I brought these loaded tater tots to a football-watching party, and they were a big crowd-pleaser.
Ingredients
- frozen bite-size potato nuggets (such as Tater Tots): 1 pack (32 ounce pack)
- slices bacon: 4 piece
- butter: 2 Tbsp
- shallot: 1 piece (minced)
- all-purpose flour: 2 Tbsp
- ½ cups whole milk: 1 piece
- sour cream: 2 Tbsp (optional)
- pinch ground black pepper: 1 piece
- pinch nutmeg: 1 piece
- ½ cups shredded sharp Cheddar cheese: 1 piece (divided)
- green onions: 3 piece (sliced)
- sour cream: 2 Tbsp (to taste, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Spread potato nuggets in a single layer on a baking sheet.
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Bake in the preheated oven until lightly golden, 20 to 25 minutes.
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Meanwhile, heat a large skillet over medium-high heat. Cook bacon in the hot skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, then chop coarsely and set aside.
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Make sauce: Melt butter in a saucepan over medium heat. Cook and stir shallot in hot butter until fragrant. Stir in flour and cook until light golden, about 2 minutes. Whisk in milk and sour cream; stir until smooth and thick, about 5 minutes. Season with black pepper and nutmeg. Stir in 1 cup Cheddar cheese until fully melted.
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Transfer potato nuggets to a 9x13-inch baking dish. Sprinkle bacon on top. Pour cheese sauce over nuggets. Cover with remaining 1/2 cup Cheddar cheese.
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Bake in the preheated oven just until cheese melts, about 7 minutes. Garnish with green onions and sour cream to serve.
