If you ask me, loaded tots are pure comfort food genius.
These crispy potato bites get topped with all the tangy, salty goodness of dill pickles plus melted cheese and crispy bacon. The combination of hot, crunchy tots with cool pickle flavors creates the perfect balance.
They’re loaded up with pickle juice-spiked sour cream, fresh dill, and plenty of pickle chunks. A sprinkle of sharp cheddar cheese and crumbled bacon helps the whole thing come together.
It’s a crowd-pleasing snack that hits all the right notes, perfect for game day or any time you’re craving something indulgent.
Why You’ll Love These Dill Pickle Loaded Tots
- Quick and easy – Ready in just 20-30 minutes, these tots are perfect when you need a fun snack or side dish without spending hours in the kitchen.
- Bold, tangy flavor – The dill pickle juice gives these tots a zesty kick that pickle lovers will go crazy for, making them way more exciting than regular tots.
- Simple ingredients – With just a few pantry staples and that leftover pickle juice you’d normally throw away, you can create something totally unique and delicious.
- Perfect party food – These loaded tots are guaranteed conversation starters at any gathering, and the spicy kick from crushed red pepper keeps everyone coming back for more.
What Kind of Dill Pickle Juice Should I Use?
Any dill pickle juice will work for these loaded tots, but the type you choose will definitely affect the flavor. If you like things on the milder side, go with juice from regular dill pickles or bread and butter pickles. For more heat and tang, spicy dill pickle juice or juice from garlic dill pickles will give you that extra kick. Don’t toss that jar once you’ve finished the pickles – the juice is liquid gold for recipes like this! Just make sure to use juice that’s been refrigerated and isn’t too old, as fresh pickle juice will give you the best flavor.
Options for Substitutions
This fun twist on tots has some room for swaps if you need them:
- BAF Potato Tot Mix: If you can’t find this specific mix, you can make your own by grating 2 pounds of russet potatoes and squeezing out excess moisture, then adding 1 teaspoon salt and ½ teaspoon garlic powder.
- Dill pickle juice: No pickle juice on hand? Mix 2 cups water with 3 tablespoons white vinegar and 2 teaspoons salt for a similar tangy flavor, though you’ll miss some of that signature pickle taste.
- Fresh dill: Dried dill works perfectly fine here – just use about half the amount since dried herbs are more concentrated. You could also try fresh chives for a different but tasty twist.
- Crushed red pepper: Adjust this to your heat preference – use less for milder tots or try paprika if you want flavor without the spice. Hot sauce mixed into the potato mixture works too.
Watch Out for These Mistakes While Cooking
The biggest mistake when making loaded tots is not getting them crispy enough before adding toppings, which leads to soggy, disappointing results – make sure your tots are golden brown and crunchy on the outside before you pile on any extras. Don’t go overboard with the pickle juice when mixing your tot batter, as too much liquid will prevent them from holding their shape and getting that perfect crispy exterior you’re after. Another common error is adding the dill too early in the cooking process, so sprinkle fresh dill on top during the last few minutes of baking to keep its flavor bright and prevent it from burning. If you’re using crushed red pepper, start with less than the recipe calls for since you can always add more heat, but you can’t take it away once it’s mixed in.
What to Serve With Dill Pickle Loaded Tots?
These tangy, spicy tots are perfect as a side dish for burgers or BBQ since they’ve got that classic pickle flavor that pairs so well with grilled meats. I love serving them alongside pulled pork sandwiches or crispy fried chicken – the pickle juice really cuts through rich, fatty foods. They also make a great appetizer for game day with some ranch or blue cheese dressing for dipping, though honestly, they’re so flavorful on their own that you might not even need a sauce. For a lighter option, try them with a simple coleslaw or cucumber salad to keep that fresh, tangy theme going.
Storage Instructions
Store: These loaded tots are best enjoyed fresh and crispy, but you can keep leftovers in the fridge for up to 3 days in an airtight container. Just know they’ll lose some of that crispy texture, but the pickle flavor will still be there!
Freeze: You can freeze the cooked tots in a freezer-safe bag for up to 2 months. Spread them out on a baking sheet first to freeze individually, then transfer to a bag so they don’t stick together.
Crisp Up: To bring back that crispy goodness, pop them in the oven at 400°F for about 5-8 minutes or toss them in an air fryer for 3-5 minutes. They won’t be quite as crispy as fresh, but they’ll still hit the spot when you’re craving that pickle flavor.
| Preparation Time | 15-30 minutes |
| Cooking Time | 1.5-2 minutes per batch |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 6-8 g
- Fat: 0-5 g
- Carbohydrates: 90-100 g
Ingredients
- 1 pouch baf potato tot mix
- 2 cups water
- 2 cups dill pickle brine
- 2 tsp fresh or dried dill weed
- 2 tsp crushed red pepper flakes
Step 1: Boil Water and Dill Pickle Brine
- 2 cups water
- 2 cups dill pickle brine
In a saucepan, combine 2 cups of water and 2 cups of dill pickle brine.
Bring the mixture to a boil over medium-high heat.
This will be the flavorful base for your tots.
Step 2: Mix Dry Ingredients
- 1 pouch BAF Potato Tot Mix
- 2 tsp fresh or dried dill weed
- 2 tsp crushed red pepper flakes
While the liquid is heating, add 1 pouch of BAF Potato Tot Mix, 2 teaspoons of fresh or dried dill weed, and 2 teaspoons of crushed red pepper flakes to a large mixing bowl.
Stir to evenly distribute the seasonings throughout the tot mix.
Step 3: Combine Hot Liquid with Potato Mix
- boiling water and dill pickle brine mixture (from Step 1)
- potato tot mix and seasonings (from Step 2)
Once the water and dill pickle brine mixture is boiling, carefully pour it over the dry potato tot mix and seasonings in the mixing bowl.
Stir thoroughly until all the ingredients are fully incorporated and the mixture is uniform.
Step 4: Let the Mixture Rest
Let the mixture sit undisturbed for 20 minutes.
This allows the flavors to infuse and the mixture to firm up, making it easier to shape the tots.
I find that this resting time really intensifies the dill flavor!
Step 5: Form the Tots
- rested potato tot mixture (from Step 4)
After the mixture has rested, use a #60 scoop or a tablespoon to portion and shape the mixture into individual tots.
Arrange them on a sheet pan, ready for frying.
Step 6: Fry the Tots
- shaped tots (from Step 5)
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Fry the shaped tots in batches for 1½ to 2 minutes or until they are golden brown and crispy.
Remove them with a slotted spoon and drain on paper towels.
For convenience, you can pre-scoop the tots and refrigerate them until ready to fry.
