Buffalo Tater Tots with Blue Cheese Aioli
Buffalo Tater Tots are the quintessential appetizer or snack for just about any day, but especially game day! This version consists of spicy buffalo chicken wing sauce, crispy baked tater tots and served with a sassy garlic and Blue cheese dipping sauce!
- Easy to make – use frozen tater tots or tater crowns and a few seasonings
- Serve them with the blue cheese dip in the recipe or with your favorite “ranch” style dressing.
Ingredients
You’ll need to place a baking or cooling rack on your baking pan. This prevents the sauce-coated tater tots from sticking and helps them to get nice and crispy all the way around. Everyone loves a crispy golden brown potato popper!
- Frozen tater tots
- Buffalo wing sauce – Frank’s Hot Wing Sauce is good
- Mayonnaise (I forgot to include it in the picture below)
- Dijon mustard – course ground (stone ground)
- Boursin garlic herb cheese
- Blue cheese crumbles- or Gorgonzola cheese crumbles
- Creole seasoning – I use Tony Chachere’s but you can use any Cajun or Creole seasoning like “Slap Yo Mama”, etc.
- Olive oil
- Fresh parsley – for garnish
Recipe Tips
Do not thaw tater tots before baking. For crisp tater tots, place a baking or cooling rack on your baking pan; this allows the tater tots to get crisp all the way around
Storage and reheating
If you have any leftover Buffalo tater tots, put them in an airtight container or plastic bag and store in the fridge for up to 3 days. If you bake the Buffalo tater tots ahead of time, reheat them in a 300°F oven until they’re warm. (For best results, do not wrap them in foil.) You can make the Blue Cheese Aioli sauce 2-3 days in advance.
I like to serve these Buffalo Tater Tots with Sloppy Joe’s, Hot Pastrami Sandwich or a big old Philly Cheesesteak! They’re also a great side dish with Chili or soup!
Related recipes
- Pan Fried Ravioli
- Authentic Bruschetta
- Eggplant Fries
- Orange Fig Spread
- Texas Chili
- Tex-Mex Queso Cheese Dip
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
Buffalo Tater Tots with Blue Cheese Aioli
Equipment
- Food Processor
- Baking sheet, foil and a baking or cooling rack
Ingredients
Buffalo Tater Tots
- 32 ounce bag frozen tater tots
- 3 ounces Frank's Red Hot Buffalo Wing Sauce (3 ounces is 1/4 cup plus 2 tablespoons)
- 1 teaspoon Tony Chachere's Creole Seasoning
Blue Cheese Aioli
- 1 cup mayonnaise
- ¼ cup Boursin Garlic & Fine Herbs cheese (this is about half of a five ounce pkg. of Boursin)
- 5 ounces Blue cheese crumbles
- 1 teaspoon Country Dijon mustard
- ½ teaspoon olive oil
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 450°F
- Line baking pan with foil and place baking rack on pan
- In a small mixing bowl, combine Buffalo wing sauce and Creole seasoning3 ounces Frank's Red Hot Buffalo Wing Sauce, 1 teaspoon Tony Chachere's Creole Seasoning
- Pour frozen tater tots in a large bowl; drizzle the Buffalo sauce mixture over the tots and toss, coating well32 ounce bag frozen tater tots
- Place tater tots in a a single layer on the baking rack and cook on the middle oven shelf for 20-25 minutes
- In a food processor, pulse mayonnaise, Boursin cheese, blue cheese crumbles, mustard and parsley until smooth; while the food processor is on, drizzle in the olive oil1 cup mayonnaise, ¼ cup Boursin Garlic & Fine Herbs cheese , 5 ounces Blue cheese crumbles, 1 teaspoon Country Dijon mustard, 1 tablespoon chopped fresh parsley, ½ teaspoon olive oil
- Place in dipping bowl and enjoy!
Notes
Nutrition Estimate
