Cocktail Recipes, Spirits, and Local Bars

The Country’s Top Tater Tots Slideshow

The Country’s Top Tater Tots Slideshow

Yelp/ Heather G

Up on the 12th floor of the Marines' Memorial Club is an unassuming steakhouse that happens to serve some of the country's best tater tots. The Leatherneck Steakhouses truffle tater tots more closely resemble mini-churro bites than tots, but one bite of this truffle-infused goodness and youre bound to forget all about that $31 prime rib. Might as well just get two orders of tots.

11) Leatherneck Steakhouse, San Francisco

Yelp/ Heather G

Up on the 12th floor of the Marines' Memorial Club is an unassuming steakhouse that happens to serve some of the country's best tater tots. Might as well just get two orders of tots.

9) Psycho Suzi’s Motor Lounge, Minneapolis

This tiki bar is known for its wide assortment of tropical-inspired drinks, gut-busting appetizers, and pizzas, but there's one item lurking on the menu that piqued our interest: the Astro Tots. These bad boys are topped with a mound of sharp Cheddar and a nice helping of Southern-style sausage gravy. The menu claims that they're calorie-free, but that remains unverified.

6) Skylark, Chicago

This dark, divey bar opened in Chicago's Pilsen neighborhood in 2003, and quickly earned a reputation as one of the city's top destinations for fried food. Their fried chicken breast sandwich is stellar, as is their fried cod sandwich, and ask anyone who's ever been there and they'll tell you that the menu's real standout is the tots. These arent house-made or smothered in macaroni and cheese or pulled pork; theyre simply the Platonic ideal of what a tot should be, and cost only $3.50. Perfectly crispy, not too greasy, piled high, and served alongside honey mustard, ranch, and barbecue sauce, these tots are groan-inducingly good, even when eaten "naked."

5) Pork Slope, Brooklyn, N.Y.

Chef Dale Talde is a creative wizard in the kitchen, as anyone who's seen him on Top Chef or eaten at his eponymous Brooklyn restaurant will know. But he decided to go lowbrow with his second restaurant endeavor, to great effect. The tots at his Park Slope "roadhouse," Pork Slope, are fried to perfection and topped with smoky pulled pork, brisket, chili, brisket, an egg, cheese, bacon, or any combination of the above. Bacon, egg, and cheese tots for breakfast? Why not!

4) Bar Boulud, New York City

Ali Rosen

Once you get into fine-dining, house-made territory, the tot game changes. No more gimmicks, just epicurean artwork. And if it's listed on the menu in French, then more power to it. The Croquettes de Porc et Pommes de Terre at chef Daniel Boulud's famed Bar Boulud are little bites of porky, potato-y goodness. Whereas most tots are held together by flour or potato starch, these ones use gelatin from rendered-down pigs' ears, lending the tot a sublimely porky intensity. Served with caramelized onions and spicy ketchup, these tots hit all the right notes, and are well-worth the $14 price tag.

3) P.J. Clarke’s, Various Locations

This ancient Midtown Manhattan bar spawned five other locations across the country and even down into Brazil, and their burgers and fries helped to put them on the map. A lesser-known star menu item, though, is their tater tots, made in-house. These aren't just gussied-up croquettes, either; they're the real deal. Some Parmesan cheese is added to the mix, and they're given a dusting of Parm and parsley before being brought to the table alongside smoky tomato ketchup. Who needs fries when these are an option?

2) The Aviary, Chicago

If you know Grant Achatz, of Alinea fame, you know that he's nothing short of a food genius. At his cocktail bar, called The Aviary, he gives cocktails and bar food the Alinea treatment, and the results are nothing short of mind-blowing. The simple Moscow Mule, for example, becomes an extravaganza of ginger lime snow, pickled lime zest, thinly sliced chiles, and a sidecar of shiso vodka, and chips and guacamole become tubes of pressed cornmeal, topped with a dollop of sour cream and chile and filled with avocado cream. So what does Achatz have up his sleeve for tater tots? Listed on the menu as simply "Potato," these are square morsels of potato utopia, infused with malt vinegar and topped with chopped chives. The science behind this tot is still a mystery (and believe us, theres some real science at work here) but the result is creamy, super-crunchy, fried potato heaven.

1) The Nook, Atlanta

The Nook's claim to fame is its Bloody Best, a 32-ounce Bloody Mary loaded with pepperoncini, jalapeos, a hard-boiled egg, toast, steak, and, yes, tater tots. This meal in a glass isnt the only place that tots make an appearance, though; there are five individual varieties of "Totchos" on their menu, including Mac Daddy Totchos (mac and cheese and beef chili), Buffalo Chicken Totchos (chicken, Buffalo sauce, blue cheese, and scallions), and Redneck Totchos (smoked pork, Coke barbecue sauce, jalapeos, and cheese sauce). And these aren't just skimpy toppings; the tots are completely smothered, and the results are far from gimmicky; these creations are undoubtedly delicious.

If you're feeling particularly insane, you can order any of these "Macho"-style, meaning that your order will weigh about 5 pounds. Finish the whole thing and your photo goes up on their Wall of Fame, but if youd prefer to eat your 5 pounds of Loaded PoTotchos in the privacy of your own home, they'll also deliver it anywhere in the country. This place is certifiably nuts.

10) Crif Dogs, New York City

This duo of hot dog shops in Manhattan's East Village and Brooklyn's Williamsburg neighborhood is best known for their insane array of hot dog toppings (bacon-wrapped, deep-fried, and topped with baked beans, pineapple, and cheese? Go for it), but their perfectly fried tater tots, served in a foil-lined paper boat, are quite possibly a better vessel for the toppings than even the hot dogs. Egg, bacon, Taylor ham, cheese sauce, chili, pineapple, avocado; the possibilities are endless. And if you happen to be in the East Village location, pick up the phone in the phone booth and see what happens.

7) The Tot Cart, Philadelphia

Roaming the campus of Temple University is The Tot Cart, possibly the most awesome thing that can appear after a night of heavy drinking. A proprietary cheese sauce (called, what else, Drunk Cheese) is the preferred topping, but wing sauce and blue cheese, Old Bay, and garlic and Parmesan are also offered, along with a rotating list of specials.

8) Bullitt, San Francisco

Named after a movie with one of history's greatest car chases, San Francisco's Bullitt is a small, dark, stylish bar thats seemingly perpetually packed. Snag a place to sit, though, because you'll want to work your way through their Tater Tot Bar. Thats right: their menu boasts an entire tot section. Sweet potato tots, garlic tots, truffle tots, bacon-blue cheese tots, mac and cheese tots, even the famous Tot-Chos, topped with nachos fixings, are all available here. Save the Mac and Cheese Bar for another day.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Related To:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Drain on paper towels. Season with salt. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Sprinkle with chopped cilantro.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Related To:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Drain on paper towels. Season with salt. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Sprinkle with chopped cilantro.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Related To:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Drain on paper towels. Season with salt. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Sprinkle with chopped cilantro.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Related To:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Drain on paper towels. Season with salt. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Sprinkle with chopped cilantro.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Related To:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Drain on paper towels. Season with salt. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Sprinkle with chopped cilantro.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Related To:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Drain on paper towels. Season with salt. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Sprinkle with chopped cilantro.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Related To:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Drain on paper towels. Season with salt. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Sprinkle with chopped cilantro.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Related To:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Drain on paper towels. Season with salt. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Sprinkle with chopped cilantro.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Related To:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Drain on paper towels. Season with salt. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Sprinkle with chopped cilantro.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

Related To:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Drain on paper towels. Season with salt. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Sprinkle with chopped cilantro.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.


Watch the video: Tater Tot Happy Helper - Google Slides (October 2021).