These loaded tater tots are made by mashing and baking russet potatoes and folding in vegan sour cream and mozzarella shreds. They are rolled into balls then deep-fried for a seriously good snack!
I’ve never met a potato I didn’t like. There’s something comforting about their simplicity and versatility. Baking russet potatoes until they’re tender, mashing them, and then mixing in vegan sour cream, dairy-free mozzarella, and seasoned breadcrumbs may not sound flashy, but it results in tater tots that are both crispy and fluffy.
What makes these plant-based tots stand out is the loaded twist – all the toppings that would typically be placed on top of the tots go inside them, making an unexpected and interesting bite. These loaded tots are perfect for get-togethers, game day, or any event that could use some comforting carbs.
Why You’ll Love This Recipe
- Comfort in Every Bite: These homemade tater tots offer a familiar, comforting taste and carby feel.
- Plant-Based Delight: Whether you’re a vegan or simply looking for a dairy-free option, these tots are a flavorful, satisfying choice.
- Loaded Goodness: The innovative twist of packing all the traditional toppings inside the tots adds a fun and unexpected element.
- Perfect for Gatherings: Whether it’s a game day party or a casual get-together, these tots are the ideal crowd-pleaser, offering crispy goodness that keeps everyone coming back for more.
- Quick and Easy: With straightforward instructions, this recipe is accessible for all levels of cooks, ensuring delicious results every time.
Key Ingredients
This recipe is fairly straightforward to make. Here’s what you’ll need to make crispy, fluffy tater tot magic!
Russet Potatoes: These are the star of this recipe, prized for their high starch content. When baked, they yield a light and fluffy interior while forming a satisfyingly crisp exterior when fried. Their neutral flavor allows them to absorb the other ingredients, making them the ideal canvas for creating heavenly tater tots.
Scallions: These add depth and freshness to the tots with their mild yet distinct onion flavor. Chopped scallions seamlessly blend with the other ingredients, infusing crisp note into each bite.
Seasoned Italian Breadcrumbs: These are the secret to achieving the perfect crunch in these tater tots. These breadcrumbs are tossed with herbs and spices, enhancing the texture and flavor of the tots. They meld with the potato mixture and crisp up during cooking, creating a savory quality.
Vegan Sour Cream: Plant-based sour cream is a key ingredient in the tater tot mixture, providing creaminess and tang. When combined with the potatoes and other elements, it helps bind the tots, making them rich and satisfying.
Vegan Mozzarella Shreds: Vegan mozzarella shreds are the magic touch in these tots, offering a melty, gooey quality. They add a cheesy and savory depth to the dish, melting to perfection during cooking. These shreds deliver a creamy note making them a standout element.
Vegan Mayo: This provides the creamy foundation of the chipotle mayo sauce. When combined with chipotle peppers in adobo sauce, it creates a velvety, slightly smoky, and tangy condiment that perfectly complements the tater tots.
Chipotle Peppers: Chopped chipotle peppers, sourced from canned chipotles in adobo sauce, bring a distinctive twist to this recipe. These smoked jalapeños, soaked in a flavorful tomato-based sauce, provide a zesty, smoky, and mildly spicy kick to the chipotle mayo sauce. When blended with the vegan mayo, it creates a sauce that works so well with all the other flavors.
Helpful Recipe Tips
Follow these tips and you’ll be on your way to making what may be your new favorite snack!
Choose the Right Potatoes: Opt for russet potatoes when making tater tots. Their high starch content ensures a fluffy interior and a crispy exterior.
Proper Baking Technique: When baking the potatoes, place them directly on the oven rack. This allows for better air circulation and even cooking. Remember to prick them with a fork to prevent bursting.
Resist Overmixing: When combining the ingredients for the tater tot mixture, avoid overmixing. Overmixing can lead to dense tots. Mix just until the ingredients are well combined.
Oil Temperature Control: Keep an eye on the oil temperature when frying. Use a kitchen thermometer to maintain a steady 350°F (175°C). This ensures that the tots cook evenly and don’t absorb excess oil.
Fry in Batches: Don’t overcrowd the frying pot. Fry the tater tots in small batches to maintain the oil’s temperature and achieve a consistent crispiness.
Draining Excess Oil: After frying, place the tater tots on a paper towel-lined plate to drain any excess oil. This helps keep them crispy.
Season Tater Tots After Frying: Season the freshly fried tater tots with a pinch of salt while they’re still hot. This allows the salt to adhere better and enhances the flavor.
Chipotle Control: Adjust the number of chopped chipotle peppers from canned chipotles in adobo sauce to control the spiciness of the chipotle mayo. Start with a smaller amount and add more if you prefer a spicier sauce.
Prep Ahead: You can prepare the tater tot mixture in advance and refrigerate it until you’re ready to shape and fry the tots. This makes the recipe more convenient for parties or gatherings.
Serve Immediately: Tater tots are best when served hot and crispy. Enjoy them right after frying for the ultimate experience.
Reheating: If you have leftovers, you can reheat the tater tots in the oven to maintain their crispiness. Preheat the oven to 350°F (175°C) and bake for a few minutes until warmed through.
How To Serve These Loaded Tater Tots
Once your homemade loaded tater tots are sizzling hot and perfectly crispy, it’s time to serve them up! Whether you’re enjoying them as a snack, appetizer, or even a side dish, there are several serving options and creative ideas to consider:
- Classic Dipping: The simplest and most popular way to enjoy loaded tater tots is by serving them hot with a side of zesty chipotle mayo sauce.
- Party Platter: Transform your tater tots into a party platter by arranging them on a large serving tray. Provide toothpicks or mini skewers for easy snacking, and watch them disappear at gatherings or game-day parties.
- Loaded Tot Bowl: Create a loaded tater tot bowl by piling a generous portion of tots into a serving dish. Top them with extra vegan cheese, scallions, or even some diced tomatoes for added freshness.
- Tot Poutine: Give your loaded tater tots a Canadian twist by smothering them in vegan gravy and topping them with vegan cheese curds. It’s a delightful and indulgent treat.
- Tot Casserole: Create a cheesy tot casserole by layering the loaded tater tots in a baking dish, topping them with more vegan cheese, and baking until bubbly and golden. It’s a comforting and shareable dish for family dinners.
- Tot Toppings Bar: Set up a toppings bar with various options such as diced onions, jalapeños, guacamole, and salsa. Allow everyone to customize their loaded tater tots to their liking.
- Tot Nachos: Transform your tots into tot nachos by adding vegan nacho cheese sauce, black beans, and jalapeños. Bake until the cheese is bubbly, and serve with guacamole and salsa.
The versatility of loaded tater tots means you can get as creative as you like with your serving ideas. Whether you’re hosting a party, enjoying a casual dinner, or looking for a unique snack, these tots can be customized to suit any occasion and taste preferences.
How To Store Leftovers
While loaded tater tots are best enjoyed fresh and crispy, there may be times when you have leftovers that you’d like to save for later. Properly storing them can help maintain their texture and flavor. Here’s how to do it:
Cooling: Allow any leftover loaded tater tots to cool to room temperature before storing them. This prevents condensation from forming inside the storage container, which can make the tots soggy.
Storage Container: Transfer the leftovers to an airtight container. Use a container that is the right size to prevent excess air from coming into contact with the tots, which can contribute to sogginess.
Refrigeration: Place the container in the refrigerator promptly. Loaded tater tots can be refrigerated for up to 2-3 days.
Freezing (Optional): If you don’t plan to consume the leftovers within a few days, consider freezing them. Place the tater tots in a freezer-safe container or resealable freezer bags. Be sure to remove as much air as possible to prevent freezer burn. They can be frozen for up to 1-2 months.
Note on Reheating:
It’s important to acknowledge that reheating loaded tater tots can be a bit tricky. While they can still be enjoyable when reheated, they may not regain their original crispy texture. To reheat leftovers:
Oven: Preheat your oven to 350°F (175°C). Place the tater tots on a baking sheet and heat for about 10-15 minutes or until they are warmed through. This method helps maintain some of the crispiness.
Toaster Oven: A toaster oven is an excellent option for reheating small portions of tater tots. Use the oven setting and follow the same instructions as for a regular oven.
Air Fryer (Recommended): If you have an air fryer, this is one of the best ways to reheat tater tots. Preheat the air fryer to 375°F (190°C) and reheat for 5-7 minutes, checking for crispiness as you go.
Remember that the reheating process may slightly alter the texture of the tots, but the flavor should remain intact. If you’re looking for the closest match to the original crispy experience, consider using an air fryer or oven. Regardless, enjoy your leftovers while they’re still flavorful and satisfying!
FAQs
Chipotles in adobo are dried, smoked jalapeño peppers that have been rehydrated and cooked in a tangy, slightly sweet, and spicy tomato-based sauce. They add a rich, smoky flavor and mild to moderate heat to various dishes, often used in Mexican and Tex-Mex cuisine.
Tater tots, the bite-sized, deep-fried potato snacks, were originally created by the Ore-Ida company in the United States. They were introduced in the 1950s as a way to utilize leftover potato scraps and cuttings, quickly becoming a popular and iconic American comfort food.
While it’s possible to bake tater tots, frying is typically preferred for achieving the crispiest result because it exposes the tots to higher, direct heat, allowing them to develop a more uniformly crisp exterior. Baking tends to produce a slightly less crispy texture since the heat is less intense and may not evenly distribute as in frying.
For More Potato Ideas, Check These Recipes Out!
- These Loaded Smashed Potatoes are oh-so-delicious, and perfect game-day food. They are irresistible and the best comfort food!
- I love these Crispy Hasselback Potatoes. Those crispy ridges are perfect with a swipe of olive oil or vegan butter. So simple!
- Want tots now? Make these Buffalo Tots for a spicy, creamy appetizer or snack!
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Loaded Tater Tots
- Total Time: 1 hour 15 minutes
- Yield: 50 tots
- Diet: Vegan
Description
These loaded tater tots come with an unexpected twist – all the toppings that would typically be placed on top of the tots go inside them! This recipe is inspired by Bon Appétit’s Tater Tots with Spicy Mayonnaise recipe.
Ingredients
for the tots
- 4 medium-sized russet potatoes (yields about 4 cups when mashed)
- 4 scallions, chopped
- 1/2 cup seasoned Italian breadcrumbs
- 1/2 cup vegan sour cream
- 1/2 cup vegan mozzarella, chopped very fine
- 1 teaspoon salt
- 1/4 tsp fresh cracked pepper
- plenty of vegetable, canola or grapeseed oil, for frying
for the chipotle mayo
- 1 cup vegan mayo
- 2–3 TB chopped chipotle peppers from canned chipotles in adobo sauce
Instructions
to bake the potatoes
- Preheat oven to 400.
- Prick potatoes all over with a fork and place directly on the middle rack. Bake for an hour or so until they are soft when squeezed. Let them cool, then half them and scoop out the insides. Discard the skins. It should yield around 4 cups of mashed potato (slightly adjust the rest of the ingredients if you have more or less potato).
- Add in the scallions, breadcrumbs, vegan sour cream, vegan mozz, and salt and pepper, and mix until well-combined. Scoop out 1 tablespoon-sized balls and roll between your palms until smooth.
to fry the tots
- place several inches of oil into a heavy cast-iron pot. (I use this Lodge brand pot for frying.) Bring oil to 350 degrees over medium-high heat (you can also test the oil’s readiness by inserting a wooden spoon into the oil and touching it to the bottom of the pot. If bubbles form around it immediately, you are ready to fry.)
- Fry in small batches of 5 or so until they are golden brown. Transfer to paper towels to drain while you fry the rest.
- Serve immediately with the chipotle mayo.
Notes
- Feel free to use chopped vegan cheddar here as well!
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Deep Fried, Baked
- Cuisine: American
Edward Enners says
I would love to see your take on Sauerbraten! It used to be one of my favorites. Thank you for all your recipes, they are inspirational. 🙂
Marissa Lieberman-Klein says
I would love to see more vegan sushi!
Linda says
Would love to see some pizza recipes with vegan cheese Or anything cheese… 😀
erinwyso says
Linda, sure! Although I may call it Gary pizza after the last couple of days!
http://www.huffingtonpost.co.uk/entry/vegans-calling-cheese-gary-after-facebook-rant_uk_57ee1dabe4b00e5804f0bcaf
Alex says
Can I request a category, rather than a thing? I’d like to see more non-creamed soups, or more legumes!
erinwyso says
Alex, great idea .. I love lighter soups!
Jennifer says
Congrats on the 400th post! Such a big milestone!
I follow on feedly, instagram, facebook, and pinterest. ^__~
As for things to try and recreate, maybe some sort of asian squid dish. I love squid, and I feel like there has to be something that I make similar that doesn’t involve going to an Asian Market and getting fake frozen vegan squid (it exists!)
erinwyso says
Jennifer, thank you! Recreating the texture of squid would be such a fun challenge .. I’m into that! 🙂
Regina says
Congrats on the milestone! I’ve loved absolutely every one of your recipes that I’ve attempted. The palm of heart tacos, the carrot lox, the vegan sushi, General Tso’s Cauliflower… Your creations are always amazing and easy to replicate! I’d love to see a veganized “eggs” Benedict. A local vegan restaurant makes it as a brunch special every so often, and if I could recreate it at home… I’d be in heaven!
erinwyso says
Regina, I love to hear that and am thrilled you like the recipes! 🙂 I have taken a couple of stabs at an eggs benedict before, and will definitely revisit that soon!
Karen D says
I’d like to see a veganized pound cake recipe
erinwyso says
Karen, I’m not much of a baker, but this would be a good thing to try out! 🙂
Karen D says
@KDFF follows on feedly
Karen D says
Karen Delaney (karendel) follows on Bloglovin
Karen D says
@KDFF follows on twitter
Karen D says
karengdel follows on Pinterest
Karen D says
Karen Goodwin Delaney likes you on Facebook
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karengdelaney follows on Instagram
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I am signed up for your newsletter
Zimri says
This looks awesome! I’d love to see a recipe for vegan calamari 🙂
erinwyso says
Zimri I’m with you on that! I did try a version with soy curls, but didn’t quite get it right … I will have to revisit that idea!
Amelia says
Thanks for this opportunity and congrats! There are so many yummy recipes on your blog already… not to be too particular, but I’d love to see a vegan version of chicken cordon bleu… I’ve experimented but can’t seem to nail it yet. Thanks again.
erinwyso says
Amelia,
Thanks for your feedback! I have to say I’m not even sure what Chicken Cordon Bleu is, but I’m going to have to do some research and see if I can try to recreate it! 🙂
Terry says
Im always looking for New TOFU recipe ideas!
Peace
erinwyso says
Terry, love tofu! Will keep more of those coming in! 🙂
Hannah says
Wow, congrats on the huge milestone! These blogs sure do grow up fast… I’m thrilled to have any of your recipes, but I’m especially excited to see you delve into the world of vegan seafood. I feel like it’s still a largely unexplored region of meatless cuisine, and you’ve always done such great things with the concept.
erinwyso says
Thank you for your kind words, Hannah! 🙂 Vegan seafood is so fun, isn’t it?
jacquie says
congratulations on the 400th post. I would like to see more savory but not yeast bread recipes – the type of thing that would go with a meal but not be all high fat like a biscuit is. oh and of course more cookies as one can never have too many cookie recipes
erinwyso says
Jacquie, I agree with that, thanks!
Kat says
Congratulations! I will try either crispy buffalo cauliflower salad or bang bang cauliglower soon. They look extremely yummy!
erinwyso says
Kat, I hope you enjoy!
Jeri Thurber says
Wow! Congratulations, and thanks for all the wonderful recipes! I’d love to see more non-traditional breakfast recipes – more beans, less grains. 🙂
erinwyso says
Jeri,
Sure, I love savory breakfast ideas! 🙂
Cathee says
Congratulations to you & ur husband on 400th Anniversary, what a wonderful milestone.
I’m amazed how relax and young you look for so many blogs. hehe!
I live in Australia and love all your recipes and photos, sometimes ur ingredients confuse me but that is not hard to do. Once again, thankyou for such yummy things to cook, I’m happy with all the things you put up and the recipe card idea sounds really good as I dont have a printer and would love somewhere to keep them handy.
erinwyso says
Thanks Cathee!
Bridget C says
Love your recipes, always looking for quick lunches, superfoods and diy condiments and sauces. Great giveaway, thanks!
erinwyso says
Bridget,
Thank you … I’ll think of some ideas for that! In the meantime, check out this post for some ideas!
https://olivesfordinner.com/2014/07/20-packable-and-portable-vegan-recipes.html
Riya says
Cheese please!! And vegan tarts!
erinwyso says
Riya,
Love both!
Beth Ann Blackwood says
Erin, your blog is one of the best out there. Your photography and recipes I always look forward to and am delighted when I see them in my in inbox. I especially love your asian inspired recipes. Thank you for all you do for our community. I there was one recipe I could request is Mongolian Tofu.
erinwyso says
Beth, your kind comment made my day, thank you! 🙂
I do have a recipe up for Mongolian Soy Curls, but I think you could easily sub tofu here!
https://olivesfordinner.com/2016/03/mongolian-soy-curls.html
Sena Crutchley says
I’d love a vegan popover recipe. I haven’t searched for one, but I miss popovers.
erinwyso says
Sena, I had to look that one up … intriguing!
Ivy says
Is vegan SPAM a weird thing to ask for?
erinwyso says
Ivy, Totally weird, but I totally love the idea! Let me think about that. 🙂
Judith Fairly says
Congratulations on your 400!!
I’m a new subscriber/new vegan and I’d like to learn how to use seitan and tempeh. Also soy curls. And recipes that include those foods would be awesome!
erinwyso says
Thanks Judith! This is one of my favorite seitan recipes. If you don’t like hot+spicy, you can always change up the spices and sauce: https://olivesfordinner.com/2013/07/sambal-seitan-skewers.html
If you are new to tempeh, I’d suggest a tempeh reuben!
https://olivesfordinner.com/2011/04/tempeh-reuben-with-sriracha-vegenaise.html
Soy curls are my favorite … check out some recipes here!
https://olivesfordinner.com/?s=soy+curls
In the meantime, I’ll make a note to add in some more recipes using these ingredients! 🙂
Ashley says
I would love to see hearty salads! Thanks for the giveaway and congratulations!!
erinwyso says
Thanks Ashley … I think I have an idea or two for that! 🙂
Nicole Rey says
definitely more cheese!
erinwyso says
vegan cheese FTW! 🙂
Laura Albanese says
I love your blog and your photos are SO enticing. I recently signed up for your newsletter and I find myself pinning every recipe – I won’t have time to keep up with you! I have a total sweet tooth and would love to see a pie with homemade crust. That’s something I was intimidated by even before going vegan, so that would be a fun challenge!
erinwyso says
Hi Laura, thanks for your kind words! I don’t do dessert often, but I like the challenge of trying to make a homemade pie crust!
Melissa says
Hi! I love your blog! I make your Mongolian soy curls probably once a month. I’d love to see more soy curls recipes. Thanks!!
erinwyso says
Melissa, Love to hear that! Soy curls are fantastic … I’ll try to get more into the rotation!
Shannon says
Congrats on 400 posts! That’s quite an achievement. I’d love to see more of your shreddable cheese recipes 🙂
erinwyso says
Thanks Shannon! I haven’t made shreddable cheese in quite a while, I’ll have to think of some new ones to try out!
Casey says
Absolutely love you blog, and the photography is always spectacular! I would love to see more vegan seafood recipes! I love all the ones you have done so far, and am always so impressed!
erinwyso says
Thanks Casey! Vegan seafood is my absolute favorite thing to do, so I’ll get some more ideas in here! 🙂