Drew Swantak

Tater Tot Potato Skins Recipe

Total Time:  1 hour
Yield:  6


  • 2 pounds Ore-Ida tater tots
  • 3 tablespoons vegetable oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • 4 slices bacon, cut into 1/4-inch pieces
  • 1 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1 large green onion, sliced thin


  • Preheat oven to 425℉.
  • Place tater tots in a microwave-safe bowl. Microwave on high until soft, 4-6 minutes.
  • In small bowl, mix oil, Parmesan, salt, garlic powder, paprika, and pepper.
  • Mold about 15 tots into each section of a jumbo muffin pan. Brush oil mixture over the tots. Bake until golden brown and crispy, about 25 minutes.
  • In the meantime, cook bacon in a medium skillet over medium heat until crisp; transfer to paper towel to drain.
  • Remove tots from the oven, fill them with cheese and bacon. Return to oven until cheese is melted, 3-4 minutes.
  • Let cool slightly before gently removing them from the muffin pan with a fork or spoon. Top with sour cream and green onions.
Drew Swantak