Tater Tot Potato Skins
"I was recently served this appetizer at a baby shower, and it was simple yet delicious!"
photo by Ashley Cuoco
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
24
ingredients
- 32 ounces tater tots (thawed)
- 1 cup shredded cheese
- 1⁄2 cup sour cream
- 1⁄2 cup chives, diced
- 1⁄2 cup bacon, crisp and chopped
directions
- Use a wooden tool (like the end of a Pampered Chef spoon) to push a thawed tater tot into a greased mini muffin pan.
- Sprinkle shredded cheddar cheese on each tater tot.
- Bake at 350 -400 until cheese is melted and bubbly and tater tots are a little browned.
- Serve with sour cream, bacon bits and chives on the side.
Questions & Replies
-
How long do these take to cook? -
Can these be made a head of time and freeze till want to use? -
What on earth are tater-tots?
-
Are you cooking them in the cupcake paper or putting them in after cooked
Reviews
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These are absolutely delicious! To make the recipe easier, use Ore Ida Crispy Crowns. They are small round tater tots. You do not have to thaw them out, or press them into a mini muffin pan. Just put them on a sheet pan and follow the recipe. I bake them at 425 degrees for 15 minutes, add the cheese and return to the oven for 3-4 minutes. -
Love this. Can't beat this classic flavor combo, and it makes a perfect finger food - too cute. I managed to underestimate the time it would take them to thaw, so my quick fix on the fly was to follow the baking instructions on the bag - turned the oven up to 425 and pulled them out at the halfway mark (10 min). Then flattened them with the back of a spoon in the mini muffin pan and returned to the oven for 10 min. I pulled them out, sprinkled with cheese, and returned to the oven for a couple of minutes for it to melt. Good to go! This was a big hit. Thanks for sharing!
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We loved this appetizer - very easy to make and just so darn cute! I do not own a mini muffin pan, so I just gently flattened and then shaped the tater tots into a uniform size and baked on a parchment paper-lined cookie sheet. I cooled them slighty before serving in order for them to hold their shape. Made for Spring 2012 My 3 Chefs. -
tried this one time when my friends came over! they loved it bigtime! thanks for the idea.
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
