Tater Tot Cups - Loaded with Potato Skin Toppings
Crispy tater tot cups turn a childhood favorite into the ultimate cheesy, crowd-pleasing appetizer. Made with just three ingredients and finished with your favorite toppings, they’re perfect for parties, game day, or anytime snacking.
Ingredients
- Spray olive oil
- 48 frozen tater tots
- ½ cup shredded cheddar cheese
Toppings
- ¼ cup sour cream, see notes
- 3 strips bacon, cooked and crumbled
- 2 tablespoons sliced chives
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Lightly spray a 24-cup mini muffin tin with oil. Place 2 frozen tater tots into each muffin cup and then put them into the oven for 8 minutes.48 frozen tater tots
- Remove them from the oven and use something small (like a shot glass) to press the tarter tots into the muffin cups and create a cup shape. Sprinkle about one teaspoon of cheese into each cup and then return them to the oven until they are crispy, about 10-12 minutes.
- While they are in the oven, cook the bacon in a medium-sized pan over medium-low heat until it is crispy, about 10 minutes. Remove it from the pan and when it's cool, crumble it.3 strips bacon
- Let them cool for a minute in the muffin tin and then remove them - a dinner knife or small, offset spatula works well for loosening the edges if they are stuck. Place them onto a serving plate and add a small dollop of sour cream, some bacon bits, and chives to each cup.¼ cup sour cream, 2 tablespoons sliced chives
Notes
Topping amounts: I've indicated the amounts so you'll know how much you'll need, but it's easier to just dollop some sour cream into each cup and sprinkle on some bacon and chives - I wouldn't fuss with measuring!
Muffin tins: I prefer these cooked in mini muffin tins so they are a more manageable 1-2 bite-sized. You can bake them in a regular muffin tin, but you'll need to use 4 tater tots per muffin cup and add a few minutes to the baking time.
No muffin tin? No problem! You can still make these tater tot cups. Use a regular baking sheet and press the tater tots into a flat shape instead. They won't be as uniform or cup-shaped, but they'll still be delicious. You can call them loaded smashed tater tots!
Make ahead: You can bake the cups up to a few days in advance. Store them in an airtight container in the fridge and then warm them gently in the oven before filling and serving them.
Serving: 1 tater tot cup, Calories: 58kcal, Carbohydrates: 5g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 5mg, Sodium: 118mg, Potassium: 60mg, Fiber: 0.4g, Sugar: 0.1g, Vitamin A: 44IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 0.1mg