Sometimes, you just need a good indulgent snack. These ‘tatchos’, or nachos made with tater tots instead of chips, are not my most highbrow creation. But they are exactly the kind of food I would order back in my youth at Friday happy hour, and then eat the whole order myself. What can I say? I really love bad-for-you bar food, and I’m not here to apologize for it. So get yourself some tater tots and all the fixings and lets get to it.
Life is moving at warp speed right now in this last week of the school year, and I am all about low prep meals that will please all the adults and kids in my house. These tatchos are one of those recipes that you can adapt any way you like, so if you find yourself craving something else on your potato nachos, by all means swap it in.
I was inspired here by an order of tatchos my husband and I split when we were in Park City this spring. Maybe it was the altitude or the fact that I was exhausted from skiing all day, but at the time, those tater tot nachos tasted like the best thing I’d ever eaten. I usually crave comfort food when I’m stressed, so I decided to recreate them at home. That version had bacon, cheese, and avocado, and I used all of those here. I also added some fresh tomatoes and dollops of sour cream for a little variety and an almost-vegetable. But if you want add in meat or beans or green onions or whatever else your taste buds come up with, I am here to fully support you in our tatcho decisions.
- 1 32 oz package tater tots
- 6 oz bacon, fully cooked and chopped
- 4 oz cheddar cheese, shredded
- 1 avocado, chopped
- Sour cream and chopped tomatoes, for topping
- Cook the tater tots according to the package directions. When done, keep the oven on.
- On a large baking sheet, layer the tater tots, bacon, and cheddar cheese. Bake for 10 minutes, until cheese is melted.
- Garnish with avocado, sour cream, and tomatoes and serve.