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giant cheesy tater tots served in a red, paper lined lunch basket with dill pickle spears in the background
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4 from 2 votes

Giant Cheesy Tater Tots

King-sized tater tots made of freshly shredded baking potatoes are stuffed with your favorite cheese.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Side, Side Dish
Cuisine: American
Servings: 8
Calories: 260kcal

Ingredients

  • 2 1/2 lbs Russet potatoes
  • 1 tsp galic powder
  • 1/2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • teeniest pinch of cayenne pepper
  • 1 cup shredded sharp cheddar although Monterrey and Pepper Jack would also work well
  • 1/2 cup flour
  • 2 eggs beaten
  • 1 1/2 cups Panko-style breadcrumbs
  • canola oil
  • sea salt or seasoning salt optional

Instructions

  • Preheat the canola oil in a deep fryer to 375 degrees or heat it in a pot over medium-medium high heat until a thermometer reads the temp.
  • Peel the potatoes and put them in large pot and add water until it's 1-2 inches above the potatoes. Bring the water to a rolling boil, turn the heat down to a high simmer and then let the cook thirty minutes, or until cooked/tender but not mushy.
  • Transfer the potatoes to a strainer and immediately run them under cold water to stop them from cooking. Set them aside to completely cool.
  • Use the shredding attachment in your food processor shred the potatoes like hash browns.
  • Transfer the shredded spuds to a large bowl and gently toss to stir in the spices and cheese until well combined.
  • Scoop about 1/4 cup of the spiced spuds out and use your hands to pack them into spheres.
  • In 3 separate bowls put one of the following in each: flour, eggs, and breadcrumbs.
  • To coat the tots start by rolling them in flour, then into the eggs, and finally into the breadcrumbs making sure to cover them completely.
  • Place the coated tater tot onto a baking sheet, repeating until all the tater tots are done.
  • Working in batches of 4-5 tots at a time, fry them until golden.
  • Use a slotted spoon to remove them from the oil, and transfer them to a paper towel lined plate to drain the excess grease off.
  • Sprinkle with a pinch of sea salt or seasoning salt, if desired, and serve warm.

Notes

recipe originally from Tornadough Alli

Nutrition

Calories: 260kcal | Carbohydrates: 40g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 484mg | Potassium: 651mg | Fiber: 3g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 8mg | Calcium: 147mg | Iron: 2mg