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Turn your regular frozen tater tots into a mouthwatering comfort treat with this Ranch Turkey Bacon Cheeseburger Stuffed Tater Kegs how-to. You'll bite through a crunchy outside and find savory ground beef, smoky turkey bacon, gooey cheese, and creamy ranch all mixed together inside.
I whipped up these stuffed tater kegs at my nephew's party last year, and they vanished way before any other food did. Now my family wants them for every get-together.
Mouthwatering Ingredients
- 1 tablespoon chopped green onions. Gives nice color and a gentle onion bite
- Salt and pepper to taste. Tater kegs already have salt, so taste as you go
- 1/2 cup shredded cheddar cheese. Freshly shredded cheese melts best
- 2 tablespoons ranch dressing. Go for a good ranch for the tastiest kick
- 1/4 teaspoon garlic powder. Kicks up flavor without being too bold
- 1/2 lb ground beef. Pick 85/15 for juicy not greasy
- 1/4 teaspoon onion powder. Makes the meat mixture taste extra savory
- 4 slices turkey bacon cooked and crumbled. Smoked turkey bacon keeps things light but savory
- 8 large frozen tater kegs or jumbo tater tots. Big ones are best, so stuffing is easier
Simple Step-by-Step Directions
- Final Oven Time
- Slide the stuffed tater kegs with cheese back in your oven for five to seven minutes. Peek often so you get melty, bubbly cheese but no burnt tops. The outside should stay crisp and everything inside hot.
- Stuff and Top Kegs
- Take a small spoon and fill each hollowed tater keg, pressing the mixture in gently but firmly so you keep the tater shell whole. Share the filling evenly among all the kegs, then add a good pile of shredded cheddar cheese on top of each one.
- Hollow Out Tater Kegs
- When your tater kegs are cool enough, use a kitchen towel or paper towel to hold them. Gently scoop out the center with a melon baller, small spoon, or even the round end of a utensil, so you have little cups for your filling. Keep the bottoms and sides whole. Set them back on your baking sheet when done.
- Whip Up the Filling
- While the kegs bake, get your skillet going on medium heat. Toss in the ground beef, using a spoon to break it up while it cooks. When it's all brown, drain out any grease. Put the pan back on the heat, add garlic powder, onion powder, salt and pepper, and stir. Pour in ranch dressing so everything gets coated. Throw in crumbled turkey bacon and mix it all together. Let it cool off a few minutes before handling.
- Bake Tater Kegs
- Heat your oven as the package says, usually to 425°F. Spread the frozen kegs out on a baking pan, keeping them apart. Bake them about 20 to 25 minutes, until they're really crisp and golden. Let them cool for five minutes so you don't burn yourself when you fill them later.
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Turkey bacon totally makes this dish. You could use regular bacon, but turkey gives just the right amount of smoky flavor without overpowering the filling. My husband, who usually only wants "real bacon," can never tell in these loaded tater cups.
Make-Ahead Tips
Prepping for a crowd? Bake and hollow out the tater kegs first, then stash them in the fridge (covered) for up to a day. The meat mix can also be made ahead and kept chilled separately. When it’s time to eat, just stuff the kegs, sprinkle on cheese, and do the last bake — add two or three extra minutes since they're cold.
Creative Twists
These stuffed potato snacks are just the start. Try swapping in ground Italian sausage, mozzarella cheese, and Italian seasoning for a zesty twist. Serve breakfast style: fill them with scrambled eggs, cooked breakfast sausage, cheddar, and give a little maple syrup drizzle. For vegetarians, skip the meat and go with sautéed mushrooms, peppers, and onions held together with cream cheese.
Fun Serving Ideas
Stuffed tater kegs do great as a dinner, but they’re even better in a buffet. Set out a selection of dips like extra ranch, buffalo sauce, BBQ, or sriracha mayo. For a full meal, pair them with a fresh salad or steamed veggies to lighten things up. They’re a party favorite and especially perfect for game day snacking.
Common Queries
- → What’s the trick to hollowing out tater tots without cracking them?
Let the tots cool down slightly after baking to firm them up. Then, use a small spoon or knife to gently scoop out the center while keeping the edges sturdy.
- → Can smaller tater tots work instead of jumbo ones?
Regular tots can work, but they’re trickier to handle. Pick the biggest ones and go slow when hollowing them out to keep them intact.
- → Which ranch dressing is best for this dish?
Go with a thick, creamy ranch—homemade or bottled—whatever you like best. Thicker versions mix better with the filling.
- → Can I get these ready ahead of time?
Yep, you can get the filling prepped and tots scooped out early. Just wait to stuff and bake them until right before serving so they stay crisp.
- → What are some other filling options?
Switch it up with pulled pork, shredded chicken, or even spicy beans. Add spices or sauces to match your mood!
- → Is there a vegetarian option?
You bet! Swap the beef for mushroom bits or plant-based crumbles and skip the turkey bacon—or replace it with your favorite veggie bacon.