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.
I love baking these instead of frying them. They’re just as crispy, and it cuts down so much on the mess.
Absolutely. Thank you
These are so yummy! I’ll never buy them frozen in a bag again.
Thanks. Do let me know when you make them.
These are so good and so fun! I have actually never had real, homemade tater tots until I made these. Delicious.
Thanks :-)
Perfect snack for the kids.
Yup..Thanks
this healthy baked version looks great
Thanks Chef.
Baked version of tater tots looks so yum. My kid would love this..
Thanks :-)
Wow those tater tots look so inviting and addictive. My kids will devour those.
Thanks :-)
Yummy…. kids and adults all will love it
Thanks Ruchi.
Looks so delightful Sri…
Thanks Chitra.
Guilt free and addictive snack..baked version sounds healthy too.
Yup.. thanks yaar
Guilt free version of the very popular snack! I would not mind eating a few from my kids plate :)
oh yeah.. me too
These look delicious….forget toddlers, I will grab them too!
he he .. very true
Give me a plate, i can ahve this guilt free tater tots without any fuss..That too baked version, loving it.
I wish I could send some.. Thanks Priya
Wow knowing how much oil this will drink, baking is a wonderful option!
yeah very true. Thanks Srivalli.
can someone say no for potatoes.. yum
Yup.. True :-)
Bake tater tots looks perfect even for us to try some.
Thanks Sapana.
oooh not just kids even grown ups will love them i am sure
oh yeah absolutely
I can finish off this one in no time. YUM!
he he yeah me too. Thanks
Beautiful golden brown. Not surprised that they were all gone quickly.
ha ha thanks varada.
Baked version of tots have turned out pretty good and it is a keeper recipe of the kiddo asked for second serving. ?
:-) :-) Thanks Usha