Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper suitable for this temperature. If using oven-safe wooden skewers, soak them in water for approximately 20 minutes while the potatoes bake.

Arrange 48 frozen tater tots in a single layer on the prepared baking sheet, leaving space between them for even cooking.

Bake for approximately 23–25 minutes, turning halfway through, until golden brown and crispy. Follow package directions if the recommended baking time differs.

While the tots bake, prepare the toppings. Shred the cheddar, crumble the cooked bacon, and chop the chives. In a small bowl, whisk together Greek yogurt, maple syrup, Dijon mustard, lemon juice, and optional salt until smooth. Refrigerate the dip until serving.

Remove the baked tater tots from the oven and let cool for approximately 2–3 minutes. Carefully thread four cooked tater tots onto each of the 12 skewers. Arrange the skewers on the baking sheet.

Lightly sprinkle the skewers with smoked paprika. Evenly distribute the shredded cheddar cheese and crumbled bacon over the tater tots.

Return the baking sheet to the oven and bake for another 4–5 minutes, until the cheese melts and the bacon is heated through.

Remove from the oven and transfer the skewers to a serving platter. Sprinkle with fresh chopped chives and serve warm with the maple-mustard yogurt dip on the side.