Loaded Baked Potato Tater Tots
Serves: About 30 Tots
  • 1 ½ pounds russet potatoes, baked
  • ½ egg
  • ¼ cup flour
  • 1 cup sharp cheddar cheese, shredded
  • 2 scallions, finely chopped
  • ¼ cup sour cream
  • ½ teaspoon salt
  • Sour cream and green onions to serve
  1. Heat about two inches of canola oil in a large deep pot or deep fryer, to about 375 degrees.
  2. 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)
  3. Add in the rest of the ingredients, mixing until just combined. Do not over mix.
  4. 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.
  5. 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/