Loaded Tater Tot Skewers (Printable)
Crispy tater tots on skewers, loaded with melted cheese, bacon, sour cream, and scallions. Ideal game day snack.
# What You'll Need:
→ Tater Tots
01 - 1 (32 ounce) bag frozen tater tots
→ Toppings
02 - 1 cup shredded cheddar cheese
03 - 6 slices bacon, cooked and crumbled
04 - 1/2 cup sour cream
05 - 3 scallions, thinly sliced
06 - 2 tablespoons chopped fresh parsley
07 - Freshly ground black pepper, to taste
→ Serving
08 - 8 wooden or metal skewers
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Thread 6–8 frozen tater tots onto each skewer, ensuring a small space remains between each tot.
03 - Arrange the prepared skewers on the lined baking sheet. Bake for 25–30 minutes, turning once halfway through the cooking process, until the tater tots are golden and crispy.
04 - Remove the skewers from the oven. Evenly sprinkle each skewer with shredded cheddar cheese and crumbled bacon. Return to the oven for an additional 3–4 minutes, or until the cheese is thoroughly melted.
05 - Transfer the finished skewers to a serving platter. Drizzle with sour cream, then sprinkle with sliced scallions and fresh parsley. Finish with a dash of freshly ground black pepper. Serve immediately while hot.
# Expert Advice:
01 -
- They disappear faster than you can say "touchdown," and trust me, you&ll be making them for every casual gathering.
- It&s a brilliant way to elevate a humble freezer staple into something truly special and surprisingly elegant on a stick.
02 -
- Don&t overcrowd your baking sheet; the tots need space to get truly crispy, or they&ll steam instead of bake.
- Sprinkling the cheese and bacon after the initial crisping prevents the bacon from burning and the cheese from becoming too hard.
03 -
- A quick spray of cooking oil on the tots before baking helps them get extra crispy without adding much extra fat.
- For ultimate melty cheese pull, use a good quality block cheese that you shred yourself; pre-shredded varieties often contain anti-caking agents that can inhibit smooth melting.