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Cheddar Taters Recipe
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Cheddar Taters Recipe

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4.5 4 9
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Potato chips are the fun topping that's sprinkled over this irresistible treatment for Tater Tots. With its garlic, onion and cheese flavors, you're not likely to have much left over. To cut preparation and cleanup time, try mixing the ingredients right in the baking dish. —Ruth Van Nattan Kingston, Tennessee
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES: 8-10 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (12 ounces) evaporated milk
  • 1 cup (8 ounces) sour cream
  • 1/2 cup butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 package (32 ounces) frozen Tater Tots
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup crushed potato chips

Nutritional Facts

1 cup: 446 calories, 32g fat (16g saturated fat), 72mg cholesterol, 871mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 10g protein

Directions

  1. In a large bowl, combine the first six ingredients. Gently stir in the Tater Tots. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and potato chips. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8-10 servings.
Originally published as Cheddar Taters in Quick Cooking March/April 2003, p31


Reviews for Cheddar Taters

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
KristineChayes
Reviewed Jul. 27, 2016

"Excellent! I used nonfat Half & Half instead of evaporated milk, Greek yogurt instead of sour cream, and pepper jack cheese (I'm allergic to Annatto, the dye used in yellow cheeses). Everyone loved it and I plan to add it to the menu for an upcoming bridal shower. Thank you for sharing this recipe!"

MY REVIEW
angieact1
Reviewed Feb. 22, 2014

"I made this with light sour cream and skim evaporated milk and it was really good!"

MY REVIEW
MamaBear40
Reviewed Mar. 12, 2012

"Oh so delicious! Easy to prepare too. I tweaked this dish to make it a little healthier - I used low fat evap milk, and omitted the sour cream and butter, without anyone noticing. I also added a can of mushroom pieces, and used crushed cornflakes instead of chips. The verdict? Well, the recipe states it is to serve 8 - 10 but our family of 4 polished off the whole dish in one sitting! The crunchy cheese topping makes a lovely contrast to the savory filling."

MY REVIEW
raindrop74
Reviewed Jun. 2, 2010

"These were sooo good! Of course not the healthiest recipe, but I knew that going in. . . and oh, were my taste buds rewarded! Didn't do the chips on top but still excellent."

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