mini tater tot cups w. cheddar cheese, bacon, avocado & sour cream
Prep time
Cook time
Total time
Serves: 4-6
  • 1 lb. Ore-Ida tater tots
  • 3 tbsp. vegetable oil
  • 1 tbsp. grated Parmesan cheese
  • ½ tsp. salt
  • ¼ tsp. garlic powder
  • ¼ tsp. paprika
  • ⅛ tsp. black pepper
  • 4 slices bacon, crumbled
  • ½ - ¾ cup shredded cheddar cheese
  • Approx. ¼ cup light sour cream
  • ½ - 1 avocado, diced
  • 1-2 green onions, thinly sliced
  1. Preheat oven to 425 degrees.
  2. Place tater tots in a microwave-safe bowl. Microwave on high until soft, 4-6 minutes.
  3. In small bowl, mix oil, Parmesan, salt, garlic powder, paprika, and pepper.
  4. Mold 3-5 tater tots into each section of a mini muffin pan and push down a little in the middle with a finger or back of a spoon. Brush oil mixture over the tots (won't use all of the oil). Bake until golden brown and crispy, about 25 minutes.
  5. In the meantime, cook bacon in a medium skillet over medium heat until crisp; transfer to a paper towel-lined plate. Crumble bacon.
  6. Remove tots from the oven, fill them with shredded cheese and crumbled bacon. Return tater tots to oven until cheese is melted, 3-4 minutes.
  7. Let cool slightly before gently removing them from the muffin pan with a spoon. Top tots with a dollop of sour cream, diced avocado and sliced green onions. Serve with ranch instead of sour cream, if desired.
Recipe adapted from Thrillist.
Recipe by sweet caroline's cooking at