Type what you have

Ingredients

• ✓ potato nugget

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions, about 4 minutes.
2. 2 Place desired amount of potato nuggets into the air fryer basket in a single layer, working in batches if necessary.
3. 3 Cook in the preheated air fryer for 6 minutes. Shake the basket. Cook until crispy, or to desired doneness, about 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ potato nugget
• buffalo wing sauce
• vegan ranch salad dressing

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place frozen potato nuggets in the basket of the air fryer. Cook for 8 minutes, shaking halfway through the cook time.
3. 3 Transfer potatoes to a large bowl. Drizzle wing sauce over top and toss until evenly combined. Return to the air fryer basket.
4. 4 Cook for 10 minutes undisturbed. Transfer to a serving plate and serve with ranch dressing for dipping.

By Soup Loving Nicole

Ingredients

• ✓ potato nugget
• cheddar cheese
• heavy cream
• gochujang
• salt

Instructions

1. 1 Preheat an air fryer to 370 degrees F (188 degrees C).
2. 2 Cook potato nuggets in the preheated air fryer until crispy and heated through, about 15 minutes, shaking the air fryer basket halfway through cooking time.
3. 3 Meanwhile, heat a saucepan over medium-high heat. Add Cheddar cheese and cream; whisk until cheese is melted, about 5 minutes. Add gochujang and salt and stir until combined. Drizzle sauce over potato nuggets.

By thedailygourmet

Ingredients

• ✓ potato nugget
• ground beef
• sloppy joe sauce
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
2. 2 Bake in the preheated oven until light golden and crisp, 20 to 24 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add sloppy joe sauce and simmer until heated through, 5 to 10 minutes.
4. 4 Arrange potato nuggets on a plate; top with sloppy joe sauce and Cheddar cheese.

By Bridget

Ingredients

• ✓ potato nugget
• ground beef
• taco seasoning mix
• water
• nacho cheese sauce
• sour cream
• onion
• jalapeno pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Arrange potato nuggets in a single layer on a baking sheet.
3. 3 Bake potato nuggets in the preheated oven until golden and heated through, 24 to 26 minutes.
4. 4 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and taco seasoning mix into beef; cook and stir until liquid is thickened, 2 to 3 minutes.
5. 5 Pour cheese sauce into a microwave-safe bowl; heat in the microwave for 30 seconds, stir. Continue heating in 15-second intervals until hot, stirring between intervals.
6. 6 Spread potato nuggets on a serving plate. Top with meat, cheese sauce, sour cream, onion, and jalapeno slices.

By SunnyDaysNora

Ingredients

• ✓ potato nugget
• mayonnaise
• sour cream
• olive oil
• garlic
• lemon juice
• black pepper
• parmesan cheese
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread potato nuggets in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until tots are golden brown, about 25 minutes.
4. 4 Meanwhile, whisk mayonnaise, sour cream, 1 tablespoon truffle oil, garlic, lemon juice, and pepper in a mixing bowl. Set aioli aside.
5. 5 Remove tots from the oven and transfer to a large bowl. Let cool for 5 minutes. Drizzle with remaining 3 tablespoons truffle oil; toss to combine. Add Parmesan cheese and parsley; toss to combine. Serve tots with reserved aioli.

By Soup Loving Nicole

Ingredients

• ✓ potato nugget
• rotisserie chicken breast
• cheddar cheese
• salsa
• ranch dressing
• buffalo wing sauce
• cayenne pepper
• cilantro

Instructions

1. 1 Heat air fryer to 370 degrees F (190 degrees C) for 2 minutes.
2. 2 Add potato nuggets and cook until all pieces are cooked and crispy, shaking basket frequently, about 12 minutes. You may need to cook them in batches.
3. 3 Divide potato nuggets between plates and top with even amounts of chicken, Cheddar cheese, and salsa.
4. 4 Blend the ranch and buffalo sauce together in a bowl. Drizzle sauce over totchos. Garnish with cayenne pepper and cilantro.

By thedailygourmet

Ingredients

• ✓ potato nugget
• bacon
• cheddar cheese
• hot pepper sauce
• toothpick

Instructions

1. 1 Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 Lay each slice of bacon onto a work surface. Place a potato nugget in the center of each bacon slice.
3. 3 Cut a slit down the center of each potato nugget and place a piece of Cheddar cheese into the slit. Top each nugget with a dash of hot sauce.
4. 4 Wrap bacon around each nugget, secure with a toothpick, and transfer to the prepared baking sheet.
5. 5 Bake in the preheated oven until nuggets are cooked through and bacon is crispy, 15 to 20 minutes.

By pinklady

Ingredients

• ✓ potato nugget
• chicken breast
• celery seed
• olive oil
• buffalo wing sauce
• monterey jack cheese
• ranch dressing

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread potato nuggets in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
4. 4 Meanwhile, place chicken in a large bowl. Add celery seed and olive oil; stir to coat.
5. 5 Heat a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 15 minutes. Turn heat off and add wing sauce; stir to coat.
6. 6 Remove potatoes from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
7. 7 Spoon chicken mixture evenly over potatoes and top with Monterey Jack cheese.
8. 8 Broil in the preheated oven until cheese is melted, about 5 minutes. Remove and drizzle ranch dressing over the top. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ potato nugget
• bacon
• garlic salt
• cheddar cheese
• sour cream
• green onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cook bacon in a large cast iron skillet over medium-high heat until crispy on both sides, about 10 minutes. Place on a paper towel-lined plate and set aside, keeping bacon grease in the skillet.
3. 3 Reduce the heat to medium and add potato nuggets to the skillet. Season with garlic salt and toss until evenly coated. Cook until outsides are crisp, about 10 minutes, turning carefully with a spatula once or twice. Remove the skillet from heat.
4. 4 Carefully remove half of the potato nuggets from the skillet and spread out remaining nuggets in a single layer. Top with 1/2 of the Cheddar cheese. Place remaining nuggets on top of cheese and top with remaining cheese.
5. 5 Transfer the skillet to the preheated oven and bake until nuggets are warmed through and cheese is melted and starts to turn golden brown, about 10 minutes.
6. 6 While the nuggets are baking, crumble cooked bacon. Remove the skillet from the oven and top with crumbled bacon, sour cream, and green onions.

By fabeveryday

Ingredients

• ✓ potato nugget
• ground beef
• onion
• golden mushroom soup
• green bean
• tomato
• oregano
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion together in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Stir mushroom soup, green beans, tomatoes, oregano, salt, and pepper with the beef mixture; bring to a boil and top with potato nuggets. Place a cover on the skillet, reduce heat to medium-low, and simmer until the green beans and potato nuggets are heated through, about 15 minutes.

By stephanieMI

Ingredients

• ✓ potato nugget
• egg
• green onion
• butter
• turkey sausage
• bacon
• all-purpose flour
• milk
• black pepper
• cayenne pepper
• whole wheat flour tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
3. 3 Arrange potato nuggets in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until golden brown, 17 to 19 minutes.
5. 5 Meanwhile, combine green onions and butter in a cold saucepan.
6. 6 Remove sausage links from plastic pouches. Place on a microwave-safe plate and cover with a paper towel. Microwave until heated through, 60 to 65 seconds.
7. 7 Cut sausages into small pieces and add to the onion-butter mixture; add bacon. Heat mixture over medium heat, stirring occasionally, until butter is melted. Stir slowly, adding a few spoonfuls of flour at a time, until mixture becomes a paste. Slowly drizzle in milk while mixing constantly. Reduce heat to low; cook and stir until a thick gravy is formed, about 5 minutes. Remove from heat. Stir in black pepper and cayenne pepper.
8. 8 Lay a tortilla on a microwave-safe plate. Place 2 slices Cheddar cheese down the middle of the tortilla. Spoon 1/4 of the scrambled eggs over the cheese. Add about 5 potato nuggets. Microwave until heated through, about 20 seconds. Spoon the gravy down the middle of the burrito. Microwave for 20 to 30 seconds more. Roll 1 of the opposing edges around the filling while burrito is still warm. Assemble 3 more burritos with remaining ingredients.

By Courtney Lynn Hernandez

Ingredients

• ✓ potato nugget
• pepperjack cheese
• pork
• onion
• jalapeno pepper
• barbecue sauce
• coleslaw
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange potato nuggets in a single layer on a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Shake the baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes more. Remove the baking sheet from the oven and turn on the broiler.
4. 4 Top potato nuggets with pepper Jack cheese, pulled pork, onion, and jalapeño peppers. Drizzle barbecue sauce over "totchos".
5. 5 Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.

By Leslie Kelly

Ingredients

• ✓ potato nugget
• cooking spray
• pulled pork
• cheddar cheese
• bbq sauce
• sour cream
• green onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
2. 2 Place 4 to 5 frozen potato nuggets into each muffin cup.
3. 3 Bake in the preheated oven for 10 minutes.
4. 4 Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
5. 5 Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
6. 6 Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
7. 7 Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.

By fabeveryday

Ingredients

• ✓ potato nugget
• onion
• cooking spray
• ground beef
• golden mushroom soup
• cheddar cheese

Instructions

1. 1 Place onion in a microwave-safe bowl and cover with water. Microwave on high until soft, 7 to 8 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. 3 Cook and stir ground beef in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
4. 4 Transfer beef to the prepared casserole dish and spread onion pieces evenly over top. Spread soup over onions and sprinkle Cheddar cheese evenly over soup. Layer frozen potato nuggets in rows on cheese.
5. 5 Bake in the preheated oven for 20 minutes. Lightly spray potato nuggets with cooking spray, and bake until cooked through and crunchy, about 10 minutes more.

By Stacey Prevette

Ingredients

• ✓ potato nugget
• ground beef
• water
• taco seasoning mix
• mexican cheese blend
• pepperjack cheese
• sour cream
• lime
• tomato
• black olive
• jalapeno pepper
• avocado
• scallion
• cilantro

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spread potato nuggets out onto a baking sheet.
2. 2 Bake in the preheated oven until nuggets are golden brown and crisp, 22 to 24 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add water and taco seasoning to beef; bring to a boil, reduce heat to low, and simmer until liquid reduces, about 5 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange potato nuggets on an oven-proof platter and cover evenly with ground beef; spread Mexican cheese and pepperjack cheese over the top.
5. 5 Cook potato nuggets under the broiler until cheese melts, 1 to 3 minutes. Whisk sour cream and lime juice together in a bowl. Top potato nuggets with tomatoes, black olives, jalapenos, avocado, sour cream mixture, scallions, and cilantro, respectively.

By The Gruntled Gourmand

Ingredients

• ✓ potato nugget
• bacon
• egg
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon on paper towels.
3. 3 Spread bacon into the bottom of a 9x13-inch baking dish to cover. Spread potato nuggets over the bacon.
4. 4 Beat eggs, milk, salt, and pepper together in a bowl; pour over the layer of potato nuggets.
5. 5 Top with cheddar cheese and bake in the preheated oven until hot in the center, about 1 hour.
6. 6 Serve hot. Enjoy!

By SPezz

Ingredients

• ✓ potato nugget
• brown gravy
• ham
• swiss cheese
• cheddar cheese
• bacon
• chive
• bacon
• cheddar cheese curd

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place potato nuggets on a baking sheet in an even layer.
3. 3 Bake in the preheated oven until lightly browned and crisp, about 20 minutes.
4. 4 Remove from the oven and top with gravy, diced ham, Swiss cheese, and Cheddar cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
5. 5 Top with crumbled bacon and chives. Scatter cheese curds around and serve hot.

By Soup Loving Nicole

Ingredients

• ✓ potato nugget
• ground beef
• evaporated milk
• cream of chicken soup
• cream of mushroom soup
• corn
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 While beef is cooking, mix together evaporated milk and condensed soups in a large bowl. Set aside.
4. 4 Transfer drained beef to a 9x13-inch baking dish. Spread corn evenly over beef. Layer potato nuggets over corn. Pour milk-soup mixture over potatoes.
5. 5 Bake in the preheated oven for 45 minutes. Top with Cheddar cheese and continue baking until potatoes are golden brown and cheese is melted, 15 more minutes. Let sit for 20 minutes before serving.

By Janessa Zinn

Ingredients

• ✓ potato nugget
• ground beef
• onion
• green bean
• cream of mushroom soup
• sour cream
• processed cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain grease. Add onion; cook and stir until soft and translucent, about 5 minutes.
3. 3 Meanwhile, stir green bean liquid, condensed soup, and sour cream together in a bowl until well combined. Set sauce aside.
4. 4 Stir green beans into beef-onion mixture to combine; transfer to a casserole dish. Top with cheese slices; cover with frozen potato nuggets. Pour sauce over top.
5. 5 Bake in the preheated oven until potatoes are browned and sauce is bubbly, about 1 hour.

By REBECCA1978

Ingredients

• ✓ potato nugget
• corned beef
• sauerkraut
• swiss cheese
• colby cheese
• monterey jack cheese
• thousand island salad dressing
• brown mustard
• green onion
• caraway seed

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
2. 2 Spread potato nuggets on prepared baking sheet. Bake until golden brown, 28 to 32 minutes.
3. 3 Top potato nuggets with corned beef, sauerkraut, Swiss cheese, and Colby and Monterey Jack cheese. Bake until cheese is melted, 5 to 8 minutes.
4. 4 Drizzle with Thousand Island dressing and mustard. Sprinkle with green onion and caraway seeds.

By Juliana Hale

Ingredients

• ✓ potato nugget
• hot bulk sausage
• onion
• button mushroom
• celery
• garlic
• sage
• rosemary
• chicken broth
• potato flakes
• egg
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Crumble sausage into skillet and cook until browned, about 5 minutes. Add onion, mushrooms, and celery; cook for 5 more minutes. Mix in garlic, sage, and rosemary; cook for 2 minutes. Turn heat off.
3. 3 Whisk together chicken broth, potato flakes, and eggs in a large bowl until well combined. Add sausage mixture, Tater Tots®, and parsley. Mix well and pour into a 9x13-inch glass casserole dish.
4. 4 Bake in the preheated oven until stuffing is cooked through and lightly browned, about 45 minutes. Turn broiler on high and broil until tots are crispy, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ potato nugget
• cooking spray
• bacon
• chorizo
• celery
• water
• egg
• garlic base

Instructions

1. 1 Preheat the oven to 370 degrees F (190 degrees C). Allow to preheat for 2 minutes. Spray a 7-inch springform pan with cooking spray.
2. 2 Place Tater Tots® into the air fryer basket and bake for 15 minutes, shaking basket halfway.
3. 3 Meanwhile, cook bacon pieces in a small skillet over medium-high heat until crisp, about 5 minutes. Add chorizo and celery slices. Saute for about 3 minutes. Drain excess grease.
4. 4 Transfer Tater Tots® to a bowl and pour bacon-chorizo mixture on top. Mix in water, egg, and garlic base; stir to thoroughly coat. Fill into prepared springform pan.
5. 5 Reduce temperature of air fryer to 320 degrees F (160 degrees C). Add springform pan to the air fryer and cook for 7 minutes until dressing is cooked through. If dressing doesn't look done, cook an additional 3 minutes.

By thedailygourmet

Ingredients

• ✓ potato nugget
• bacon
• chicken breast
• salt
• black pepper
• colby cheese
• monterey jack cheese
• milk

Instructions

1. 1 Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble once cool enough to handle.
2. 2 Season chicken pieces lightly with salt and pepper.
3. 3 Grease the bottom of a slow cooker with bacon grease and layer 1/2 of the potato nuggets on the bottom. Sprinkle with 1/2 of the bacon bits. Mix Colby cheese and Monterey Jack cheese together in a bowl and sprinkle 1/3 of the cheese mixture on top. Add chicken in 1 layer and top with 1/2 of the remaining cheese mixture. Sprinkle with remaining bacon bits and top with remaining potato nuggets. Sprinkle rest of the cheese mixture on top and pour milk over everything.
4. 4 Cover the slow cooker and cook on High until chicken is cooked though and cheese has melted, 3 to 5 hours.

By Natasha Douglas

Ingredients

• ✓ potato nugget
• olive oil
• barbecue seasoning
• chicken thigh
• butter
• hot pepper sauce
• hot honey
• mexican-style cheese blend
• white mexican cheese sauce
• pickled red onion
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed baking sheet with cooking spray. Spread frozen tater tots in a single layer on prepared pan; drizzle lightly with about 1 tablespoon olive oil; season with about 1 tablespoon barbecue rub.
2. 2 Bake in the preheated oven until golden brown and heated through, about 25 minutes, or according to package directions.
3. 3 Place chicken thighs and remaining 2 tablespoons olive oil in a large bowl. Season liberally with barbeque rub (about 1 tablespoon); toss to coat. Sear chicken in a non-stick skillet over high heat, turning occasionally, until deeply browned; reduce heat to medium.
4. 4 Meanwhile, melt butter in a small saucepan over medium-low heat; stir in hot sauce, hot honey, and season to taste with barbecue rub; bring to a simmer.
5. 5 Pour honey hot sauce over chicken in the skillet; increase heat to medium-high and cook chicken, basting constantly with the sauce, until chicken is fully cooked and coated with a shiny glaze, about 5 minutes. Chicken juices should run clear, and an instant-read thermometer inserted near the center should reach 165 degrees F (74 degrees C). Remove chicken to a cutting board; slice chicken into bite-sized pieces.
6. 6 Warm cheese sauce in the microwave on 50% power until hot, about 1 minute, stirring every 30 seconds.
7. 7 Arrange tater tots on a serving platter (or assemble on the sheet pan). Top tots with chicken and any remaining sauce from the pan; sprinkle with shredded cheese. Use a kitchen torch to melt cheese. Drizzle on additional hot sauce to taste and queso blanco; garnish with pickled red onion and parsley.

By Chicageaux Culinary

Ingredients

• ✓ potato nugget
• cooking spray
• ground beef
• green onion
• taco seasoning mix
• tomato soup
• nacho cheese soup
• milk
• mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat and stir in ground beef, green onion, and 1/2 package taco seasoning. Cook and stir mixture until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling.
4. 4 Layer potato nuggets in the prepared casserole dish.
5. 5 Bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes.
6. 6 Spoon ground beef mixture over potato nuggets; pour in soup mixture.
7. 7 Bake until soup mixture is bubbling, 15 to 20 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese is melted, 5 to 10 minutes.

By 2macs114

Ingredients

• ✓ potato nugget
• cooking spray
• vegetarian mushroom burger patty
• vegetarian chili
• cream of mushroom soup
• cream of asparagus soup
• evaporated milk
• onion
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spray a skillet with cooking spray and heat over medium heat. Cook mushroom patties in the pan until halfway cooked through, 7 to 9 minutes. Remove from heat and let cool, about 5 minutes. Chop finely on a cutting board. Line the bottom of a rectangular or square 2 1/2-quart baking dish with patty pieces. Pour chili on top and spread evenly. Layer potato nuggets over chili.
3. 3 Mix mushroom soup, asparagus soup, evaporated milk, onion, and pepper together in a large bowl. Pour mixture over potato nuggets evenly.
4. 4 Bake in the preheated oven until bubbly and heated through, 45 minutes to 1 hour, removing 15 minutes before baking completes to sprinkle with Cheddar cheese.

By LovesBoma

Ingredients

• ✓ potato nugget
• canola oil cooking spray
• bacon
• onion
• white sugar
• black pepper
• salt
• apple cider vinegar
• parsley
• chive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Cover a sheet pan with foil, and spray generously with cooking spray.
2. 2 Spread frozen potato nuggets evenly on the prepared pan, then spray the tops with cooking spray.
3. 3 Bake in the center of the preheated oven until well browned and extra crispy, 40 to 45 minutes. Please note, this will be about 10 to 15 minutes longer than the package directions.
4. 4 Meanwhile, prepare dressing: Place bacon in a cold, dry pan. Turn heat to medium-high and cook until fat has rendered, and bacon is foamy and almost crisp. Reduce heat to medium and toss in diced onion. Cook, stirring occasionally, until onion starts to soften and turn translucent, about 3 minutes.
5. 5 Stir in sugar, pepper, and 1 teaspoon salt; cook until sugar just starts to caramelize onto the bottom of the pan, about 1 minute. Deglaze the pan by stirring in apple cider vinegar and scraping the bottom of the pan to release any brown bits. Turn off the heat.
6. 6 Remove Tater Tots from the oven and let cool for 5 minutes before transferring to a large mixing bowl. Pour warm bacon dressing over top and toss until thoroughly and evenly coated. Mix in parsley and chives. Taste and adjust for salt before serving.

By Allrecipes Member

Ingredients

• ✓ potato nugget
• bacon
• butter
• shallot
• all-purpose flour
• milk
• sour cream
• black pepper
• nutmeg
• cheddar cheese
• green onion
• sour cream

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread potato nuggets in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until lightly golden, 20 to 25 minutes.
4. 4 Meanwhile, heat a large skillet over medium-high heat. Cook bacon in the hot skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, then chop coarsely and set aside.
5. 5 Make sauce: Melt butter in a saucepan over medium heat. Cook and stir shallot in hot butter until fragrant. Stir in flour and cook until light golden, about 2 minutes. Whisk in milk and sour cream; stir until smooth and thick, about 5 minutes. Season with black pepper and nutmeg. Stir in 1 cup Cheddar cheese until fully melted.
6. 6 Transfer potato nuggets to a 9x13-inch baking dish. Sprinkle bacon on top. Pour cheese sauce over nuggets. Cover with remaining 1/2 cup Cheddar cheese.
7. 7 Bake in the preheated oven just until cheese melts, about 7 minutes. Garnish with green onions and sour cream to serve.

By Tyson

Ingredients

• ✓ potato nugget
• beef round steak
• kosher salt
• black pepper
• vegetable oil
• tomato paste
• garlic
• butter
• all-purpose flour
• beef broth

Instructions

1. 1 Slice beef into 3/4-inch strips; then slice these pieces, at an angle, into smaller "tips." Season beef with salt and pepper.
2. 2 Heat oil in a large skillet over high heat until shimmering. Transfer in beef, arranging in a single layer. Let the meat sear until browned, 3 to 5 minutes, before turning over and browning the other side.
3. 3 Reduce heat to medium and add tomato paste, garlic, and butter. Stir everything until the butter melts, and then stir in the flour. Cook and stir for 1 minute.
4. 4 Stir in broth. Raise heat to high and bring to a simmer. Reduce to low, cover, and cook until beef is starting to get tender, about 1 hour and 15 minutes.
5. 5 Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
6. 6 Uncover, turn heat to medium, and simmer, stirring occasionally, until the sauce has thickened, and the meat is tender, about 30 minutes.
7. 7 While meat simmers, bake potato nuggets in the preheated oven until crispy and heated through, 20 to 25 minutes.
8. 8 Taste beef tips and adjust the seasoning. Serve immediately over hot potato nuggets.

By John Mitzewich