If there’s one dish that always disappears first at my gatherings, it’s these Totchos—aka Tater Tot Nachos. They’re crispy, cheesy, fully loaded, and absolutely irresistible. Imagine everything you love about classic nachos, but with golden tater tots as the base instead of chips. Yup, it’s comfort food on a whole new level.
I first made these for a game day get-together when I wanted something heartier than chips but just as easy to assemble. What I got was a tray of food that had people scraping the bottom of the pan. Since then, I’ve made them for birthday parties, movie nights, potlucks—you name it. They’re ridiculously simple and always a hit.
Let me walk you through how I make them and share a few tricks to take your totchos from good to gone in seconds.
Why These Totchos Work
Tater tots are already beloved comfort food, so topping them with melty cheese, bacon, and sour cream? That’s a guaranteed win. Here’s why I love this recipe:
- Super customizable: Make it meatless, spicy, or totally over-the-top.
- Great for feeding a crowd: Just scale up as needed.
- Perfect balance of crispy and gooey: Tots on the bottom, toppings on top—it just works.
- Ready in under 30 minutes: Minimal prep, maximum reward.
Ingredients You’ll Need
(Serves 6–8 | Prep Time: 10 minutes | Cook Time: 25 minutes)
- 1 (32 oz) bag frozen tater tots
- 1 1/2 cups shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/2 cup sour cream
- 1/2 cup sliced green onions
- Optional toppings: diced tomatoes, jalapeños, black olives, guacamole, salsa, hot sauce
Pro tip: Want to bulk it up? Add seasoned ground beef, pulled pork, or shredded rotisserie chicken for a loaded version.
How I Make Totchos (Tater Tot Nachos)
1. Bake the Tater Tots
I start by preheating the oven to 425°F (220°C). I spread the tater tots in a single layer on a baking sheet and bake them according to the package instructions—usually about 25 minutes until they’re golden and crispy.
For extra crispiness, I like to use a wire rack on the baking sheet so the heat circulates all around the tots.
2. Add the Cheese and Bacon
Once the tots are cooked and crispy, I pull the tray out and sprinkle the shredded cheddar evenly over the top. Then I add the crumbled bacon. Back into the oven it goes for 5 more minutes—just until the cheese is melted and bubbly.
3. Add Cool Toppings
Once the cheese is melted, I let the tray cool for a minute or two, then I dollop sour cream all over and sprinkle sliced green onions for a pop of color and flavor.
This is where you can get creative: diced tomatoes, sliced jalapeños, olives, or even a drizzle of ranch or chipotle sauce if you want to go all out.
4. Serve Immediately
I serve the totchos right on the tray or transfer them to a platter. Either way, you’ll want to serve them warm before the cheese cools and the tots lose their crisp.
If you’re serving a crowd, I highly recommend doubling the batch—you’ve been warned.
My Tips for Totchos That Disappear Fast
- Don’t overcrowd the tots: Make sure they’re in a single layer so they crisp up properly.
- Shred your own cheese: Pre-shredded cheese has a coating that prevents melting—freshly shredded melts smoother.
- Prep toppings ahead: Chop your veggies and cook your bacon while the tots bake so you’re ready to build.
- Use a cast iron skillet or sheet pan: It retains heat and keeps everything warm longer.
- Add a spicy kick: Sriracha mayo or buffalo sauce drizzled on top makes these next-level.
How I Serve and Store Leftovers
Totchos are best eaten fresh, but if you do end up with leftovers (rare in my house), you can reheat them in the oven or air fryer to bring the crisp back. I don’t recommend microwaving—they’ll turn soggy fast.
To serve, I like to put out extra toppings on the side so guests can customize their bites. It’s a fun, interactive way to serve a crowd, and everyone gets exactly what they like.
FAQs From My Kitchen
Q: Can I make these vegetarian?
A: Totally. Skip the bacon and load up on veggies—think bell peppers, tomatoes, corn, or black beans. A sprinkle of smoked paprika adds that bacon-y vibe without the meat.
Q: Can I air fry the tots instead of baking?
A: Yes! Air fry them at 400°F for 15–18 minutes until crispy, then transfer to a baking sheet to add the cheese and toppings.
Q: What’s the best cheese to use?
A: Cheddar is classic, but Monterey Jack, pepper jack, or a Mexican blend all work beautifully.
Q: Can I prep anything ahead?
A: Absolutely. Cook the bacon, shred the cheese, and chop your toppings ahead of time so all you have to do is bake and build.
Why These Totchos Are Always on My Party Menu
There’s something about the combination of crispy tots, melty cheese, and cool sour cream that just hits every comfort food note. These totchos are easy enough to make on a weeknight, but impressive enough for a party. And no matter what toppings I add, they’re always the first thing to disappear.
So whether you’re planning your next game day spread or just want to shake up taco night, give these a try. Warning: once you make totchos, plain old nachos might never hit the same.
These Totchos Are My Favorite Party Food Hack—Tater Tot Nachos for the Win
Ingredients
- 1 cup cooked and crumbled bacon
- 2 cups sour cream
- 2 cups sliced green onions
- 4 cups frozen tater tots
- 2 cups shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup jalapeños (sliced)
- 1/4 cup fresh cilantro (chopped)
Instructions
- Preheat the oven to 425°F (220°C).
- Spread the frozen tater tots in a single layer on a baking sheet.
- Bake the tater tots in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Remove the tater tots from the oven and sprinkle the shredded cheddar cheese evenly on top.
- Return to the oven and bake for an additional 5 minutes, until the cheese is melted.
- Remove from the oven and layer the cooked and crumbled bacon, diced tomatoes, jalapeños, and sliced green onions over the cheesy tater tots.
- Drizzle sour cream over the top and garnish with chopped cilantro.
- Serve immediately and enjoy!
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