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Muffin-Tin Buffalo Chicken Tater Tots™ Cups

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  • Prep 10 min
  • Total 45 min
  • Servings 12
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This genius muffin-tin recipe gets a tasty kick from Buffalo sauce.
By Karly Campbell
Updated Sep 20, 2016
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  • 12 dozen Mini Ore-Ida™ Tater Tots™ frozen potatoes
  • 1 package (8 oz) cream cheese
  • 1/2 cup Frank's™ RedHot™ Buffalo Wings Sauce
  • 1 1/2 cups diced cooked chicken
  • 1 cup frozen mixed vegetables
  • 1/4 cup shredded Cheddar cheese (1 oz)
  • Ranch or blue cheese dressing


  • 1
    Heat oven to 400°F. Place 6 Mini Tater Tots™ into each of 12 ungreased regular-size muffin cups. Bake 15 minutes.
  • 2
    Meanwhile, in 2-quart saucepan, heat cream cheese, Buffalo wing sauce, chicken and frozen vegetables over low heat, stirring frequently, about 10 minutes or until cream cheese is melted and mixture is creamy.
  • 3
    Remove muffin pan from oven; use back of spoon to press Mini Tater Tots™ into each muffin cup to form a crust.
  • 4
    Spoon chicken mixture into each muffin cup; top with shredded cheese. Top cheese in each muffin with 6 Mini Tater Tots™.
  • 5
    Bake 20 minutes. Cool 5 minutes before removing from muffin cups. Serve with dressing for dipping.

Tips from the Betty Crocker Kitchens

  • tip 1
    Run a butter knife around edges of muffins to help them release from the cups more easily.


Nutrition Facts are not available for this recipe
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