Tater Tot Appetizer Cups

Tater Tot Appetizer Cups are crispy, cheesy, bite-sized snacks made by pressing tater tots into mini muffin tins and filling them with savory toppings. They’re the perfect crowd-pleasing finger food—crunchy on the outside, soft and flavorful on the inside. I love serving these at parties, game days, or anytime I want a fun, poppable appetizer that’s easy to make and even easier to eat.

Why You’ll Love This Recipe

I love this recipe because it turns simple tater tots into something creative and crave-worthy. The little cups hold all kinds of delicious fillings—from cheese and sour cream to chives and other toppings—making them super customizable. They’re fun to assemble, cook up quickly, and deliver that satisfying crunch in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Frozen tater tots
Shredded cheddar cheese
Sour cream
Green onions or chives, chopped
Nonstick cooking spray
Optional: ranch dressing, jalapeños, hot sauce, or other toppings

Directions

I preheat the oven to 425°F and spray a mini muffin tin with nonstick cooking spray.

I place 3 tater tots into each muffin cup and bake for 10 minutes.

I remove the tin and use the back of a spoon or a small shot glass to press the tots into the bottom and up the sides of each cup, forming a little nest.

I return them to the oven and bake for another 10–15 minutes, until golden and crisp.

I remove the cups and immediately sprinkle shredded cheese into each one while hot.

I let them cool for a few minutes, then top with a small dollop of sour cream and a sprinkle of green onions before serving.

Servings and timing

This recipe makes about 24 tater tot cups. It takes 10 minutes to prep and 20–25 minutes to cook, so they’re ready in roughly 35 minutes.

Variations

Sometimes I mix things up with taco toppings—seasoned ground beef, salsa, and a bit of queso. I’ve also used pulled pork and BBQ sauce for a Southern twist. For a spicy version, I add chopped jalapeños or drizzle with hot sauce. Vegetarian? I load up on sautéed peppers and onions instead of meat toppings.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the oven or air fryer at 375°F for 5–7 minutes to get the crisp back. I avoid microwaving if I want to keep them crunchy.

FAQs

Can I make these ahead of time?

Yes. I bake the tot cups and fill them with cheese ahead of time, then reheat and add sour cream and toppings just before serving.

Can I use different cheese?

Absolutely. I’ve used Monterey Jack, mozzarella, pepper jack, or even a sharp white cheddar—all melt beautifully.

Do I need to thaw the tater tots?

No. I use them straight from the freezer—they bake and press perfectly without thawing.

Can I make these in a regular muffin tin?

I recommend using mini tins for true bite-sized portions. Full-size tins work too, but they’ll take longer to cook and need more tots per cup.

What are the best dipping sauces?

I love serving them with ranch, spicy mayo, ketchup, or a chipotle sour cream for an extra kick.

Conclusion

Tater Tot Appetizer Cups are crispy, cheesy, and ridiculously fun to eat. Whether I fill them with taco meat, BBQ flavors, or something spicy, they always disappear fast. They’re the perfect bite for parties, potlucks, or even a fun dinner-night snack—easy to make and endlessly customizable.