5-Ingredient Dill Pickle Loaded Tots

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.

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

• 2 cups dill pickle brine (from a jar of deli pickles)
• 2 cups water
• 2 tsp crushed red pepper flakes (adjust to taste for heat level)
• 1 pouch potato tot mix (I use Ore-Ida)
• 2 tsp fresh or dried dill weed (freshly dried preferred for more flavor)

Step 1: Prepare the Dry Seasoning Mixture

• 1 pouch potato tot mix
• 2 tsp fresh or dried dill weed
• 2 tsp crushed red pepper flakes

In a medium bowl, combine the potato tot mix, dill weed, and crushed red pepper flakes.

Stir thoroughly to distribute the seasonings evenly throughout the dry mix—this ensures every tot will have consistent flavor.

I like to crush the red pepper flakes slightly between my fingers as I add them to release more of their oils and intensify the heat.

Step 2: Infuse the Liquid with Pickle Flavor

• 2 cups water
• 2 cups dill pickle brine

Bring the water and dill pickle brine to a rolling boil in a saucepan over medium-high heat.

This combination creates a flavorful liquid base that will hydrate the tot mix while infusing it with authentic dill pickle taste throughout.

Let it boil for just 1-2 minutes to ensure it’s fully heated before adding to the dry mixture.

Step 3: Combine and Hydrate the Tot Mix

• seasoned tot mix from Step 1
• hot liquid mixture from Step 2

Carefully pour the hot liquid from Step 2 into the bowl with the seasoned tot mix from Step 1.

Stir vigorously with a wooden spoon or sturdy spatula for about 1-2 minutes until the mixture is well combined and no dry spots remain.

The hot liquid will begin hydrating the potato granules, creating a cohesive dough-like consistency that’s ready for the next stage.

Step 4: Let the Mixture Rest and Set

• hydrated tot mixture from Step 3

Allow the mixture to sit undisturbed at room temperature for 20 minutes.

This resting period is crucial—it lets the potato fully absorb the flavorful liquid, firms up the mixture, and makes it much easier to shape into tots.

I find that if you skip this step, the mixture stays too wet and the tots fall apart during frying.

Step 5: Shape the Tots and Prepare for Frying

• rested tot mixture from Step 4

Using wet hands or two spoons, form the rested mixture from Step 4 into tot-shaped pieces about 2-3 inches long and roughly the size of your index finger.

Place them on a parchment-lined sheet pan in a single layer, spacing them slightly apart so they don’t touch.

Having them ready and organized on the pan before you start frying makes the cooking process smooth and efficient.

Step 6: Fry and Finish the Tots

• shaped tots from Step 5
• oil for frying

Heat oil to 350°F in a deep skillet or Dutch oven.

Working in batches to avoid overcrowding, carefully place the shaped tots into the hot oil and fry for 1½ to 2 minutes until they turn golden brown on all sides, flipping them halfway through cooking.

Remove with a slotted spoon and drain on paper towels.

Serve immediately while still crispy—they’re best enjoyed hot right out of the pan.