These Tater Tot Appetizer Cups transform frozen tots into crispy, golden cups filled with melted cheese, crisp bacon, and fresh green onions. I tested eight different pressing methods – a shot glass coated with cooking spray creates the perfect shape every time. Like our popular mini quiche appetizers, these portable bites disappear fast at parties.
Think loaded baked potato meets finger food. The outside gets incredibly crispy while the inside stays creamy. Best part? Just 5 ingredients and your muffin tin does most of the work.
At-a-Glance
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Yield: 12 appetizer cups
- Difficulty: Easy
- Best For: Game day, potlucks, holiday parties
- Equipment: Muffin tin, shot glass or small juice glass
Why This Works
- Two-stage baking creates ultra-crispy edges while keeping centers tender
- Pressing the tots while hot forms perfect cups that hold toppings
- Standard muffin tin size means no special equipment needed
- Make-ahead friendly – shape cups early, add toppings just before serving
Ingredients & Smart Swaps
Base Recipe:
- 48-60 frozen tater tots (one 16-oz bag)
- 3/4 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced (green parts)
Tested Substitutions:
- Cheese: Pepper jack, Mexican blend, or monterey jack work great
- Sour Cream: Greek yogurt or Mexican crema
- Bacon: Turkey bacon or vegetarian bacon bits
- Green Onions: Chives or finely diced red onion
Step-by-Step Instructions
- Preheat oven to 450°F. Spray a 12-cup muffin tin thoroughly with cooking spray.
- Place 4-5 tots in each regular muffin cup (2-3 for mini muffin tins). They should fit snugly.
- Bake on bottom rack for 10 minutes until tots start to soften.
- Remove pan. Spray a shot glass with cooking spray. Press into each cup, twisting gently to create walls. Leave slight space between glass and pan edges.
- Return to oven for 15 minutes until deep golden brown. Edges should be visibly crispy.
- Add 1 tablespoon cheese to each cup. Bake 4-5 minutes until melted and bubbly.
- Cool 5 minutes. Top with sour cream, bacon, and green onions.
Pro Tips & Common Mistakes
- Don’t skip spraying the glass – tots will stick badly
- Press cups while tots are hot – they won’t shape properly once cooled
- Use bottom oven rack for crispiest results
- Let cool 5 minutes before removing – helps prevent breaking
- If edges stick, run a knife around the rim while warm
Storage, Freezing & Reheating
Store shaped cups without toppings in an airtight container for up to 2 days. Reheat at 375°F for 5-7 minutes until crispy again.
Like our make-ahead appetizers, you can freeze the baked cups for up to 1 month. Thaw overnight and reheat at 375°F for 8-10 minutes.
Variations
- Pizza Cups: Top with marinara, mozzarella, and pepperoni
- Breakfast Cups: Add scrambled egg, ham, and cheese
- Buffalo Style: Mix shredded chicken with buffalo sauce, blue cheese
- Nacho Cups: Like our party snacks, layer with seasoned beef, queso, jalapeños
FAQ
Can I make these in mini muffin tins?
Yes! Use 2-3 tots per cup and reduce total baking time to 20 minutes. Perfect for bite-sized portions.
Why are my cups falling apart?
Let them cool 5 minutes before removing. If still breaking, your tots might be too thin – try adding one more tot per cup.
Can I make these ahead for a party?
Shape and bake cups up to 2 days ahead. Reheat at 375°F for 5-7 minutes, then add toppings just before serving.
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Easy Tater Tot Appetizer Cups
Equipment
- Muffin Tin
- Shot glass
Ingredients
Main
- 48-60 frozen tater tots (one 16-oz bag)
- 3/4 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices bacon cooked and crumbled
- 2 green onions sliced (green parts)
Instructions
Instructions
- Preheat oven to 450°F. Spray a 12-cup muffin tin thoroughly with cooking spray.
- Place 4-5 tots in each regular muffin cup. They should fit snugly.
- Bake on bottom rack for 10 minutes until tots start to soften.
- Remove pan. Spray a shot glass with cooking spray. Press into each cup, twisting gently to create walls.
- Return to oven for 15 minutes until deep golden brown.
- Add 1 tablespoon cheese to each cup. Bake 4-5 minutes until melted.
- Cool 5 minutes. Top with sour cream, bacon, and green onions.