Loaded Tater Tot Cupcakes
Crisp hash brown potatoes, smoky bacon, melted cheddar cheese topped with a dollop sour cream and a sprinkle of green onions make these savory little bites of deliciousness absolutely irresistible.
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.