Ingredients for the Loaded Totchos
For the Crispy Tater Tots
• 1 (32-ounce) bag frozen Tater Tots (about 900g). Choose a quality brand for the crispiest result.
• 2 tablespoons olive oil (if baking or pan-frying)
• 1/2 teaspoon Kosher salt (for sprinkling after cooking)
For the Savory Cheeseburger Ground Beef
• 1.5 pounds (about 680g) ground beef (80/20 mix is recommended for flavor)
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce (for deep, savory flavor)
• 1 teaspoon dried Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
For the Velvety Cheese Sauce
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1.5 cups whole milk (or half-and-half for extra richness)
• 1/2 teaspoon mustard powder (optional, but enhances the cheese flavor)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (4 ounces) shredded sharp Cheddar cheese (freshly shredded is best for melting)
• 1 cup (4 ounces) shredded Colby Jack or Monterey Jack cheese
For the Toppings and Garnish
• 8 slices of thick-cut bacon, cooked until crispy and chopped into bits
• 2 tablespoons fresh chives, thinly sliced (for color and fresh onion flavor)
• Optional: Pickles, diced tomatoes, or a dollop of sour cream for serving
🍳 Step-by-Step: Crafting the Perfect Totcho Tower
Step 1: Prep the Tater Tots
The key to a truly epic Totcho tower is ensuring the base is perfectly crunchy.
1. Preheat: Preheat your oven to 425^\circ \text{F} (220^\circ \text{C}).
2. Arrange: Spread the entire bag of frozen Tater Tots in a single, even layer on a large, parchment-lined baking sheet. Do not overlap them, as this prevents crisping.
3. Oil (Optional but Recommended): Drizzle the Tots lightly with 2 tablespoons of olive oil and toss them gently.
4. Bake: Bake the Tater Tots for 25-30 minutes, flipping them halfway through, until they are golden brown, puffed up, and crispy. They should have a deep crunch when you tap them.
5. Season: Remove from the oven and immediately sprinkle with 1/2 teaspoon of Kosher salt. Keep them warm while you prepare the toppings.
[WORDPRESS NOTE: Use an image of the crispy Tater Tots here.]
Step 2: Prepare the Savory Cheeseburger Ground Beef
This meat is the heart of the dish, providing the rich, meaty backbone.
1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the finely diced yellow onion and sauté for 5-7 minutes until they are softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
2. Brown the Meat: Increase the heat to medium-high. Add the ground beef to the skillet. Break it up with a spoon and cook until it is fully browned and no pink remains.
3. Drain Fat: Carefully drain off any excess rendered fat from the skillet. This is important for a non-greasy topping.
4. Seasoning: Reduce the heat back to medium. Stir in the Worcestershire sauce, dried Italian seasoning, garlic powder, onion powder, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well and let the meat simmer gently with the seasonings for about 5 minutes, allowing the flavors to meld and the meat to absorb the spices.
5. Keep Warm: Taste and adjust the seasoning if necessary. Remove the beef from the heat and set it aside, covered, to keep it warm.
Step 3: Cook the Crispy Bacon
The crispy bacon provides the necessary crunch and salty contrast.
1. Cook: While the Tots are baking or the beef is simmering, cook the 8 slices of thick-cut bacon. You can use a skillet, bake it, or even microwave it until it is perfectly crisp.
2. Chop: Once crispy, transfer the bacon to a paper towel-lined plate to drain. Once cooled slightly, coarsely chop the bacon into small, crunchy bits.
Step 4: Whisk Together the Velvety Cheese Sauce
This cheese sauce is crucial for mimicking the gorgeous, glossy drizzle in the photo. It’s far superior to simply melting shredded cheese on top.
1. Make the Roux: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium-low heat. Whisk in the 2 tablespoons of all-purpose flour until a thick paste forms (the roux). Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
2. Add Milk: Gradually whisk in the 1.5 cups of whole milk until the mixture is smooth and lump-free.
3. Simmer and Thicken: Increase the heat to medium and bring the mixture to a gentle simmer, whisking occasionally. Allow it to simmer for 3-5 minutes until the sauce has noticeably thickened enough to coat the back of a spoon.
4. Season and Cheese: Remove the saucepan from the heat. Stir in the mustard powder (if using), salt, and pepper. Crucially, add the shredded Cheddar and Colby Jack cheeses in handfuls, stirring continuously until each addition is fully melted and the sauce is smooth, creamy, and glossy.
5. Adjust: If the sauce is too thick, stir in a splash of warm milk. If it’s too thin, simmer it gently for a few more minutes. Keep the cheese sauce warm.
[WORDPRESS NOTE: Use an image of the glossy cheese sauce being poured.]
Step 5: The Grand Assembly (The Totcho Tower)
Now for the fun part: stacking this delicious tower!
1. Platter Prep: Place the crispy Tater Tots onto a large, sturdy serving platter or dish. For the classic tower look: Start by laying a wide base of Tots, then layer them slightly inwards to create a cone or pyramid shape, as shown in the picture.
2. First Layer of Meat: Spoon about two-thirds of the seasoned ground beef topping over the Tater Tots, allowing the meat to nestle in the crevices.
3. Cheese Drizzle: Drizzle about half of the prepared cheese sauce generously over the meat and Tots.
4. Second Layer: Top with the remaining ground beef, creating the peaked mound at the center.
5. The Grand Finale Drizzle: Pour the remaining cheese sauce dramatically over the top of the beef mound, allowing it to cascade down the sides of the Tater Tots, just like the image.
6. Garnish: Immediately sprinkle the crispy chopped bacon bits and the fresh sliced chives evenly over the entire dish.
Step 6: Serve Immediately
These Loaded Tater Tots are best served piping hot right out of the oven! Place the platter in the center of the table and let everyone dig in. Serve with small forks, or embrace the casual nature of the dish.
📝 Tips for Total Totcho Success
Achieving Max Crispiness
• Avoid Overcrowding: Always bake the Tater Tots in a single layer. If you need to make a massive batch, use two separate baking sheets. Overcrowding equals steaming, and steaming equals soggy Tots.
• Air Fryer Option: For the absolute best crispiness, use an air fryer. Cook the Tots at 400^\circ \text{F} (200^\circ \text{C}) for 12-15 minutes, shaking the basket halfway, until deeply golden brown.
Cheese Sauce Mastery
• Freshly Shredded: This cannot be overstated. Pre-shredded cheese contains cellulose powder, an anti-caking agent, which prevents it from melting smoothly, resulting in a grainy sauce. Take the extra five minutes to shred your own block of cheese!
• Keeping it Warm: If the cheese sauce thickens too much while you are preparing the other ingredients, stir in a tablespoon of warm milk or a little of the reserved bacon fat until it loosens up to that perfect, glossy consistency.
Customization & Flavor Twists
• Spice Level: Add 1/2 teaspoon of cayenne pepper or a dash of hot sauce to the cheese sauce for a spicy kick.
• Vegetable Add-ins: Sauté 1/2 cup of diced green bell peppers or jalapeños with the onions for extra depth.
• Sauce Variations: Instead of sour cream, try drizzling ranch dressing or a smoky barbecue sauce over the top before serving for a different flavor profile.