Loaded Baked Potato Tater Tots

Dinner, Vegetarian

Loaded Baked Potato Tater Tots

I’m currently in bed trying my very hardest to ward off sickness. Josh was like super sick last week so I’ve been spending all my free time popping Wellness Formula and drinking lots of water. My eyeballs burn a little bit so after I write this blog post and tell you about tater tots, I’m gonna lie in bed and watch Chyna & Rob. I find Chyna very very fascinating, let me tell you.

Tater tots are notoriously not the easiest thing to make at home. I’ll go as far as to say that the frozen variety is straight up delicious and nearly perfect…minus all the junk they put in them, yada yada yada.

Loaded Baked Potato Tater Tots

Loaded Baked Potato Tater Tots

I like homemade versions of things anyway because you can customize them. Like, here! With these tater tots.

I was telling Billy I wanted to make a version of a tater tot and I wanted it to be awesome. He was like LOADED BAKED POTATO. And I was like, YES YES YES!

This tater tot situation is brought to you by the fancy technique of “torchon-ing.” You do this to like pates and other stuff but this time we’re using it to roll a log of shredded potatoes, bacon, salt, pepper and lots of shredded cheese. See, it’s classy!

Loaded Baked Potato Tater Tots


This log goes to the freezer to chill for 20 minutes. Then it’s super easy to cut up into bite-sized tater tots. These tater tots are baked but if you were feeling crazy, you could fry ‘em right up too. I just wanted to go the easier route since I know everyone at home hates frying.

To dip ‘em in, I made a little creme fraiche + yogurt + green onion dip. It’s so good. This recipe makes like 50 tater tots but really that’s not enough.


Loaded Baked Potato Tater Tots

Loaded Baked Potato Tater Tots

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 50 tater tots


  • 2 medium-sized russet potatoes, peeled
  • Salt
  • Pepper
  • 1 large egg, beaten
  • 3/4 cup finely shredded cheese
  • 4 slices of cooked bacon, finely chopped
  • 1/4 cup Greek yogurt
  • 1/4 cup creme fraiche
  • 2 to 3 green onions, thinly sliced


  • In a medium bowl, shred the potatoes using a box grater. Cover with water and transfer to the fridge for 1 hour (this will release some of its starch).
  • Meanwhile, bring a medium pot of salted water to a boil. When the potatoes are done soaking, drain them and rinse until cold water. Drop them in the boiling water to blanch for about 2 to 3 minutes. Drain them in a colander and run cold water over them to stop the cooking process. Transfer the potatoes to the center of a few sheets of cheese cloth or a clean kitchen towel. Squeeze to rid the potatoes of all their water.
  • Transfer the potatoes to a bowl. Add salt and pepper to taste. Next, add the beaten egg, cheese and bacon; stir until combined. Transfer one-third of the mixture to a sheet of plastic wrap. Spread it out into a log that’s about 1-inch wide and 1-inch high. Wrap the plastic wrap around it, almost like you would if you were rolling sushi and tightly roll it in the plastic wrap. Twist the ends like a tootsie roll and transfer it to a baking sheet. Repeat with the remaining tater tot mixture. Transfer the baking sheet to the freezer for 30 minutes, until chilled and firm.
  • Preheat the oven to 350 degrees F. Remove from the freezer and slice into 1 1/2-inch tots. Place on a parchment or silicon-lined baking sheet and bake for 30 minutes, or until lightly golden brown. While the tots are cooking, stir up the Greek yogurt, creme fraiche, a few pinches of salt and a handful of green onions. Taste and adjust the salt to your liking. Serve the tots hot with the dipping sauce.


These freeze really well! After they’ve chilled in the freezer, slice them up and transfer them to a freezer-safe plastic bag!
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Recipe inspiration from i am a food blog

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Leave a Reply

  • Reply Vivian | stayaliveandcooking September 19, 2016 at 12:57 am

    Ohhh so smart to freeze them first! I’ve tried making gnocchi but I simply couldn’t cut the dough into nice and even squares, I’ll definitely try freezing them next time 😛 I often find myself in debate as well when I have to choose between homemade and store bought: I don’t like the idea of all the junk in there, but it’s much easier… So I’m glad your recipe looks so easy and appealing! I’ll definitely have to try this once.

  • Reply Miranda | Miranda's Notebook September 19, 2016 at 1:58 am

    Oh yum, those looks so very very good! Perfect party food. Hope you’re feeling much better very soon! xxx

  • Reply Erika September 19, 2016 at 5:33 am

    My boyfriend love these kind of potatoes. When I do breakfast, he always ask for some. And honestly, yeah, they’re good ! But don’t you see I’m trying to make some fancy-pinterest-worthy breakfast here? And your frozen potatoes just ruins it all !
    But THESE. I think everyone will be happy with these 🙂

  • Reply Lori September 19, 2016 at 7:27 am

    What a clever idea. These sound really delicious and don’t look too hard either 🙂

  • Reply steph September 19, 2016 at 10:07 am

    give me ALL the tots, especially the fully loaded ones 🙂
    i’m pretty sure i could eat all 50 in one go!

    • Reply Adrianna Adarme September 20, 2016 at 1:08 pm

      same. billy and i practically ate all of them in under 10 minutes!

  • Reply Libby September 19, 2016 at 2:07 pm

    I love this idea! Packing the toppings into the tots!! Billy’s a genius.

  • Reply Morgan September 19, 2016 at 7:21 pm

    lord, yes

  • Reply Beth September 23, 2016 at 8:31 am

    These look delicious! I’m eager to try them. In thinking about a quick breakfast for my daughters before school, I’m wondering if you’ve cooked and then frozen them. In that case, is there a quick way to defrost and re-heat for the morning? Thanks!

    • Reply Adrianna Adarme September 25, 2016 at 9:24 pm

      Ooof I haven’t tried cooking them and then defrosting them but if you try it please let us know how it goes! 🙂

  • Reply Currently Crushing On. | How Sweet It Is September 24, 2016 at 3:45 am

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  • Reply Carol Thebus September 25, 2016 at 4:38 am

    Now this is what I call brilliant = of all the tots that I have seen being made (on the net and television, that is) I have never seen tots made this way – BRILLIANT! is what I say.

    • Reply Adrianna Adarme September 25, 2016 at 9:23 pm

      Haha thank you, Carol! These have been on my to-do list for such a long time!

  • Reply Renee Roush September 25, 2016 at 11:52 am

    I didn’t see where the cheese gets added, but am assuming you add it with the egg and bacon? These look amazing, and my kidlets live tater tots, so I’m dying to try them!

    • Reply Adrianna Adarme September 25, 2016 at 9:22 pm

      Ahhh, let me fix this! Yes, it goes with the egg and bacon!

  • Reply Mollie September 30, 2016 at 7:43 am

    what a brilliant idea, i love it!!!

  • Reply Renee @ Awesome on 20 October 8, 2016 at 11:01 am

    I live in Scotland now, and tater tots are not a thing over here. I’m so excited to see a way to make them myself that’s even awesomer than the original.

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