Cheesy Bacon Loaded Tater Tots (Totchos)

These Cheesy Bacon Loaded Tater Tots are crispy, cheesy, and packed with flavor. Topped with bacon, creamy queso, ranch, and fresh scallions, they make the perfect party snack, easy side dish, or fun casual dinner idea.

this recipe!

Ingredients You’ll Need

• 1 package of frozen tater tots (about 32 oz)
• 8 slices of bacon, chopped
• 1 cup queso 
• 1/2 cup ranch dressing
• 2 scallions, thinly sliced
• Salt and pepper to taste

Step by Step Instructions

STEP ONE – Preheat oven to 425°F (220°C). (If your tater tot package recommends a different temperature, adjust accordingly to accommodate both the tater tots and bacon).

STEP TWO – For Tater Tots: Spread the tater tots in a single layer on a baking sheet. They will bake according to the package instructions, usually around 20-25 minutes, until golden and crispy.

STEP THREE- For Bacon: Place a baking sheet. Arrange the bacon slices in a single layer on the rack. This setup allows the bacon to cook evenly.

STEP FOUR – Bake Tater Tots and Bacon: Place both baking sheets in the oven. The bacon will likely need 15-20 minutes to become crisp but start checking around 12 minutes to ensure it doesn’t overcook. Remove the bacon once it’s crispy and let it cool slightly before chopping it into pieces.

STEP FIVE – Slice the scallions and chop the bacon.

STEP SIX – Warm the Queso: While the tater tots and bacon are in the oven, warm up the queso in a microwave-safe bowl or on the stovetop until it’s heated through and pourable, about 2-3 minutes.

STEP SEVEN – Assemble the Loaded Tater Tots: Once the tater tots are baked, transfer them to a large serving dish.

STEP EIGHT – Evenly drizzle the warm queso over the crispy tater tots.

STEP NINE – Sprinkle the oven-baked, chopped bacon on top.

STEP TEN – Drizzle the ranch dressing over the bacon and tater tots.

STEP ELEVEN – Garnish with the sliced scallions.

STEP TWELVE – Season and Serve: Finish with a light sprinkle of salt and pepper. Serve the dish immediately while everything is still warm and inviting.