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Tater Tot Muffins


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  • 1 package (28 ounces) frozen mini tater tots, thawed
  • 1/2 cup minced onion
  • 1 can cream of celery soup
  • 2 cups fine-shredded sharp Cheddar cheese, divided use
  • 1/4 cup sour cream
  • 2 Tablespoons butter, melted and cooled to room temperature
  • 6 slices bacon, cooked until crisp and crumbled
  • 1/8 cup chopped chives


Servings 12


Step 1

Preheat oven to 400 F. Spray standard-sized muffin tins with vegetable oil.

Break each tater tot in half. Combine tater tots, diced onions, cream of celery soup, 1 cup of the Cheddar cheese, sour cream, butter, bacon bits, and chives.

Compress potato mixture into prepared muffin pans, pressing firmly, and place on a rimmed cookie sheet. Top with remaining Cheddar cheese. Bake for 30 to 40 minutes, until nicely browned. Let rest for 5 minutes before serving.


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