Bacon and Cheese-Stuffed Tater Tots: Irresistible Potato Perfection

9

These indulgent Bacon and Cheese-Stuffed Tater Tots elevate the humble potato to extraordinary heights with their perfect combination of crispy exteriors and gooey, savory centers. Each golden-brown nugget delivers a luxurious surprise of melted cheese and smoky bacon encased in a perfectly seasoned potato shell that shatters satisfyingly with every bite. The contrast between the crunchy, golden-brown exterior and the molten cheese center creates an exquisite textural experience, while the smoky bacon adds depth of flavor that transforms these into an unforgettable treat. Whether served as an impressive appetizer, game day essential, or unexpected dinner side, these homemade tots showcase the beautiful simplicity of comfort food reimagined into something truly special—delivering nostalgic flavors with a gourmet twist that consistently delights everyone from picky eaters to culinary enthusiasts.

Why You’ll Love This Recipe

• Flavor explosion: Perfect balance of crispy potato, gooey cheese, and smoky bacon
• Crowd-pleasing appeal: Universally loved by both adults and children
• Versatile serving: Works as appetizer, side dish, or party snack
• Make-ahead friendly: Can be prepared in advance and frozen for later
• Customizable base: Easily adapts to different cheese and seasoning preferences
• Superior to store-bought: Delivers restaurant-quality taste in homemade form
• Impressive presentation: Creates eye-catching, photogenic food moments
• Texture contrast: Combines crispy exterior with creamy, melty interior
• Kid-approved composition: Entices younger eaters with familiar, beloved flavors
• Comfort food perfection: Delivers nostalgic satisfaction with elevated execution

Ingredients

For the Potato Mixture

• Russet potatoes – Provide ideal starchy base for crispy exterior and fluffy interior
• Salt – Enhances potato flavor and helps draw out moisture
• Black pepper – Adds subtle heat and depth to the potato mixture
• Garlic powder – Delivers savory notes without texture of fresh garlic
• Onion powder – Contributes aromatic foundation without chunks
• Cornstarch – Creates crispier exterior and helps bind ingredients
• Flour – Assists with binding and structure for perfect shaping
• Egg – Acts as binding agent to hold potato mixture together

For the Filling

• Sharp cheddar cheese – Creates melty, flavorful centers with rich taste
• Bacon – Provides smoky, savory dimension and textural contrast
• Green onions – Add fresh, mild onion flavor and vibrant color
• Cream cheese – Contributes creamy texture and tangy flavor note

For Frying

• Vegetable oil – Maintains consistent heat for perfect golden-brown exterior
• Canola oil – Alternative neutral frying medium with high smoke point

For Serving

• Ranch dressing – Offers creamy, herbaceous contrast to rich tots
• Sour cream – Provides cooling, tangy complement
• Ketchup – Delivers classic, sweet-tangy pairing
• Hot sauce – Adds customizable heat level

Optional Enhancements

• Jalapeños – Introduce spicy kick and bright color
• Chives – Provide mild onion flavor and attractive garnish
• Smoked paprika – Enhances smoky notes and adds color
• BBQ rub – Creates complex flavor profile with minimal effort
• Shredded Monterey Jack – Offers milder, super-melty alternative to cheddar
• Diced ham – Provides alternative to bacon with leaner profile
• Parmesan cheese – Adds nutty, savory dimension to exterior coating
• Panko breadcrumbs – Create extra-crispy exterior texture
• Chopped parsley – Adds fresh color contrast and herbaceous notes
• Cajun seasoning – Delivers bold, spicy flavor profile

Step-by-Step Instructions

Preparing the Potatoes

1. Begin by selecting 2 pounds of starchy russet potatoes of similar size for even cooking. Wash and scrub them thoroughly under cool running water to remove any dirt, but do not peel them, as the peels contribute to the authentic tater tot flavor and appearance.
2. Place potatoes in a large pot and cover with cold water, ensuring water level is at least 1 inch above the potatoes. Add 1 tablespoon of salt to the water, which seasons the potatoes from within and raises the boiling point for more efficient cooking.
3. Bring the water to a gentle boil over medium-high heat, then reduce to a simmer. Cook potatoes until they are partially cooked through—about 15-20 minutes depending on size. They should offer some resistance when pierced with a fork but not be completely tender. This partial cooking ensures the potatoes will hold their shape during shredding while still being soft enough to work with.
4. Drain potatoes in a colander and allow them to cool completely—about 30 minutes at room temperature or 15 minutes in the refrigerator. Complete cooling is essential as hot potatoes will release too much moisture and become gummy when processed.
5. Once cooled, carefully peel the potatoes. The skins should pull away relatively easily after boiling. Discard the peels or save for another use such as crispy potato skin chips.
6. Using a box grater with medium-sized holes, shred the peeled potatoes into a large bowl. Alternatively, use a food processor with the shredding attachment for faster processing, being careful not to over-process the potatoes into a puree.
7. After shredding, place the potato shreds in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This crucial step ensures crispy tots rather than soggy ones. You should extract approximately ½ cup of liquid from the potatoes.
8. Return the squeezed potato shreds to a dry bowl and add 2 tablespoons of cornstarch, 2 tablespoons of all-purpose flour, 1 beaten egg, 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder. Mix thoroughly but gently until all ingredients are evenly distributed, being careful not to overwork the mixture which can make the tots dense.

Preparing the Filling

1. In a skillet over medium heat, cook 8 slices of bacon until crispy, about 8-10 minutes, turning occasionally to ensure even cooking. The bacon should be very crisp as it will soften slightly when incorporated into the warm tots.
2. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into small pieces approximately ¼-inch in size. The small size ensures even distribution throughout the tots.
3. Grate 8 ounces of sharp cheddar cheese using the fine side of a box grater. Freshly grated cheese melts more smoothly than pre-shredded varieties, which often contain anti-caking agents that can affect melting properties.
4. Finely chop 3 green onions, using both the white and green parts for balanced flavor. The green onions add a fresh counterpoint to the rich cheese and bacon.
5. In a medium bowl, combine the chopped bacon, grated cheddar cheese, chopped green onions, and 2 ounces of softened cream cheese. The cream cheese acts as a binding agent for the filling and adds a creamy texture that enhances the melty quality of the finished tots.
6. Mix the filling ingredients until well combined, then divide the mixture into approximately 24 small portions, about 1 teaspoon each. Roll each portion into a small ball and place on a parchment-lined baking sheet. Place the sheet in the refrigerator for 10 minutes to firm up the cheese mixture, making it easier to work with during the assembly process.

Assembling the Tater Tots

1. Line a baking sheet with parchment paper for the assembled tots. This prevents sticking and makes the finished tots easier to transfer to the fryer.
2. Take approximately 2 tablespoons of the potato mixture and flatten it in the palm of your hand to create a thin, even disc about 2 inches in diameter. Ensure there are no thin spots or holes that might allow the filling to leak during cooking.
3. Place one portion of the chilled cheese and bacon filling in the center of the potato disc. The filling should be centered with at least ½-inch of potato mixture visible around all edges.
4. Carefully fold the edges of the potato disc up and around the filling, enclosing it completely. Gently roll between your palms to form a cylinder shape about 1½ inches long and ¾ inch in diameter, resembling a classic tater tot. The cylindrical shape provides optimal surface area for crisping while containing the filling effectively.
5. Place the formed tot on the parchment-lined baking sheet and repeat with the remaining potato mixture and filling. You should yield approximately 24 tots, depending on size consistency.
6. Once all tots are formed, place the baking sheet in the freezer for 20-30 minutes. This crucial chilling step helps the tots maintain their shape during frying and creates a better textural contrast between the exterior and interior.

Frying the Tater Tots

1. While the tots are chilling, prepare for frying by filling a heavy-bottomed pot or deep fryer with vegetable or canola oil to a depth of at least 3 inches. The substantial oil depth ensures even cooking and prevents the tots from touching the bottom of the pot.
2. Heat the oil to 350°F (175°C), using a cooking thermometer to monitor the temperature accurately. Maintaining the correct oil temperature is essential—too hot, and the exterior will burn before the interior heats through; too cool, and the tots will absorb excess oil and become greasy.
3. While the oil heats, prepare a landing spot for the fried tots by lining a large plate or baking sheet with several layers of paper towels to absorb excess oil. Place a wire cooling rack on top of the paper towels for optimal crispness retention.
4. Once the oil reaches temperature, carefully lower 5-6 tots into the oil using a slotted spoon or spider strainer. Work in small batches to prevent overcrowding, which would lower the oil temperature and result in soggy tots.
5. Fry the tots for approximately 3-4 minutes, turning occasionally with the slotted spoon, until they achieve a deep golden-brown color on all sides. The exterior should be visibly crispy and well-colored.
6. Using the slotted spoon or spider strainer, carefully remove the tots from the oil, allowing excess oil to drain back into the pot for a few seconds. Transfer to the prepared cooling rack.
7. Sprinkle the hot tots lightly with salt immediately after removing from oil while the exterior is still moist enough for salt to adhere. This final seasoning enhances the flavors of both the potato exterior and the savory filling.
8. Allow the oil to return to 350°F before adding the next batch of tots. Maintaining consistent oil temperature between batches ensures even cooking across all tots.
9. Continue frying in batches until all tots are cooked, adjusting heat as necessary to maintain oil temperature. Monitor the first tot from each batch by cutting it open to ensure the filling is completely melted and the potato is cooked through.

Alternative Baking Method

1. For a lighter version, these tots can be baked instead of fried. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place the assembled, chilled tots on the prepared baking sheet, leaving at least 1 inch of space between each for proper air circulation and even browning.
3. Lightly spray or brush the tots with cooking oil to promote browning and crispy texture. This helps mimic the golden exterior achieved through frying.
4. Bake for 20-25 minutes, carefully turning the tots halfway through the cooking time to ensure even browning on all sides.
5. The tots are done when the exterior is golden-brown and crispy, and the interior reaches 165°F (74°C) to ensure the cheese is fully melted.

Serving Suggestions

1. Serve the tots immediately while hot to enjoy the maximum contrast between the crispy exterior and the molten, cheesy interior. The optimal serving window is within 5 minutes of cooking when the tots are at their textural peak.
2. Arrange on a serving platter and provide a variety of dipping options such as ranch dressing, sriracha mayo, honey mustard, or barbecue sauce to complement the rich flavors of the tots.
3. Garnish with additional chopped green onions, small bacon bits, or a light dusting of smoked paprika for visual appeal and flavor enhancement.
4. For a complete appetizer spread, pair with other finger foods such as chicken wings, vegetable crudités, or stuffed mushrooms for textural and flavor variety.
5. As a meal component, serve alongside burgers, sandwiches, or grilled meats with a fresh side salad to balance the richness of the tots.

Make-Ahead Option

1. These tots are excellent candidates for make-ahead preparation. After forming the tots, place them on a parchment-lined baking sheet in a single layer without touching.
2. Freeze uncovered until solid, approximately 2-3 hours, then transfer to a zipper-sealed freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.
3. When ready to cook, the tots can be fried directly from frozen—no thawing necessary. Add an additional 1-2 minutes to the frying time to ensure they heat all the way through.
4. For best results with the baking method, add 5-7 minutes to the baking time when cooking from frozen, and consider increasing the oven temperature to 450°F (230°C) for the first 10 minutes to help develop crispness despite starting from frozen.

Pro Tips

• Thoroughly drain and cool potatoes before shredding for best texture
• Use a kitchen towel squeezing method for removing maximum moisture
• Chill formed tots before frying to maintain shape and improve crispness
• Maintain consistent oil temperature throughout frying process
• Use freshly grated cheese instead of pre-shredded for better melting
• Cut bacon into small pieces for even distribution throughout filling
• Add a pinch of baking powder to potato mixture for extra crispy exterior
• Form tots with slightly wet hands to prevent sticking
• Season potato mixture generously—potatoes need ample salt to shine
• Fry in small batches to maintain oil temperature and prevent sogginess
• Use a deep-fry thermometer for temperature accuracy
• For even-sized tots, use a small cookie scoop to portion potato mixture
• Rest fried tots on a wire rack rather than paper towel to maintain crispness
• Salt immediately after frying while exterior is still slightly moist
• If preparing ahead, slightly undercook when pre-frying, then finish when reheating
• For cheese that stays inside tots during frying, dice instead of shred
• Monitor oil temperature between batches, adjusting heat as needed
• Freeze formed tots for 30 minutes before frying for optimal shape retention
• Use neutral-flavored oil with high smoke point for best frying results
• Test one tot first to ensure filling stays contained during cooking

Storage and Make-Ahead Advice

Short-Term Storage

• Store leftover cooked tots in an airtight container in the refrigerator for up to 3 days.
• Separate layers with parchment paper to prevent sticking and maintain shape.
• Store uncooked, assembled tots in the refrigerator for up to 24 hours before cooking, covered with plastic wrap to prevent drying out.
• Never store cooked tots in a sealed container while still warm, as condensation will make them soggy.
• For best results, store leftover tots uncovered until completely cooled, then transfer to an airtight container.
• If you anticipate leftovers, consider setting aside some uncooked tots to fry fresh later rather than storing cooked ones.

Reheating Guidelines

• Revive refrigerated tots in a 375°F (190°C) oven for 7-10 minutes until heated through and crispy again.
• Avoid microwave reheating, which makes the tots soggy and compromises the crispy exterior.
• For quickest reheating with decent results, use a toaster oven at high setting for 3-4 minutes.
• An air fryer provides excellent reheating results—3 minutes at 375°F (190°C), shaking halfway through.
• If using a skillet to reheat, add a small amount of oil and heat tots over medium heat, turning frequently until crisp and hot throughout.
• For best texture when reheating larger batches, place tots on a wire rack set over a baking sheet in the oven to allow air circulation on all sides.
• Add a light sprinkle of salt after reheating to refresh the flavor profile.

Freezing Instructions

• These tots freeze exceptionally well both before and after cooking, making them perfect for meal prep and advance preparation.
• To freeze uncooked tots: Place formed tots on a parchment-lined baking sheet without touching, freeze until solid (2-3 hours), then transfer to freezer bags or containers. Label with date and freezing instructions.
• Uncooked tots can be frozen for up to 3 months without quality loss; cooked tots best used within 1 month.
• To freeze cooked tots: Cool completely, then freeze on a baking sheet before transferring to storage containers to prevent clumping.
• When cooking directly from frozen (uncooked tots), add approximately 1-2 minutes to frying time, maintaining oil at 350°F (175°C).
• For frozen cooked tots, reheat in a 400°F (200°C) oven for 10-12 minutes directly from frozen for best results.
• Vacuum sealing before freezing significantly extends freezer life and prevents freezer burn.

Make-Ahead Strategy

• This recipe is ideal for make-ahead preparation with several timing options:
  • Same day: Form tots in morning, refrigerate, then fry just before serving
  • Weekend prep: Form tots, freeze raw, then cook directly from frozen during the week
  • Party prep: Pre-fry tots 80% of the way, cool, refrigerate, then finish frying just before serving for hot, fresh-tasting tots without last-minute preparation
• When making ahead, consider making the tots slightly smaller than usual to ensure the filling heats thoroughly when reheated.
• For optimal make-ahead flavor, add 25% more seasonings to the potato mixture as cold temperatures can dull flavor profiles.
• Always ensure uncooked make-ahead tots are thoroughly chilled before attempting to transfer or stack them to prevent deformation.
• If freezing assembled but uncooked tots, flash freeze on baking sheets first before bagging to prevent sticking together.

Frequently Asked Questions

Why did my tots fall apart during frying?

Tot disintegration typically results from insufficient binding or improper chilling. First, ensure your potato mixture includes enough binding agents—each cup of shredded potato requires approximately 1 tablespoon of flour and 1 teaspoon of cornstarch, plus an egg for every 2 cups of potato. Second, verify you’ve adequately removed moisture from the potatoes; excess water weakens the structure. The potato shreds should feel dry to the touch after squeezing. Third, confirm the tots were adequately chilled before frying—30 minutes in the freezer creates structural integrity. Fourth, maintain proper oil temperature at 350°F; oil that’s too hot cooks the exterior too quickly before the binding agents can set. Finally, handle the tots gently when turning during frying, using a slotted spoon rather than tongs, which can pierce or compress the delicate structure. For immediate rescue of a failing batch, add an additional beaten egg and a tablespoon of flour to the remaining potato mixture, reform, and freeze for 45 minutes before attempting to fry again.

Can I make these without deep frying?

Absolutely! While deep frying delivers optimal crispiness, several excellent alternatives exist. For air fryer preparation, spray the formed tots with cooking oil, then cook at 390°F (200°C) for 12-15 minutes, shaking the basket halfway through. This method achieves approximately 90% of the crispness of deep-fried tots with significantly less oil. For oven baking, arrange tots on a parchment-lined baking sheet, spray or brush lightly with oil, and bake at 425°F (220°C) for 20-25 minutes, turning halfway through. For enhanced oven crispness, preheat the baking sheet before adding the tots and consider using a baking stone, which retains heat and promotes better browning. A compromise method that delivers excellent results is shallow frying: heat ¼ inch of oil in a heavy skillet, fry tots on all sides until golden, then transfer to a 400°F (200°C) oven to finish cooking through for 5-7 minutes. This uses less oil while still achieving a satisfyingly crisp exterior.

How do I prevent the cheese from leaking out during cooking?

Cheese leakage frustration can be eliminated with several strategic adjustments. First, choose the right cheese—low-moisture cheeses like aged cheddar or low-moisture mozzarella leak less than high-moisture varieties. Second, dice the cheese into small cubes rather than shredding it, as larger pieces melt more slowly, giving the potato exterior time to set before the cheese liquefies completely. Third, adding 1-2 tablespoons of cream cheese to the filling helps bind the cheese mixture and prevents rapid melting. Fourth, ensure your potato coating completely encloses the filling with no thin spots or cracks—aim for a uniform ¼-inch potato layer around all sides of the filling. Fifth, the freezing step is non-negotiable; freeze formed tots for at least 30 minutes before cooking to ensure the exterior sets before the filling melts. Finally, if experiencing persistent leakage issues, try the “double-coating” method: form a small potato ball, create an indentation, add filling, then cover with more potato mixture before shaping, essentially creating two layers of potato around the filling for extra insurance against cheese escape.

What potatoes work best for this recipe?

Potato selection significantly impacts your final results. Russet (Idaho) potatoes are ideal due to their high starch and low moisture content, which creates the perfect crispy exterior and fluffy interior characteristic of excellent tots. Their neutral flavor also provides a clean canvas for the bacon and cheese filling to shine. Yukon Gold potatoes can work as a secondary option, offering slightly more flavor and moisture, though they may require additional starch to achieve the same crispness. Avoid waxy varieties like red potatoes or new potatoes, which contain too much moisture and insufficient starch to develop the proper texture. For advanced potato preparation, consider parboiling russets in water with ½ teaspoon of baking soda per quart, which breaks down the potato’s exterior slightly, creating more surface area for enhanced crispiness when fried. Another professional technique is to chill parboiled potatoes overnight before shredding, which converts some of the starch to resistant starch, improving both texture and flavor while reducing oil absorption during frying