Allow me to introduce you to… TOTCHOS!
These oh-so-crispy Loaded Smashed Totchos were born out of PURE. DINNER. DESPERATION.
I had a bag of frozen tater tots, a block of cheese, and some RAVENOUS people. (Ok, it was just my hubby and me LOL)
I smashed the tots, loaded them up like nachos, and before I knew it, they had a catchy name and a permanent spot in our dinner rotation.
Now they’re affectionately known as TOTCHOS in our house, and I don’t think a game day has gone by without them since.
How we like to load ’em up!
I love piling them high with grated cheddar, crispy bacon bits, and a good drizzle of sour cream. But you don’t have to stop with these basics. Taco-seasoned ground beef, pickled red onions, jalapeños… honestly, anything goes!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Tater tots. You want to get a larger bag (these vary between 28-32 ounces). If you can only find the smaller bags, simply get two. You can either keep them frozen (the faster method!) or thaw them in the fridge. You’ll find instructions for both in the recipe card below.
- Oil. Since you’ll be cooking these at such high heat, a high smoke point oil, such as avocado oil, is crucial to use. Avoid extra virgin olive oil, and definitely butter, as it has a tendency to burn at temperatures over 350°F.
- Cheese. A block of cheddar cheese or Monterrey Jack that is freshly shredded will give you the cheesiest melt. While you can use the bags of pre-shredded cheese, these often have anticaking agents that prevent that gorgeous gooey cheese pull we all know and love!
- Bacon. Cooked and already crumble bacon gets added on at the end. You might think it’s optional, but trust me when I say- it MAKES these loaded smashed tots SO good!
- Extra Toppings. This is where it gets fun. To make them the traditional way, sprinkle on some sliced green onions, and a drizzle of sour cream. Or get a little experimental with pickled red onions or pickled jalapenos.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Pre-bake the tots.
Mix the still-frozen tater tots with a bit of oil, salt, and pepper. Divide them in half and spread them out into a single layer across two large baking sheets. Bake at 425°F for 18-20 minutes, or until the centers are warm and the bottoms begin to brown.
Tater tots already thawed? These will cook up faster in the oven, so decrease the initial bake time by about 10 minutes.
Pro Tip: Make sure you give the tots plenty of space. If they’re overcrowded, they’ll end up steaming instead of crisping up.
Smash and crisp again.
And this is where it gets fun! Grab a smaller, flat-bottomed glass and smash the tots until there about 1/2-inch thick. Be careful not to smash them too or else they’ll tear. Sprinkle with a little more salt and pop them back in the oven to bake for 15-20 minutes more.
Load them with toppings.
Carefully combine the crispy tots onto one baking sheet. Sprinkle evenly with shredded cheese and crumbled bacon, then return to the oven for 2-3 minutes, just until the cheese is melted.
Pro Tip: Don’t add toppings until the tots are fully crisp. Adding them too early traps moisture and softens everything.
Finish and dig in!
Serve the totchos hot out of the oven, topped with sour cream, sliced green onions or chives, and jalapeños if you like a little heat.
FAQs
These really are best served right out of the oven for maximum crispiness. You can bake and smash the tots ahead, then reheat at 425°F until crisp before adding the cheese and bacon, but they won’t be quite as crispy.
You totally can! If your tots are thawed, pat them dry first and shorten the initial bake time by about 8-10 minutes. They’ll crisp faster, so keep an eye on them.
Shredded cheddar melts beautifully, but a mix of cheddar and Monterey Jack or Colby Jack works great too. Just avoid pre-sliced or shredded cheeses, which don’t melt that great.
Definitely. Jalapeños, pickled onions, or even a drizzle of ranch or chipotle sauce would all be delicious. Just wait until after the tots are fully crisped
This makes a great appetizer for a crowd or a fun dinner for about 4 people, depending on how loaded you go.
To get them crispy again, pop these back into either a 425°F oven, or in a 375°F air fryer for 5-10 minutes.
Before You Panic…
My tots aren’t crispy. This usually means they were overcrowded or didn’t bake long enough after smashing. Make sure you’re using two sheet pans and giving them space so steam can escape.
The tots are sticking to the glass when I smash them. Totally normal. Lightly oil or spray the bottom of the glass and reapply as needed as you go. Once the starch is exposed, they’re more likely to stick.
They fell apart when I smashed them. That usually means they were pressed too hard. A gentle smash is all you need. Flattened but still intact is the goal.
The cheese made everything soft. This happens if the toppings go on too early. Make sure the tots are fully crisped before adding cheese and bacon, and only bake long enough to melt the cheese.
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Loaded Smashed Totchos Recipe
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Ingredients
- 1 (28-ounce) package frozen tater tots
- 2 tablespoons avocado oil divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups shredded cheddar cheese
- 8 ounces cooked bacon crumbled
- Sour cream for serving
- Green onions or chives thinly sliced, for serving
Instructions
- Preheat the oven to 425°F. Line two large baking sheets with parchment paper.
- Add the frozen tater tots to a large bowl along with the oil, salt, and black pepper. Toss quickly to coat while the tots are still frozen.1 (28-ounce) package frozen tater tots, 2 tablespoons avocado oil, ½ teaspoon salt, ½ teaspoon black pepper
- Divide the tots evenly between the two prepared baking sheets, spreading them out in a single layer with space between each one. Bake for 18-20 minutes, or until the tots are hot all the way through and starting to brown on the bottoms.
- Remove the pans from the oven. Spray the bottom of a flat-bottomed glass with non-stick cooking spray, reapplying as needed while smashing, then gently smash each tot until flattened but still intact.
- Return the pans to the oven and bake for 15-20 minutes more, rotating the pans halfway through, until the tots are deeply golden, crisp around the edges, and no longer soft in the centers.
- Remove from the oven and combine the tots onto one baking sheet. Sprinkle the shredded cheese evenly over the tots, followed by the crumbled bacon. Return to the oven and bake for 3-5 minutes, just until the cheese is fully melted.3 cups shredded cheddar cheese, 8 ounces cooked bacon
- Serve hot topped with sour cream and finished with green onions or chives.Sour cream, Green onions or chives
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Notes
- Yield: This recipe will serve roughly 4 for dinner, or up to 10 as a party appetizer.
- Nutritional Info: This was calculated based on 8 servings.
- Baking from thawed: If your tater tots are thawed, they’ll crisp faster. Pat them dry before tossing with oil, then bake for about 10-12 minutes before smashing. After smashing, continue baking for 15-20 minutes until deeply golden and crisp, keeping an eye on them since total bake time will be slightly shorter than when starting from frozen.
- Spacing matters: Using two sheet pans and spreading the tots out is key for crispiness. Overcrowding traps steam and leads to soggy totchos.
- Smashing technique: Smash the tots gently until flattened but still intact. Pressing too hard can tear them, while a lighter smash helps them crisp evenly.
- Oil on the glass: Lightly oil or spray the bottom of the glass and reapply as needed while smashing to prevent sticking as the starch is exposed.
- Toppings timing: Add the cheese and bacon only after the tots are fully crisped. Adding toppings too early can trap moisture and soften the tots.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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