Loaded Tater Tot Skewers (The Ultimate Crowd-Pleasing Holiday Appetizer)

If you were to ask my partner Marcus what his “desert island” food would be, he wouldn’t hesitate for a second: tater tots. It doesn’t matter if we’re at a fancy Portland gastropub or a dive bar; if tots are on the menu, they’re on our table. But when it comes to holiday hosting, a big, messy pile of tots can feel a little… well, less than festive. That’s exactly how I came up with these Loaded Tater Tot Skewers.

The first time I served these was at a Christmas Eve open house a few years back. I wanted something that had all the comfort of a loaded baked potato but was easy for people to grab while they were mingling and holding a glass of spiced cider. By the end of the night, I had people asking for the “recipe” for what is essentially a frozen tot on a stick—and that’s the beauty of it! It’s all about the presentation and those “loaded” toppings that make them feel special.

There is something so nostalgic about the crunch of a perfectly baked tot. When you thread them onto skewers and melt sharp cheddar over the top, followed by crispy bacon and fresh chives, they transform into a gourmet snack. Plus, they look absolutely adorable on a holiday platter. Trust me on this one: these will be the first things to disappear from your appetizer spread!

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Why This Recipe Works

Here’s the thing about these skewers: they solve the “soggy tot” problem once and for all. When you pile tater tots in a bowl or on a plate, the ones at the bottom lose their crunch almost instantly. By skewering them, every single tot is exposed to the heat of the oven, ensuring a 360-degree golden-brown crispiness.

This recipe is a game-changer for holiday hosting because:

1. Perfect Portion Control: Each guest gets their own individual skewer (or three!), which makes serving a breeze.
2. Infinite Customization: You can easily keep a few skewers vegetarian or swap out the cheese to suit your guests’ preferences.
3. The “Wow” Factor: Something about food on a stick just feels more fun and intentional. It takes a humble freezer staple and turns it into a “fancy” appetizer.
4. Kid and Adult Approved: I’ve yet to meet a person of any age who can resist a loaded tot. (And believe me, Biscuit the golden retriever is my most enthusiastic fan when these come out of the oven!)

Let’s Talk Ingredients

Since this is a simple recipe, the quality of your ingredients is what’s going to make it stand out. I’ve tested these with just about every brand of tot out there, and here’s what I’ve learned.

• The Tater Tots: You want a sturdy tot. I usually go for Ore-Ida or the Cascadian Farm organic brand. Avoid the “extra crispy” varieties that are super small, as they tend to break when you try to skewer them. You want the classic, barrel-shaped tots.
• The Bacon: Do yourself a favor and buy the thick-cut bacon. You want those hearty, smoky crumbles to actually stay on the skewer. I like to bake my bacon in the oven until it’s extra crispy so it doesn’t get limp when it hits the warm cheese.
• The Cheese: Sharp cheddar is my go-to because it has enough flavor to stand up to the potato. If you want a little kick, a Pepper Jack or a Habanero cheddar works beautifully too. (I always grate my own cheese from a block—it melts so much better than the bagged stuff!)
• The Creamy Element: Don’t just plop cold sour cream on top. I like to put mine in a small squeeze bottle or a plastic bag with the corner snipped off to create a pretty drizzle.

PREP TIME: 10 minutes COOK TIME: 25 minutes TOTAL TIME: 35 minutes SERVINGS: 12-15 skewers DIFFICULTY: Easy

INGREDIENTS:

The Skewers:

• 1 bag (28-32 oz) Frozen tater tots
• 12-15 Wooden or metal skewers (if using wood, soak them in water for 20 minutes first!)

The Loadings:

• 1.5 cups Sharp cheddar cheese, freshly shredded
• 1/2 cup Bacon, cooked and crumbled (about 6-8 slices)
• 1/4 cup Fresh chives or green onions, finely chopped
• 1/2 cup Sour cream (for drizzling)
• 1/2 tsp Smoked paprika (optional, but adds a great color)
• Ranch dressing (for dipping)

Step-by-Step Instructions

1. Preheat and Prep: Start by preheating your oven to 425°F (220°C). This high heat is non-negotiable if you want that “shatter-crisp” exterior on your tots. Line a large rimmed baking sheet with parchment paper for easy cleanup. (I learned the hard way that melted cheese on a bare pan is a nightmare to scrub!)
2. The Skewering: Take your frozen tots and gently thread them onto your skewers. I usually find that 4 to 6 tots per skewer is the “sweet spot” for a standard baking sheet. Pro Tip: If a tot feels like it’s going to split, try rotating it slightly as you push the skewer through.
3. The Initial Bake: Place the skewers on the baking sheet, making sure they aren’t touching each other. This allows the air to circulate. Bake for about 20 minutes, or until the tots are deeply golden and crispy. I like to flip them halfway through to ensure even browning.
4. The Cheese Blanket: Once the tots are crispy, pull the tray out of the oven. Generously sprinkle your shredded cheddar over the center of each skewer. I like to focus the cheese right down the middle so it acts as a “glue” for the other toppings.
5. The Bacon Add: Immediately sprinkle your crumbled bacon over the melted cheese. If you do this while the cheese is still hot and bubbly, the bacon will stick much better.
6. The Final Melt: Pop the tray back into the oven for just 2 to 3 minutes—just long enough for the cheese to become molten and the bacon to get fragrant.
7. The Garnish: Remove from the oven and let them sit for about 2 minutes. This “resting” period is crucial—it lets the cheese set slightly so your toppings don’t slide off the second someone picks one up.
8. The Drizzle: Using a squeeze bottle or a spoon, drizzle your sour cream over the skewers. I like to do a zig-zag pattern because it looks professional and ensures everyone gets a bit of creaminess in every bite.
9. Finish with Green: Sprinkle the fresh chives and a tiny pinch of smoked paprika over the top. The green and red colors make these look so festive for the holidays!
10. Serve: Place them on a large platter with a bowl of ranch dressing or even some warm beer cheese dip on the side.

Pro Tips & Tricks for Appetizer Success

• Don’t Thaw the Tots: Thread them onto the skewers while they are still frozen. If they thaw out, they become mushy and will fall right off the stick.
• The “Glue” Factor: If you’re worried about the toppings falling off, you can actually mix the bacon into the shredded cheese before sprinkling it on. It creates a “loaded cheese” mixture that stays put much better.
• Spacing is Everything: If you crowd the pan, the tots will steam instead of fry. Give them some breathing room!
• Soak Your Skewers: If you’re using wooden skewers, soaking them in water for at least 20 minutes before threading the tots prevents them from charring or catching fire in the high-heat oven.

Serving Suggestions

While these are incredible on their own, I love to play around with the dipping sauces to match the “vibe” of the party:

• The Classic: A side of cool, herby Ranch dressing. (I make mine with extra dill!)
• The Spicy: A little bowl of Buffalo sauce or Sriracha mayo.
• The Fancy: A honey-mustard dip or even a Truffle aioli if you’re feeling really Portland-esque.
• The Board: I once served these as the centerpiece of a “Tater Tot Board” with different cheeses, salts, and dips. It was a massive hit.

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Storage & Reheating

If you have leftovers (which, honestly, I rarely do because Marcus usually finishes the plate), you can store them in an airtight container in the fridge for up to 2 days.

To Reheat: Please don’t use the microwave! It will turn your beautiful crispy tots into sad, soggy sponges. Put them back on a baking sheet at 375°F for about 5-8 minutes until they are hot and the cheese is bubbly again. An air fryer also works wonders for reviving these!

FAQs

Can I make these ahead of time? You can skewer the tots and keep them in the freezer until you’re ready to bake. I wouldn’t recommend baking and topping them ahead of time, as the sour cream and chives are best when fresh.

Can I make these in the air fryer? Yes! You’ll just need to make sure your skewers are short enough to fit in your air fryer basket. Cook at 400°F for about 12-15 minutes, flipping halfway, then add the cheese and bacon for the last minute.

What if my tots keep breaking? Try using thinner bamboo skewers. If they are still breaking, let the tots sit out on the counter for just 5 minutes to take the “edge” off the frost—don’t let them thaw completely!

I hope these skewers bring a little extra joy (and a lot of crunch) to your next holiday gathering! They are proof that you don’t need expensive ingredients to make something that people will talk about all night. If you make them, I’d love to hear what toppings you chose—tag me on Instagram so I can see your creations! Happy hosting!