Baked Broccoli Tater Tots

Healthy, freezer friendly finger food, great for baby led weaning or even older toddlers snack box for school. It also helped me use up a bunch of potatoes I had and we loved how easy it was to put together.


  • 1-2 medium size potatoes
  • 1 broccoli stalk (medium size)
  • 1/2 to 3/4 cup Parmesan or mild cheddar cheese
  • 1/2 cup bread crumbs
  • salt (skip this ingredient for babies under 1)
  • black pepper (to taste)
  • garlic powder (optional)
  • 1 egg (optional for the egg wash)


  1. Preheat over to 400F (200C) Prepare a baking sheet with parchment paper or aluminium foil
  2. Boil potatoes and broccoli in lightly salted water until they are 3/4th cooked (Note: be careful not to overcook, because this will cause the tots to break while you are shaping them)
  3. Mash the potatoes and chop the broccoli into small grainy pieces. Mix them well using a fork or spoon(you can use a food processor to mix, but be careful not to overmix, just need to pulse few times)
  4. Add cheese and 1/4 cup bread crumbs to the mixture and mix well (again dont overmix)
  5. Also add garlic powder and black pepper powder to the mix (optional)
  6. Now using a well greased hand, shape the mixture into small tots.
  7. Roll them in the remaining bread crumbs and lightly brush with egg wash or ghee
  8. Arrange the tots on the baking sheet about 1 inch apart
  9. Bake for about 10 minutes on one side, flip the tots and bake an additional 5-8 minutes or until they turn golden brown. Wait for them to cool down before transferring from the baking sheet (they break so easily when warm)

This recipe yields about 24 tater tots. Serve with tomato ketchup

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