Hi everyone, Emily here! If you are looking for the absolute star of your next game day or holiday party, you have officially found it. These Tater Tot Appetizer Cups are everything we love about a loaded baked potato but in a crunchy, bite-sized vessel. Imagine a perfectly golden, crispy potato “nest” filled with melted sharp cheddar, cool sour cream, smoky bacon, and a pop of fresh green onion. They are incredibly fun to make (and even more fun to eat!), and because they use frozen tots as the base, they are virtually foolproof for any home cook. Let’s get snacking!
Why You’ll Love This Recipe
Texture Harmony: You get the ultimate contrast between the deep-fried crunch of the potato shell and the velvety smoothness of the sour cream.
Party Perfection: These are perfectly handheld, making them the ideal mess-free appetizer for guests to grab and go.
Simple Staples: With just five main ingredients, you can whip these up without a massive grocery haul.
Customizable: While we’re going with the classic “loaded” profile, these cups can be filled with anything from taco meat to buffalo chicken!
Ingredients
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Frozen Tater Tots: 48-60 pieces; the crispy, starchy foundation of our appetizer cups.
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Cheddar Cheese: 75 g; shredded to create a gooey, salty melted center.
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Sour Cream: 120 ml; adds a cool, tangy creaminess to balance the warm potato.
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Bacon: 4 slices; cooked until extra crispy and crumbled for a smoky crunch.
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Green Onions: 2 stalks; sliced (green parts only) for a bright, fresh finish.
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Cooking Spray: Essential for ensuring your potato nests don’t stick to the pan.
Instructions
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Preheat and prep your oven to 230°C (450°F). Generously coat your mini muffin pan cups with cooking spray to ensure the potato shells release easily.
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Portion the tots by placing 2–3 frozen tater tots into each mini muffin cup. If you only have a regular-sized muffin pan, use 4–5 tots per cup.
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The initial bake should take place on the bottom oven rack. Bake for 10 minutes to soften the potatoes just enough to shape them.
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Form the cups by spraying the bottom of a shot glass or small juice glass with cooking spray. Gently but firmly press the glass into the center of each muffin cup, twisting slightly to push the potatoes up the sides to create a “nest” shape.
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Crisp them up by returning the pan to the oven for another 15 minutes. You want them to be deeply golden and structurally sound.
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Add the cheese by dropping about a tablespoon of shredded cheddar into each cup. Bake for an additional 4–5 minutes until the cheese is bubbling and melted.
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Cool and plate by removing the pan from the oven. Let them rest for 5 minutes (this helps them firm up) before transferring to a serving platter.
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The finishing touch is adding a dollop of sour cream, a sprinkle of bacon crumbles, and a garnish of green onions to each cup. Serve while they are still warm and crispy!
You Must Know
Technique Alert: Don’t skip the “press and twist” with the shot glass! This is what turns a pile of potatoes into a functional cup. If the glass sticks, re-apply cooking spray to the bottom of the glass. Safety Note: The muffin pan and the potatoes will be extremely hot when you are shaping them; handle with care and use oven mitts.
Storage Tips
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Fridge: Leftovers can be stored in an airtight container for up to 5 days.
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Reheating: To bring back the crunch, avoid the microwave! Reheat in the oven or an air fryer at 175°C (350°F) for about 10 minutes.
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Freezing: You can freeze the baked potato shells (without toppings) for up to 2 months. Re-crisp them in the oven before adding your fresh toppings.
Ingredient Substitutions
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The Cheese: Swap cheddar for Pepper Jack for a spicy kick or Smoked Gouda for a more sophisticated flavor profile.
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The Toppings: For a vegetarian version, swap the bacon for sun-dried tomatoes or a sprinkle of smoked paprika.
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Dairy-Free: Use a plant-based shredded cheese and a dollop of cashew cream or dairy-free Greek yogurt.
Serving Suggestions
These are the kings of the appetizer table, but they go great alongside:
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Spicy buffalo wings with blue cheese dip.
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A fresh vegetable crudité platter to balance the richness.
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Mini sliders or a hearty chili.
Cultural and Historical Context
The “Tater Tot” was actually invented in 1953 by the founders of Ore-Ida as a way to use up leftover slivers of cut potatoes from French fry production. Since then, they have become an American icon. This “cup” variation is a modern Pinterest-era innovation, reimagining the school-lunch staple as a high-end, creative party appetizer.
Seasonal Adaptations
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Game Day (Fall/Winter): Serve with a side of ranch dressing for dipping.
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Spring Brunch: Fill with a tiny piece of smoked salmon and a sprig of fresh dill instead of bacon.
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Summer BBQ: Top with a teaspoon of pulled pork and a tiny drop of BBQ sauce.
Perfect Occasions
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Super Bowl Parties: The ultimate handheld snack that won’t distract from the game.
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Kids’ Birthday Parties: What kid (or adult) doesn’t love tater tots and cheese?
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Holiday Happy Hour: They look impressively gourmet when plated on a nice platter.
Freezer Meal Conversion
To prep these in advance, follow the instructions up to Step 5. Once the potato cups are baked and crisp, let them cool completely and freeze them on a baking sheet before transferring to a bag. When ready to serve, bake them at 200°C for 10 minutes, add the cheese, and proceed with the fresh toppings.
Pro Tips
Bottom Rack is Best: Baking on the bottom rack ensures the “base” of your cup gets as crispy as the sides, preventing a soggy bottom.
Fine Shreds: Use finely shredded cheese; it melts faster and more evenly in the small space of a mini muffin cup.
Piping Bag Trick: For a professional look, put your sour cream in a piping bag (or a plastic bag with the corner snipped off) to get perfect, uniform dollops.
FAQs About Recipes
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Can I make these in a regular muffin pan? Yes, just use more tots (4–5) to ensure the walls of the cup are thick enough to hold their shape.
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My cups are falling apart, what happened? You likely didn’t bake them long enough in Step 5. They need to be “deeply golden” to be strong enough to hold the toppings.
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Can I use sweet potato tots? Yes! Just be aware that sweet potato tots have more sugar and may brown (or burn) faster, so keep a close eye on the oven.
Tater Tot Appetizer Cups
Bite-sized potato nests made from tater tots, filled with melted cheddar and topped like a loaded baked potato.Ingredients
Equipment
Method
- Preheat oven to 230°C and grease a mini muffin pan.
- Place 2-3 tots per cup and bake for 10 minutes on the bottom rack.
- Press a greased shot glass into each cup to form a potato nest.
- Bake for 15 more minutes until deep golden and crisp.
- Add a pinch of cheese to each cup and bake for 4-5 minutes to melt.
- Cool for 5 minutes, then remove from the pan.
- Top with sour cream, bacon, and green onions. Serve warm.
Video
Notes
Ensure the pan is well-greased for easy removal.
