Deliciously Creamy Cheesy Tater Mater Pie Recipe to Satisfy Your Cravings

What I loved about living in the South is how food always seems to tell a story. Around here, recipes aren’t just meals—they’re memories. One of those classic Southern staples that always takes me back is tomato pie. Juicy heirloom tomatoes layered with cheese and mayo inside a flaky crust—it’s the kind of comfort food that reminds me of summer evenings, porch swings, and community gatherings.

But if you know us, you know we like to give tradition a little twist. That’s how this Cheesy Tater Mater Pie came to life. Instead of the usual pastry crust, Michael McMurtrey (our food stylist) and the rest of the Downes Media team built the base out of crispy Ore Ida tater tots. It adds a golden, crunchy foundation that not only holds up against the juicy tomatoes but brings a whole new level of comfort to the dish.

From there, Michael layered in thick slices of local heirloom tomatoes, smoky bits of Laura Lynn (Ingles Markets' brand) bacon, and a creamy blend of Duke’s mayonnaise, Sargento cheddar, and Sargento Parmesan. To finish it off, Michael sprinkled a crumble of Smoked Cheddar Cheez-Its over the top. When it bakes, the mayo and cheese melt into this rich, velvety sauce that wraps around the tomatoes and bacon, while the Cheez-It topping gives you that perfect, salty crunch.

And let me tell you—this pie isn’t just dinner. It’s an experience. Every bite has layers of flavor: the sweetness of the tomatoes, the smokiness of the bacon, the tang of the cheese, and that crispy, crave-worthy crunch. It’s familiar, but it’s also something totally new.

We love serving this pie when friends and family gather around our tables. It’s perfect for potlucks, Sunday dinners, or even brunch with a side of fresh fruit. And if by chance there are leftovers (which doesn’t happen often), it reheats beautifully the next day.

Here’s the truth: Southern food has always been about more than just feeding people—it’s about bringing folks together. This recipe does exactly that. It’s a nod to tradition with a playful twist, and it never fails to make people smile when we set it down in front of them.

So, if you’ve got some ripe heirloom tomatoes on hand, give this Cheesy Tater Mater Pie a try. It’s not just a dish—it’s a taste of Southern comfort reimagined.

🥔🍅 Cheesy Tater Mater Pie Recipe:

Ingredients:

• 1 (32 oz) bag Ore Ida Tater Tots (frozen)

• 4 large heirloom tomatoes, sliced and drained on paper towels

• 1 cup cooked bacon, crumbled

• 1 cup Duke’s Mayonnaise

• 2 cups Sargento Shredded Cheddar Cheese

• 1 cup Sargento Shredded Parmesan Cheese

• 1 sleeve Smoked Cheddar Cheez-Its, crushed (about 1 cup)

• 1 tsp black pepper

• ½ tsp garlic powder

• ½ tsp smoked paprika

• 2 tbsp fresh parsley, chopped (for garnish)
  

Instructions:

1. Bake the Tots Base:Preheat oven to 400°F. Arrange Ore Ida Tater Tots in a greased 9-inch pie dish (or springform pan). Press them down lightly to form a crust. Bake for 20 minutes until golden and slightly crispy.

2. Layer the Goodness:Once tots are baked, layer tomato slices evenly over the crust. Sprinkle with a little salt and pepper. Add crumbled Laura Lynn bacon on top.

3. Make the Cheesy Mayo Mix:In a bowl, combine Duke’s mayonnaise, Sargento shredded cheddar, Parmesan, garlic powder, smoked paprika, and black pepper. Mix until creamy.

4. Spread & Top:Spread the cheesy mayo mixture evenly over the tomatoes and bacon. Sprinkle with crushed Smoked Cheddar Cheez-Its for a crunchy topping.

5. Bake:Return to oven and bake at 375°F for 25–30 minutes, until bubbly and golden on top.

6. Garnish & Serve:Remove from oven, let rest for 10 minutes before slicing. Garnish with fresh parsley. Serve warm.
   

Tips:

• For extra richness, add caramelized onions between the tomato and bacon layers.

• If you like heat, sprinkle in a pinch of red pepper flakes with the cheese mix.

• Works great as a main dish with a side salad or as a brunch centerpiece.