Heat about two inches of canola oil in a large deep pot or deep fryer, to about 375 degrees.
Peel skin off hot potatoes. Send half through a ricer and grate half on a hand held grater. (If you do not have a ricer, just grate all of them)
Add in the rest of the ingredients, mixing until just combined. Do not over mix.
Form into tater tot shapes. Place on a baking sheet and chill in the freezer for 10 minutes. Working in batches fry about six at a time, until golden brown and hot throughout. Drain on paper towels.
Serve immediately with a little sour cream and green onion.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/loaded-baked-potato-tater-tots/