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Loaded Pulled Pork Totchos

Loaded Pulled Pork Totchos


"A big bowl of Tater Tots® topped with pulled pork, barbeque sauce, white Cheddar cheese sauce, pinto beans, and smoked paprika sour cream. Perfect for parties, especially the big game."
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52 m servings 537 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1620 mg
  • 65%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets on a baking sheet in a single layer.
  2. Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Transfer to a large bowl; season lightly with salt.
  3. Mix pulled pork and barbeque sauce together in a bowl until pork is evenly coated.
  4. Whisk sour cream and smoked paprika together in a small bowl.
  5. Melt butter in a saucepan over medium heat. Whisk in flour until a paste forms, 2 to 3 minutes. Whisk in milk until no lumps remain. Cook and stir until sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat; whisk in Cheddar cheese until melted. Season sauce with salt and pepper.
  6. Drizzle Cheddar cheese sauce over potato nuggets. Cover with pulled pork mixture and dollops of sour cream. Top with pinto beans, roasted peppers, green onion, and thyme.


  • Cook's Note:
  • Substitute roasted pimentos for the red bell peppers if preferred.

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These were good. I assembled them differently for a more visual appeal but left the ingredients the same. Try roasting your own red peppers. It's easy and makes a world of difference.

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