Here is my version of baked tater tots, a crispy and delicious kid-friendly potato snack made with cooked potatoes, cheese, and minimal spices. These homemade tater tots are baked instead of fried, making them a lighter snack that both toddlers and adults can enjoy.
What Are Tater Tots?
Tater tots are a popular potato snack. According to Wikipedia, tater is an abbreviation for potato. There are two possible reasons for the name “tater tots”: they are often served to toddlers, or because of their small bite-sized shape.
These bite-sized snacks combine the goodness of potatoes and cheese, making them both filling and flavorful. Pretty much all kids here in the US have tasted this simple and yummy snack. It is very common in school lunch cafeterias. I first saw it during lunchtime at one of the preschools the kiddo attended.
My Take on Tater Tots
Traditionally, tater tots are made with deep-fried grated potatoes, but in this recipe, I bake them instead. My version does not use raw grated potatoes. Instead, I steam the potatoes, mash them, then add spices and cheese, and bake them until crispy.
I am sure all toddlers will definitely ask for a second serving. I have used very little paprika, but feel free to skip it or replace it with ground pepper. It’s just ¼ tsp for 300 grams of potatoes.
While I call it toddler-friendly, adults can enjoy it too. You can increase the spice levels, experiment with different spices, and shape them differently to make a great appetizer.
To me, these tater tots remind me of aloo tikki, Indian-style potato patties (without cheese). 🙂
Be it toddler- or adult-friendly, these baked potato tots are perfect sides for any occasion and very easy to make, too.
Without any further ado, let’s jump into the ingredient list and recipe details.
Ingredients for Baked Tater Tots
Potatoes – I used small potatoes, approximately 300 grams. These are the usual ones we get in Indian grocery stores. I wouldn’t recommend red potatoes, but you can try other varieties.
Cheese – Both Mexican blend cheese and cheddar cheese (mild or sharp) work well. Our personal favorite is the Mexican blend.
Cornstarch – Cornstarch helps bind the ingredients together and provides a slightly crispy texture. You can also use rice flour instead.
Seasonings – I kept them minimal, using only onion powder, paprika, and salt.
Oil – Oil is required for greasing the baking tray and your palms while shaping the tater tots.
Please check the recipe card below for exact measurements.
Dietary Specifications
These baked tater tots are gluten-free and nut-free. For a vegan version:
- Skip the cheese, or
- Use vegan cheese.
Also, ensure that all seasonings are labeled gluten-free.
Serving and Storing Suggestions
Since we are adding cheese, I highly recommend serving these warm. You can enjoy them plain, or serve them with:
- ketchup
- marinara sauce
- spicy salsa
Adults may especially enjoy them with spicy salsa or dips.
You can prepare the tater tots and keep them shaped in advance. When needed, simply bake them and serve them warm. I would not recommend refrigerating or storing already baked tater tots, as they are best enjoyed fresh.
How to Make Easy Baked Tater Tots
- Pressure cook or steam the potatoes using your preferred method. I used my stove-top pressure cooker and cooked them for 3 whistles, then allowed the pressure to release naturally. If using an Instant Pot, pressure-cook for 6 to 7 minutes and allow the pressure to release naturally.
- Remove the potatoes, cut them in half, and let them cool slightly. Then peel the potatoes.
- Using a fork or potato masher, mash the potatoes well. Add onion powder, paprika, salt, corn starch, and cheese.
- Mix everything using your hands until there are no large chunks of potato.
- Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper or aluminum foil. If using aluminum foil, grease it generously. Grease your palms with oil. Take a small gooseberry-sized portion of the mixture and shape it into cylinders, spheres, or any shape of your choice. Place the shaped tater tots on the baking tray.
- Bake for 20 minutes on one side.
- After 20 minutes, let them cool for 5–10 minutes so that they firm up and can be flipped easily. Flip them gently. Bake again at 350°F for 15 more minutes, or until they turn crisp.
- Serve warm with marinara or any simple tomato sauce of your choice.
VVK Tips
- Always use parchment paper or generously grease aluminum foil, so flipping is easy.
- If you are using ⅓ to ½ cup cheese, allow the partially baked tater tots to cool for about 10 minutes before flipping.
- While hot, the cheese is fully melted, and the bottom surface has not yet dehydrated. If you try to flip them while they are still warm, the base may tear or stick.
- If you reduce the cheese to ¼ cup, allow the tots to rest for 2–3 minutes before flipping.
Recipe Notes
- You can cook the potatoes using any method you prefer: Instant Pot, open pot, or stove-top pressure cooker.
- Adjust the salt depending on the cheese you use. (I used an organic Mexican blend.)
- Since I designed this recipe for toddlers, the spices are minimal.
- I used only a small amount of paprika, but feel free to skip it or replace it with ground pepper.
- Adults can increase the spice levels. Try adding:
- chaat masala
- dried mint
- shawarma spice mix
- any seasoning of your choice
After all, it’s potatoes and cheese — what can go wrong?
Frequently Asked Questions
If aluminum foil is used without greasing, melted cheese can stick to the surface. Always use parchment paper or generously grease the foil.
Yes. You can reduce the cheese to ¼ cup if you prefer a lighter version.
Absolutely. Simply increase the spices or add seasonings like chaat masala, pepper, or spice blends.
Yes. You can shape the tater tots ahead of time and bake them when needed.
Explore Other Kid-Friendly Cheesy Recipes
Loved this recipe?
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📖 Recipe
Tater Tots: A Delicious Baked Recipe
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 5 small potatoes approx 300 grams
- 1 tsp onion powder
- ¼ tsp paprika
- ¾ tsp salt
- 2 tsp corn starch
- ⅓ to ½ cup cheese Mexican blend or cheddar – refer notes
- 3 tsp oil
Instructions
- Pressure cook or steam the potatoes using your preferred method. I used my stove-top pressure cooker and cooked them for 3 whistles, then allowed the pressure to release naturally. If using an Instant Pot, pressure-cook for 6 to 7 minutes and allow the pressure to release naturally.
- Remove the potatoes, cut them in half, and let them cool slightly. Then peel the potatoes.
- Using a fork or potato masher, mash the potatoes well. Add onion powder, paprika, salt, corn starch, and cheese.
- Mix everything using your hands until there are no large chunks of potato.
- Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper or aluminum foil. If using aluminum foil, grease it generously. Grease your palms with oil. Take a small gooseberry-sized portion of the mixture and shape it into cylinders, spheres, or any shape of your choice. Place the shaped tater tots on the baking tray.
- Bake for 20 minutes on one side.
- After 20 minutes, let them cool for 5–10 minutes so that they firm up and can be flipped easily. Flip them gently. Bake again at 350°F for 15 more minutes, or until they turn crisp. Serve warm with marinara or any simple tomato sauce of your choice.
Video
Notes
- Always use parchment paper or generously grease aluminum foil, so flipping is easy.
- If you are using ⅓ to ½ cup cheese, allow the partially baked tater tots to cool for about 10 minutes before flipping.
- While hot, the cheese is fully melted, and the bottom surface has not yet dehydrated. If you try to flip them while they are still warm, the base may tear or stick.
- If you reduce the cheese to ¼ cup, allow the tots to rest for 2–3 minutes before flipping.
- You can cook the potatoes using any method you prefer: Instant Pot, open pot, or stove-top pressure cooker.
- Adjust the salt depending on the cheese you use. (I used an organic Mexican blend.)
- Since I designed this recipe for toddlers, the spices are minimal.
- I used only a small amount of paprika, but feel free to skip it or replace it with ground pepper.
- Adults can increase the spice levels. Try adding:
- chaat masala
- dried mint
- shawarma spice mix
- any seasoning of your choice
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
These were so delicious! They were easy to make, and my kids just love them, looking forward to making them again.
That’s awesome. Thanks :-)
I’ve never made my own tater tots before but this is such an easy recipe. This is perfect for the air fryer!
Yes you can easily make it in Air Fryer too.
Easy and better than frozen cooked the usual way. I’ll make these again!
Absolutely. Thanks
These baked up so nice and crispy without all the oil. They were the perfect simple snack, and the kids devoured them.
Thanks. Glad you liked it.