Cheesecake Factory Loaded Baked Potato Tots Recipe – Perfect Copycat

The first time I ordered Loaded Baked Potato Tots at The Cheesecake Factory, I expected standard tater tots with toppings. What arrived instead was a revelation—crispy golden orbs with a creamy, flavorful filling that exploded with cheesy, bacon-studded goodness in every bite. One taste and I was hooked, immediately plotting how I could recreate these at home without waiting for my next restaurant visit.

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Why This Recipe Works

What makes these Loaded Baked Potato Tots so successful is the perfect balance of textures. The creamy mashed potato interior gets structure from flour and cornstarch, while freezing the formed tots before breading ensures they hold their shape during frying. The triple-dredging technique (flour, egg, panko) creates that signature crisp exterior that shatters pleasingly with each bite.

Unlike basic tater tots that are mostly about the crunch, these loaded tots offer complex flavors in every bite. The combination of cream cheese and sharp cheddar creates a rich, tangy base, while the bacon adds smokiness and the green onions provide a fresh contrast. By gently folding these ingredients into cold mashed potatoes rather than overmixing, you maintain a light texture that prevents the tots from becoming dense or gummy.

Ingredients

Don’t feel intimidated by the long list of ingredients in this Cheesecake Factory Loaded Baked Potato Tots recipe. These tots are actually simple to put together. The ingredients are grouped to make things a little more organized when you make the tots:

Potato Mixture

• Mashed Potatoes – Provides the base texture and potato flavor
• Cream Cheese – Adds creaminess and tangy flavor
• Cheddar Cheese – Delivers sharp, savory cheesiness
• Bacon) – Contributes smoky flavor and texture
• Green Onions – Add fresh, mild onion notes
• Egg– Helps bind ingredients together
• Cornstarch – Assists with structure and crispiness
• All-Purpose Flour) – Helps absorb moisture and bind ingredients
• Coarse Salt – Enhances all flavors
• Ground Black Pepper – Adds subtle heat and depth

Breading

• All-Purpose Flour– Creates the initial dry coating
• Eggs – Acts as the glue for breading
• Panko Breadcrumbs – Provides the signature crispy exterior

Cooking and Serving

• Canola Oil – For frying, creates the perfect crispy exterior
• Coarse Salt – For seasoning after frying
• Sour Cream – Classic potato topping for dipping
• Sriracha Mayo– Adds spicy contrast for serving

Step-by-Step Instructions

Preparing the Potato Mixture:

1. Place 2 cups of cold mashed potatoes in a large mixing bowl.
2. Add 1/2 cup cream cheese, 1/2 cup grated cheddar cheese, 1/2 cup cooked and chopped bacon, sliced green onions, and 1 beaten egg to the bowl.
3. Mix these ingredients gently using a rubber spatula.
4. Sprinkle 1 tablespoon cornstarch, 1 tablespoon flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over the mixture.
5. Fold everything together carefully to combine without overmixing.

Forming the Tots:

1. Return the shaped tots to the freezer until completely frozen.
2. Line a baking sheet with aluminum foil and sprinkle lightly with flour.
3. Use a cookie scoop or tablespoon to portion walnut-sized spoonfuls of the potato mixture onto the prepared baking sheet, spacing them evenly.
4. Place the baking sheet in the freezer for approximately 30 minutes to allow the tots to firm up but not freeze completely.
5. Remove from the freezer and gently shape each portion into a cylindrical “tot” shape using your hands.

To bread the potato tots:

1. Set up a breading station with three separate containers: one with 2 cups flour, one with 6 beaten eggs mixed with one tablespoon cold water, and one with 4 cups panko breadcrumbs.
2. Working in small batches, remove tots from the freezer and dredge them in flour, shaking off any excess.
3. Dip the floured tots into the egg mixture, allowing the excess to drain off.
4. Roll the tots in panko breadcrumbs, pressing gently to ensure complete coverage.
5. Place breaded tots on a clean baking sheet until all tots are breaded.

Frying and Serving:

• Serve warm with sour cream and sriracha mayo for dipping.
• Heat canola oil to 350°F in a deep fryer or heavy-bottomed pot (oil should be at least 3 inches deep).
• Working in small batches to avoid overcrowding, carefully add tots to the hot oil.
• Fry for 1 1/2 to 2 minutes until golden brown and heated throughout.
• Remove with a spider strainer or slotted spoon and drain on paper towels.
• Season immediately with coarse salt while still hot.

How To Serve Loaded Tater Tots

Serve on a parchment-lined platter to help soak up any excess grease. Don’t forget to leave room on the platter for a few bowls of dipping sauce. 

What To Serve With Cheesy Tots

It’s best to offer dipping options with Cheesecake Factory Loaded Baked Potato Tots. Try these:

• Sour cream
• Blooming Onion Sauce
• Raising Cane’s Dipping Sauce
• Whataburger Creamy Pepper Sauce
• Red Robin Campfire Sauce
• Buffalo wings
• Ranch dressing

How To Store Leftover Loaded Tater Tots 

Cool the tater tots to room temperature on a wire rack. You can keep them in an airtight container in the fridge for up to three days or in the freezer for up to three months.

If you want to freeze the tots, first quick-freeze them by putting the cooled cheesy tots on a baking tray and sticking them in the freezer for two to three hours until they are frozen solid. Then, transfer the frozen tots to an airtight freezer-safe container. 

How to Reheat Loaded Tater Tots

You can reheat refrigerated or frozen potato tots in the oven or the air fryer.

To reheat in the oven:

1. Preheat the oven to 400°F.
2. Place the tots on a rimmed baking tray and cover them loosely with aluminum foil.
3. Reheat for about 12 minutes for thawed tots; 20 minutes for frozen ones. 

To reheat in the air fryer:

1. Preheat the air fryer to 380°F.
2. Reheat tots straight from the fridge for about 6 minutes, and tater tots from the freezer for 10 to 12 minutes. 

This recipe for Cheesecake Factory Loaded Baked Potato Tots comes directly from the Cheesecake Factory. You can find the original recipe on their webpage. I posted it here with their permission.

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