Recipe courtesy of Food Network

Loaded Baked Potato Tots

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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 8 servings
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One 20-ounce bag frozen hash browns, thawed, squeezed of excess water

2 eggs, lightly beaten 

2 tablespoons all-purpose flour 

1/4 cup sliced green onions, cut on the bias

1 teaspoon steak seasoning salt 

Kosher salt and freshly ground black pepper 

8 ounces Cheddar, shredded 

4 ounces bacon, cooked, chopped small 

2 cups frozen broccoli florets, thawed, chopped small 

1/4 cup melted butter 

1/2 cup sour cream 

3 tablespoons chopped fresh chives


  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, add the hash browns, eggs, flour, green onions, steak seasoning salt and some salt and pepper and mix. Scoop 1/4 cup of the hash-brown mixture into your hand and form it into a disk. Press some broccoli, a few pieces of bacon and some Cheddar into the center of the disk and form into a cylinder. Place the stuffed potato tots on to a baking sheet lined with parchment and brush with melted butter.
  3. Bake until the potato tots are golden brown, 20 to 25 minutes, flipping halfway through.
  4. Loosen the sour cream slightly with a tablespoon of water and squirt or drizzle over the tots. Garnish the tots with the chives. Serve hot, with the sour cream on the side.