Crispy seasoned tater tots are the star of the show in these savory BBQ Pulled Pork Totchos! They are loaded with plenty of melted cheddar cheese, shredded pulled pork, BBQ sauce, pico de gallo, sour cream, and more for a show stopping Game Day appetizer or a fun casual dinner for the fam!
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I grew up on tater tots. As a kid and even as an adult I preferred them to french fries even! I love the texture of crispy tots and their delicious flavor, so it makes me so happy that they have been having a resurgence in popularity for a few years now! If you love them too, you might also want to try my Tater Tot Casserole recipe next!
One of my favorite ways to use a bag of frozen tots (besides, you know, just dipping them in fry sauce or ketchup), is to make these loaded tater tot nachos! They're just like nachos except with crispy tater tots stepping in for the tortilla chips. Whenever I see loaded totchos on the menu I order them because they are always so good! There is a food truck at our local farmer's market that sells lobster totchos that are insanely delicious that I might need to recreate one of these days as well.
But for now, these barbecue pulled pork totchos never fail to bring smiles when I serve them to my husband and kids for dinner or bring out a big pan for sharing when we have friends over, especially if there is a big game on like the Super Bowl.
Why Everybody Loves Totchos
- Simple & inexpensive. This is one of those recipes where I don't really measure most of the time because it's so easy to eyeball it. And it's a great way to stretch a protein or use up leftovers!
- Easy prep! We're talking maybe 10 minutes including using freshly grated cheese. I always have some leftover pulled pork in the freezer and this is a great way to use leftovers. Or buy premade smoked pulled pork from Costco and use that if you don't have any at home and don't have the time to make it. Don't get too hung up on the bbq flavor either - you can even use leftover pork carnitas or kalua pork since you'll add bbq sauce to top the totchos anyway and nobody is going to notice much.
- Customizable. Want things spicier? Add some sliced fresh jalapenos! Care for some ranch action? Combine equal parts bbq sauce and ranch to drizzle over the top (it's delicious!). Want more of a taco version? Toss the frozen tots with some taco seasoning before baking and use taco meat or shredded chicken instead of pulled pork.
- Satisfying. You've got a solid protein, carb, dairy, and veggies (in the form of plenty of green onions & fresh pico de gallo) in one incredible dish that you can serve family style. Everybody likes to dig in their own way - some just use fingers to pick up the totchos and others are more civilized and prefer to use a fork.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Frozen tater tots - I like to buy the seasoned variety, but any tater tots will work. The brands we see most are Alexia and Ore-Ida and we usually just buy what's on sale.
- Shredded pulled pork - I like to keep leftover pulled pork stored in individual portion sizes for our family of four in the freezer for throwing together easy dinners like this, but there are actually some pretty great premade versions you can buy in the refrigerated section at the store.
- Cheddar cheese - Use freshly grated sharp cheddar cheese for the best flavor since it holds up well to the other big flavors of the bbq sauce and toppings. Plus, freshly grated melts much better than the pre-shredded kind from the store.
- Sour cream or Mexican crema - This adds a wonderfully tangy contrast that is classic on loaded nachos. You can pile it on top or drizzle it over the big pan of totchos so there is some in every bite.
- BBQ sauce - You can make your own barbecue sauce or use your favorite store-bought brand. Our family loves Kinder's bbq sauce flavors.
- Pico de gallo - Possibly my favorite condiment every, this combination of chopped tomatoes, onions, and cilantro is so good I can eat it with a spoon. You can buy this from the store or make it fresh yourself with my homemade pico de gallo recipe.
- Green onions - I love the crisp, sharp flavor these add to the totchos. They pair perfectly with the shredded pork, cheese, and tots to keep the tater tot nachos from feeling too heavy.
How to Make Loaded Totchos
- Preheat oven to 425°F. Line a large baking sheet with foil for easier cleanup.
- Spread the tots in a single even layer on the baking sheet. Bake for 20 minutes, then give the pan a shake and continue to bake for another 20-25 minutes until extra crispy. Remove from oven and set the oven to broil.
- Sprinkle the cheese over the crispy tots so they are all evenly covered in cheese. Feel free to use more cheese if you like them even cheesier!
- Add the shredded pulled pork and drizzle with barbecue sauce. Return the pan of totchos to the oven and broil for about 5 minutes until the meat is hot and the cheese is melted and starting to bubble. You could also just continue to bake them for about 10 minutes instead of broiling, but I like how the higher heat crisps the pork a bit on top for better texture.
- Remove the baking sheet of totchos from the oven and top with the chopped green onions, pico de gallo, and sour cream or crema. If you want to drizzle the sour cream and it is too thick, whisk it with a little milk to thin it out first.
Recipe FAQ's
That really depends on how hungry you are and whether you are serving these tater tot nachos as an appetizer or as the main dish. If it's an appetizer, I would say this can serve about 8 adults. For a full meal, you are looking at more like 4 grown-ups.
If you don't have tots in the freezer, you could use your favorite french fries, sweet potato fries, or waffle fries. All of them would give that potato taste and texture that you just won't get with tortilla chips.
Yes, you can make these in the air fryer, but it makes a smaller batch. I would only do ½ of the tots in the air fryer so they mostly fit in a single layer. Cook them for 12 minutes at 400°F, shaking them halfway through the cooking time until crispy. Top with the cheese and pulled pork, then cook for another 2-4 minutes until hot before topping with the remaining fixings and serving.
Tips for Success
- Vegetarian totchos: You can leave the pulled pork off entirely for a meatless option if you have vegetarian friends coming over.
- Protein substitutions: Sub another protein source like shredded chicken, shredded beef, or taco meat. Cooked lobster or crab is an even more indulgent option that is delicious!
- Optional additions: Crumbled cooked bacon, coleslaw, sliced jalapenos, pickled onions, pickled jalapenos, chopped red or white onion, black beans, lime wedges, sliced avocado, guacamole, or anything else you can think of!
What to Serve With Totchos
Looking for some ideas to round out your meal? Totchos are pretty filling all by themselves, so we typically like to serve them with a fun beverage or another appetizer or side dish that compliments the flavors of the pulled pork and tater tots.
- Easy Brazilian Lemonade (Limeade)
- Grilled Mexican Street Corn
- Horchata
- Bacon-Wrapped Jalapeno Poppers
- Classic Frog Eyed Salad
- Easy Watermelon Lemonade
How to Store Leftovers
Like any nachos, these don't store great. The tater tots will soften and get mushy from the other toppings, so they are best eaten right away. That said, if you have leftovers you can always stick them in the fridge for 3-4 days and reheat in the microwave until hot again. I don't recommend freezing them.
More Appetizer Recipes
- Hot Reuben Dip
- Crispy Loaded Potato Skins
- Grilled Mexican Street Corn
- 7 Layer Dip
- Roast Beef Sliders
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Loaded Tater Tot Nachos Recipe (Totchos!)
Ingredients
- 1 bag frozen tater tots (usually 28-ounces or 32-ounces)
- 2 cups shredded sharp cheddar cheese
- 2 cups pulled pork
- ¾ cup bbq sauce
- 1 bunch green onions, chopped
- 1 cup pico de gallo
- ½ cup sour cream or Mexican crema
Instructions
- Preheat oven to 425°F. Line a large baking sheet with foil for easier cleanup.
- Spread the tots in a single even layer on the baking sheet. Bake for 20 minutes, then give the pan a shake and continue to bake for another 20-25 minutes until extra crispy. Remove from oven and set the oven to broil.
- Sprinkle the cheese and pulled pork over the tots to evenly distribute. Drizzle with the bbq sauce. Return to the oven and broil for about 5 minutes until the meat is hot and the cheese is melted and starting to bubble.
- Remove the baking sheet of totchos from the oven and top with the pico de gallo, chopped green onions, and sour cream or crema. If you want to drizzle the sour cream and it is too thick, whisk it with a little milk to thin it out first.
Notes
- Cheese: Sharp cheddar is our favorite for totchos, but pepper jack is also delicious. You could also do monterey jack or a shredded cheese blend that you like.
- Meat: You can leave the pulled pork off entirely for a meatless option if you have vegetarian friends coming over. Or sub another protein source like shredded chicken, shredded beef, or taco meat. Cooked lobster or crab is an even more indulgent option that is delicious!
- Optional additions: Crumbled cooked bacon, coleslaw, sliced jalapenos, pickled onions, pickled jalapenos, chopped red or white onion, black beans, lime wedges, sliced avocado, guacamole, or anything else you can think of!
- Air Fryer: You can make these in the air fryer, but it makes a smaller batch. I would only do ½ of the tots in the air fryer so they mostly fit in a single layer. Cook them for 12 minutes at 400°F, shaking them halfway through the cooking time until crispy. Top with the cheese and pulled pork, then cook for another 2-4 minutes until hot before topping with the remaining fixings and serving.
- Serving size: I used an online nutritional calculator to find the nutrition information below based on a serving size found by dividing the recipe by 6. For the most accurate results, you might want to do your own calculations since I am not a dietician or nutritionist.
