Loaded Tater Tots Cheese Beef (Printable)

Crispy tater tots topped with melted cheddar, Monterey Jack, and savory beef bacon bits.

# What You Need:

→ Tater Tots

01 - 28 oz frozen tater tots

→ Cheese

02 - 2 cups shredded Cheddar cheese
03 - ½ cup shredded Monterey Jack cheese

→ Beef Bacon Bits

04 - 3.5 oz beef bacon, finely diced

→ Garnishes

05 - 2 green onions, thinly sliced
06 - ¼ cup sour cream
07 - 1 medium tomato, diced
08 - 1 tablespoon chopped fresh parsley

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.
02 - Arrange the frozen tater tots in a single layer on the prepared baking sheet. Bake for 20–25 minutes, or until golden and crispy, turning halfway through for even browning.
03 - While the tater tots are baking, cook the diced beef bacon in a skillet over medium heat until crispy, about 5–7 minutes. Drain on paper towels.
04 - Remove the tater tots from the oven. Sprinkle evenly with Cheddar and Monterey Jack cheese, then top with the cooked beef bacon bits.
05 - Return the tray to the oven and bake for an additional 3–5 minutes, or until the cheese is melted and bubbly.
06 - Transfer the loaded tater tots to a serving platter. Garnish with green onions, dollops of sour cream, diced tomato, and parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The contrast between impossibly crispy tots and gooey melted cheese creates a texture combination that's absolutely habit-forming
  • Beef bacon adds a smoky, salty depth that regular bacon can't quite match, plus it crisps up beautifully
  • This recipe transforms a childhood favorite into something that feels indulgent and worthy of any gathering
02 -
  • Never skip turning the tater tots halfway through baking, or you'll end up with one side disappointingly soft
  • The beef bacon must be drained thoroughly or your loaded tots will turn greasy halfway through eating
  • Let the cheese-topped tots sit for literally 2 minutes before serving, or you'll burn your tongue on the first bite
03 -
  • Use freshly shredded cheese instead of pre-shredded bags, which contain anti-caking agents that prevent smooth melting
  • Line your baking sheet with parchment paper instead of foil for the crispest results without any sticking

Go back