Description
Crispy tater tots loaded with smoky paprika, melted cheese, and savory toppings, perfect for any occasion.
Ingredients
Scale
- 48 ounces frozen tater tots
- Cooking spray or olive oil
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (sweet)
- 1/2 teaspoon smoked paprika (hot)
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup tomato puree
- 1/4 cup roasted red peppers, finely chopped
- 1 teaspoon sugar
- 1 teaspoon sherry vinegar
- Salt and freshly ground black pepper, to taste
- 1 cup manchego cheese, shredded
- 4 slices bacon, cooked and crumbled (optional)
- 1/2 cup sour cream or garlic aioli
- 2 tablespoons fresh parsley or chives, chopped
- 1 teaspoon smoked paprika for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare your baking sheet by lightly greasing it with cooking spray or olive oil.
- Arrange the frozen tater tots in a single layer on the baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until crispy and golden.
- Heat olive oil in a skillet over medium heat, then add onion and sauté for 3-4 minutes.
- Stir in minced garlic and both types of smoked paprika, cooking for an additional minute.
- Add the tomato puree, roasted red peppers, sugar, and sherry vinegar, and season with salt and pepper. Simmer for 5-7 minutes.
- Combine the baked tater tots with the sauce.
- Sprinkle shredded manchego cheese on top and bake for another 5 minutes until melted.
- Top with crumbled bacon, sour cream or garlic aioli, fresh herbs, and a sprinkle of smoked paprika.
Notes
Feel free to substitute cheddar cheese for manchego and adjust spice levels to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg