Tater Tots
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Tater Tots
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How to make the best tater tots in the oven. These healthy and easy homemade tater tots with cheese and bacon are the BEST side dish recipe!
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Ingredients
- nonstick cooking spray
- 6 strips Bacon cooked*
- 2 ½ pounds Russet potatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 1 ¼ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup freshly grated sharp cheddar cheese about 2 ounces—OK to swap reduced fat, but do not use fat free
- 3 tablespoons chopped chives or green onion
- nonfat plain Greek yogurt or sour cream (for serving, optional)
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Instructions
- If necessary, cook the bacon according to one of my easy methods listed below. Once cool, dice into small pieces.
- Increase the oven temperature to 425 degrees F. Scrub and peel the potatoes. Place potatoes in a large pot and cover with 1 inch of cold water. Bring to a simmer over medium heat and cook for 6 minutes (the potatoes should be about halfway cooked). Drain and let cool for 15 minutes.
- Once cooled, grate the potatoes into a large bowl.
- Add the olive oil, flour, salt, garlic powder, and black pepper. Gently combine by hand so that the ingredients are as evenly distributed as possible.
- Add the bacon, cheese, and chives.
- Stir to combine.
- Generously coat two 24-cup mini muffin tins with nonstick spray, or make the tots in two batches. With a spoon, scoop about one heaping tablespoon of the potato mixture into each muffin cavity, then with your fingers, press each scoop flat.
- Bake until the potatoes are brown at the edges, about 15 minutes, then remove from the oven and coat the tops with cooking spray. With a small offset spatula or table knife, flip each tot. Coat tops with nonstick spray once more, then return the pan to the oven and bake until browned, 12 to 15 additional minutes until golden brown. Let cool in the pan for 2 minutes, then serve with Greek yogurt or sour cream.
Notes
- *EASY BACON METHODS: Try my Oven Baked Bacon or Air Fryer Bacon.
- TO MAKE AHEAD: Scoop the potato mixture into the muffin tins, press it down, then cover the pan with plastic wrap. Store in the refrigerator up to 1 day in advance. Let come to room temperature, then bake as directed.
- TO STORE: Leftover tater tots can be stored in the refrigerator for up to 3 days.
- TO REHEAT: Warm gently in a 350-degree F oven until heated through and crispy.
- TO FREEZE: Fully baked tater tots can be frozen for up to 1 month. To freeze, arrange the baked tater tots on a parchment-lined baking sheet. Place in the freezer until they harden, then transfer to a ziptop bag. Reheat directly from frozen as directed above. DO NOT thaw.
Nutrition Information
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Serving
6tots (without Greek yogurt))
Calories
230kcal
(12%)
Carbohydrates
27g
(9%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
18mg
(6%)
Potassium
640mg
(18%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
128IU
(3%)
Vitamin C
9mg
(10%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 6tots (without Greek yogurt)) | |
| Calories | 230kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 18mg | 6% |
| Potassium | 640mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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