Are you a fan of potato skins topped with smoky bacon, melty cheddar cheese, a dollop of sour cream, sprinkled with green onions? But hate how labor intensive they are to make? First you have to bake them, then scoop out the insides, and what do you do with the insides? Bake them again, then fill them with cheese and bacon and bake once again. Talk about a lot of steps…sheesh! Using frozen tater tots eliminates all the hard work and you still get to enjoy all the fabulous flavors of potato skins with a minimum of effort. There’s far fewer steps involved and your oven produces these tasty morsels of deliciousness in less time than you can imagine. Go on, you know you want to give these a try! Keep reading to find out how easy it is to make them.
Preheat oven to 425℉.
Spray a mini muffin tin liberally with non stick cooking spray.
TIP: Open your dishwasher and place pan on the open door. Any overspray will go on the inside of the dishwasher door and will be washed away when you run your dishwasher.
Place 3 frozen tater tots in each muffin cup. Bake for 10 minutes to soften the tots.
While the tots are in the oven, cook up and crumble the bacon. Set aside.
Shred a bunch of cheddar cheese. Set aside.
Remove the pan from the oven and use a tamper tool or a small shot glass to press and smash the tater tots down into each opening forming a cup.
Return tots to the oven and bake for another 10 minutes, until the potatoes are nice and crisp.
Remove pan from oven and fill each potato cup with a teaspoon of bacon bits and top with a generous pinch of shredded cheddar cheese.
Return the pan to the oven and bake for an additional 5-10 minutes or until cheese is melted, hot and bubbly.
To serve, top each cup with a dollop of sour cream, or Ranch dressing, and a sprinkle of sliced green onions, or chives.
Oh my goodness these little stinkers are absolutely, mouthwateringly, delicious!!! The potatoes crisp up nicely in the oven and pair beautifully with the smoky bacon and melty cheddar cheese. Top each cup with creamy sour cream or Ranch dressing and a sprinkle of green onions. These are so flipping good! You will have a hard time stopping after two or three of them. Serve as a fun appetizer or as a delectable side dish with your favorite burger, or my personal childhood favorite, Sloppy Joes.
Loaded Tater Tot Cupcakes
Equipment
- Mini muffin tin
Ingredients
- 36 tater tots
- 1½ cups cheddar cheese, shredded
- 4 strips bacon, cooked and crumbled
- ½ cup sour cream
- 4 stalks green onions, sliced
Instructions
- Preheat oven to 425℉.
- Spray a mini muffin tin liberally with non stick cooking spray.
- Place 3 frozen tater tots in each muffin cup.
- Bake for 10 minutes to soften tots.
- Remove pan from the oven and use a tamper tool or a small shot glass to press and smash the tater tots into each opening forming a cup.
- Return to the oven and bake for another 10 minutes, until the potatoes are nice and crisp.
- Remove pan from oven and fill each potato cup with a teaspoon of bacon bits and a pinch of shredded cheddar cheese.
- Return to the oven and bake for an additional 5-10 minutes or until cheese is melted, hot and bubbly.
- To serve, top each cup with a dollop of sour cream and a sprinkle of green onions.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
Remember…Jesus ❤️’s you!