Time 50m Yield 6 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add Canadian bacon; cook until lightly browned, 1-2 minutes, stirring occasionally. Remove from heat. , Line bottom of a greased 11x7-in. baking dish with Tater Tots; top with Canadian bacon mixture. In a large bowl, whisk eggs, sour cream, cream and seasonings until blended. Stir in cheese; pour over top. Bake, uncovered, until golden brown, 35-40 minutes.
Time 40m Number Of Ingredients 8 Steps:
Preheat oven to 425°F. Spray a rimmed baking sheet with cooking spray. Arrange tater tots on pan and bake for 25 minutes or per package directions. Meanwhile, in a small bowl whisk together sour cream, mayo and ranch dressing mix. Keep chilled until assembling. (This can be done one day in advance for a timesaver) To assemble: Arrange tater tots on a serving platter or serve on pan. Drizzle with warm queso. Top with shredded cheese, 1/2 ranch seasoned sour cream, crumbled bacon and green onion. Serve immediately with remaining ranch sour cream on the side.
Time 1h5m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet. Bake in the preheated oven until lightly golden, 20 to 25 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop coarsely. Melt butter in a saucepan over medium heat; add shallot and cook until fragrant. Stir in flour and cook until light golden, about 2 minutes. Whisk in milk and 2 tablespoons sour cream; stir until smooth and thick, about 5 minutes. Season with black pepper and nutmeg. Stir in 1 cup Cheddar cheese until fully melted. Transfer potatoes to a 9x13-inch baking dish. Sprinkle bacon on top. Pour cheese sauce over the potatoes. Sprinkle remaining 1/2 cup Cheddar cheese on top. Bake in the preheated oven just until cheese melts, about 7 minutes. Remove from the oven; top with green onions and 2 tablespoons sour cream.
Time 2h5m Yield 4 to 6 servings Number Of Ingredients 18 Steps:
Preheat the oven to 450 degrees F. Place the tots on a rimmed baking sheet lined with parchment paper, then sprinkle lightly with salt and pepper. Bake until golden and crispy, 25 to 30 minutes. For the chili lime cream: Meanwhile, in a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside. For the loaded tots: Remove the tots from the oven, then add the corn and bake for an additional 6 minutes. Remove again and sprinkle all of the mozzarella and half of the queso fresco to cover. Bake until melty, 3 to 5 minutes. Sprinkle with remaining queso fresco and add big dollops of the cream. Garnish with the cilantro, green onions, Pickled Red Onions, a dash of chili powder and salt. Squeeze fresh lime juice on top and enjoy! Heat the vinegar, sugar, salt and 1 cup water in a small saucepan, stirring until the sugar and salt dissolve. Pour over the onions in a small jar. Let cool completely, then refrigerate.
Time 45m Yield 12 Number Of Ingredients 7 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray. Place 4 to 5 frozen potato nuggets into each muffin cup. Bake in the preheated oven for 10 minutes. Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes. Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups). Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter. Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.
Time 40m Yield 12 servings Number Of Ingredients 5 Steps:
Heat oven to 450ºF. Place 2 TATER TOTS in each of 24 mini muffin pan cups sprayed with cooking spray; place on bottom oven rack. Bake 10 min. Spray bottom of shot glass with cooking spray. Use (in twisting motion) to press TATER TOTS in each muffin cup to make potato cup. Return to oven; bake additional 15 min. or until deep golden brown. Add cheese to potato cups; bake 1 min. or until melted. Transfer to platter; fill with remaining ingredients.
More about “loaded tater tots recipes”
Time 42m Yield 12 servings Number Of Ingredients 6 Steps:
Heat oven to 425ºF. Bake TATER TOTS as directed on package. Meanwhile, mix sour cream, dressing and 2 Tbsp. chives until blended. Spread TATER TOTS onto platter; top with sour cream mixture, cheese and bacon. Sprinkle with remaining chives.
