Save on Pinterest

Tater Tarts

Total Time

Prep: 30 min. Broil: 5 min.


2 dozen

These bite-size potato appetizers combine the tang of sour cream, the sharpness of pepper jack and the distinct flavor of cilantro to make a delectable snack that's easy to prepare. —Sona Massey, Stephens, Arkansas
Tater Tarts Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • Pastry for double-crust pie (9 inches)
  • 1-1/2 pounds medium potatoes, peeled and cubed (about 4 cups)
  • 1/2 cup sour cream
  • 3 ounces cream cheese, softened
  • 1 cup shredded pepper jack cheese
  • 2 green onions, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup sliced ripe olives, drained


  1. Preheat oven to 400°. Divide dough in half. On a lightly floured surface, roll out each pastry to a 12-in. circle. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each pastry. Press circles onto the bottoms and up the sides of ungreased mini-muffin cups. Prick bottoms with a fork. Bake 8-10 minutes or until lightly browned. Cool 5 minutes before removing from pans to wire racks.
  2. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 12-15 minutes or until tender. Drain.
  3. In a large bowl, beat sour cream and cream cheese until smooth. Add potatoes; beat until light and fluffy. Beat in pepper jack cheese, onions, garlic, cilantro, salt and pepper. Spoon or pipe into tart shells; place on ungreased baking sheets. Broil 4-6 in. from heat 3-5 minutes or until potato is lightly browned. Top each with an olive slice.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

Recommended Video