Tater Tot Pizza Cups
Crispy smashed-tot nests hold pizza sauce, bubbling mozzarella, and mini pepperoni in one bite-size snack made entirely in a muffin pan.
The potato becomes the pizza crust
Four hot tater tots press into a sturdy cup with dozens of crisp potato edges. A quick second bake sets that shell before the sauce arrives, while low-moisture mozzarella and a restrained spoonful of sauce keep the center cheesy instead of watery.
The quick answer
Bake four tots in each muffin well, press them into cups, crisp the empty shells, then fill with sauce, mozzarella, mini pepperoni, and oregano before a final bake.
This is a normal, non-infused snack recipe. Cannabis is not an ingredient.
Ingredients
- 48 frozen tater tots
- Nonstick oil spray
- 1/2 cup thick pizza sauce
- 1 cup shredded low-moisture mozzarella
- 36 mini pepperoni slices
- 1/2 teaspoon dried oregano or Italian seasoning
- 2 tablespoons finely grated parmesan, optional
- Ranch or hot honey for serving, optional
Use thick pizza sauce rather than a thin pasta sauce so the potato cups stay crisp.
How to make them
- Heat the oven to 425°F. Coat a standard 12-cup metal muffin pan thoroughly with nonstick spray.
- Place four frozen tater tots in each muffin well. Bake for 10 minutes, until the tots are hot and beginning to soften.
- Working carefully, press the tots into the bottom and up the sides of each well to form a cup. Spray the tops lightly with oil.
- Return the empty potato cups to the oven for 5 minutes to set the shape and begin crisping the inside.
- Add about 2 teaspoons pizza sauce, a small pinch of mozzarella, and three mini pepperoni slices to each cup. Sprinkle with oregano.
- Bake for 8 to 10 minutes more, until the edges are deep golden and the cheese bubbles. Cool in the pan for 5 minutes, loosen with a thin knife, and finish with parmesan.
Six easy variations
Hot honey
Add one tiny drizzle after baking for a sweet-spicy finish.
Jalapeño ranch
Add one thin pickled jalapeño ring before baking and serve ranch on the side.
Meat lovers
Use mini pepperoni plus a small amount of cooked sausage and bacon.
Veggie
Add finely diced bell pepper, olive, and pre-cooked mushroom.
White pizza
Skip the sauce and use ricotta, mozzarella, parmesan, and black pepper.
Buffalo chicken
Fill with cooked shredded chicken tossed lightly in buffalo sauce and mozzarella.
Get them out cleanly
- Grease the bottom and sides of every muffin well.
- Press potato all the way up the sides to make a sturdy rim.
- Let the cups cool for 5 minutes so the cheese and shell can set.
- Run a thin flexible knife around the edge before lifting.
Kitchen note
The muffin pan, potato shells, sauce, and cheese will be very hot. Use an oven mitt while pressing and never hold the pan bare-handed. Test a cup carefully before serving. If you are already impaired, avoid the oven and sharp knife; ask a sober person to cook.
Chris Garcia, Owner and CEO
August 29, 2026
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