater tots until crumbly (or mash by hand).
-
Add egg, flour, garlic powder, onion powder, salt, and pepper. Mix until a dough forms.
3. Assemble the Stuffed Tots:
-
Take 1 tbsp of tater tot dough, flatten it, and place 1 tsp of filling in the center.
-
Roll into a ball, sealing the cheese inside.
-
Roll each ball in panko breadcrumbs for extra crispiness.
4. Cook ‘Em Up!
-
Deep Fry (Crispiest): Heat oil to 350°F (175°C), fry for 2-3 mins until golden. Drain on paper towels.
-
Air Fry (Healthier): Spray with oil, air fry at 400°F (200°C) for 8-10 mins, flipping halfway.
-
Bake (Easiest): Place on a greased sheet, bake at 425°F (220°C) for 20-25 mins, flipping once.
5. Serve Hot!
-
Best enjoyed immediately with ranch, ketchup, or spicy mayo.
🔥 Pro Tips:
-
Make ahead: Freeze uncooked stuffed tots, then fry/bake straight from frozen (add 2-3 extra mins).
-
Spicy kick: Add ½ tsp cayenne or diced jalapeños to the filling.
-
Extra indulgence: Stuff with cream cheese or pepper jack!
These are game-day gold—cheesy, bacony, and impossible to resist! 🏈💛
Want a veggie version? Swap bacon for sautéed mushrooms or crumbled tempeh bacon!