Loaded Tater Tot Skewers with Cheese and Bacon

Why You’ll Love This Recipe

• All the flavor of loaded tots, served party-style on crispy, shareable skewers.
• Ultra-smooth cheese sauce that clings perfectly without breaking or getting grainy.
• Balanced textures: crunchy tots, creamy sauce, smoky bacon, and fresh scallions.
• Bakes on sheet pans for minimal fuss and easy cleanup.

Grocery List

• Produce: Scallions (green onions)
• Dairy: Unsalted butter, whole milk, sharp cheddar, American cheese, sour cream
• Pantry: Frozen tater tots, bacon, all-purpose flour, garlic powder, cayenne, kosher salt, black pepper, cooking spray, bamboo skewers

Full Ingredients

Tater-Tot Skewers

• 2 lb frozen tater tots
• 8–10 inch bamboo skewers (8), soaked in water 15 minutes
• Cooking spray
• Kosher salt and freshly ground black pepper, to taste

Warm Cheese Sauce

• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 1/4 cups whole milk
• 1 1/2 cups shredded sharp cheddar (about 6 oz), packed
• 2 oz American cheese, chopped
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper (optional but recommended)
• 1/4 tsp kosher salt, or to taste

Toppings

• 8 slices bacon, baked until crisp and crumbled
• 4 scallions, thinly sliced (about 1/2 cup)
• 1/2 cup sour cream, thinned with 1–2 tbsp milk for drizzling

Step-by-Step Instructions

Step 1: Prep the pans, skewers, and oven

Soak the bamboo skewers in water for at least 15 minutes to help prevent scorching in the oven. Preheat the oven to 450°F (232°C) with racks in the upper and lower thirds. Line two rimmed sheet pans with foil for easy cleanup. Set a wire rack on one of the pans and lightly coat it with cooking spray.

Step 2: Bake the bacon

Arrange the bacon slices on the foil-lined sheet (without the rack). Bake on the lower rack for 12–15 minutes, until browned and crisp. Transfer bacon to a paper-towel-lined plate to drain, then crumble. Leave the oven on.

Step 3: Par-bake the tater tots

Spread the frozen tater tots in a single layer on the racked sheet pan. Lightly mist with cooking spray and season with a pinch of kosher salt and black pepper. Bake on the upper rack for 12 minutes, rotating the pan halfway through. The tots should be hot and just set on the outside, which makes them easier to thread onto skewers without crumbling.

Step 4: Make the warm cheese sauce

While the tots bake, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 30–45 seconds until foamy. Slowly whisk in the milk, a splash at a time at first to avoid lumps, then add the rest. Bring to a gentle simmer and cook 2–3 minutes, stirring, until slightly thickened. Reduce heat to low and add the cheddar and American cheese in small handfuls, stirring until smooth. Season with garlic powder, cayenne, and salt. Keep warm on the lowest heat; if it thickens too much, whisk in 1–2 tbsp milk.

Step 5: Skewer and finish baking

Let the par-baked tots cool for 2 minutes. Thread 8–10 tots onto each soaked skewer, keeping a little space between each so air can circulate. Return the skewers to the wire rack. Bake for 10–12 minutes more, turning once halfway through, until the tots are deeply golden and crunchy on all sides.

Step 6: Dress and serve

Thin the sour cream with 1–2 tbsp milk until it’s drizzleable; transfer to a squeeze bottle or a small zip-top bag and snip a tiny corner. Arrange the hot tot skewers on a platter. Drizzle generously with the warm cheese sauce, sprinkle with bacon crumbles and scallions, then add a final zigzag of sour cream. Serve immediately, with extra cheese sauce on the side for dipping.

Pro Tips

• Wire rack = maximum crunch. Elevating the tots lets hot air crisp all sides evenly.
• Par-bake before skewering. Partially baking firms them up so they thread without breaking.
• Ultra-smooth sauce. A little American cheese stabilizes the cheddar for a silky, clingy sauce.
• Hold like a pro. Keep finished skewers warm at 200°F (93°C) for up to 30 minutes; drizzle toppings just before serving.
• Clean drizzle. Use a zip-top bag for the sour cream zigzag—small snip, steady hand.

Variations

• Spicy jalapeño: Add pickled jalapeños and a pinch of chipotle powder to the cheese sauce; finish with cilantro instead of scallions.
• Ranch-loaded: Mix 1 tsp ranch seasoning into the sour cream; swap cheddar for pepper jack and add minced dill.
• Vegetarian smoky: Skip the bacon; add smoked paprika to the sauce and finish with crispy fried shallots.

Storage & Make-Ahead

These skewers are best right from the oven. You can cook and crumble the bacon up to 3 days ahead and store refrigerated. Slice scallions up to 8 hours ahead. Make the cheese sauce up to 3 days ahead; rewarm gently over low heat, whisking in milk to loosen. If you have leftovers, store components separately. Recrisp skewers on a wire rack at 425°F (218°C) for 8–10 minutes. Reheat sauce gently and drizzle just before serving.

Nutrition (per serving)

Approximate per serving (1/6 of recipe): 580 calories; 37 g fat; 42 g carbohydrates; 18 g protein; 3 g fiber; 1100 mg sodium. Values will vary based on brands and portion size.