Loaded Potato Hotdish with Tater Tot Topping

• 2 lbs russet potatoes, peeled and cubed
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 can cream of chicken soup
• 8 oz bacon, cooked and crumbled
• 1 bag (32 oz) frozen tater tots

Steps

1. 1 Preheat oven to 375°F.
2. 2 Boil potatoes until tender, then drain and mash.
3. 3 In a large saucepan, melt butter over medium heat. Stir in flour to make a roux.
4. 4 Gradually add milk, whisking constantly until thickened.
5. 5 Remove from heat and stir in 1 1/2 cups cheese, sour cream, garlic powder, onion powder, and black pepper until smooth.
6. 6 Combine mashed potatoes, cheese sauce, and cream of chicken soup in a large bowl.
7. 7 Stir in cooked bacon.
8. 8 Spread mixture into a greased 9x13 inch baking dish.
9. 9 Cover with frozen tater tots.
10. 10 Sprinkle remaining 1/2 cup cheese over the tater tots.
11. 11 Bake for 40-45 minutes or until tater tots are golden and cheese is bubbly.

Equipment

• 9x13 inch baking dish
• potato masher
• whisk

Variations

• Add sautéed mushrooms for an earthy twist.
• Substitute bacon with diced ham for a different flavor profile.

Substitutions

• Use milk of choice for a dairy-free option.
• Substitute cream of chicken soup with cream of mushroom for a different flavor.

Pairings

• Cornbread
• Steamed green beans

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• This dish can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freezes well! Wrap tightly with plastic wrap and foil, then thaw overnight in the fridge before reheating in the oven.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with a warm, crusty bread.

FAQ