Have you ever tried to make loaded stuffed tater tots?
My better half had an inspiration. He thought it would be a good idea to make stuffed tater tots for our winter family weekend coming-up. He had some at a restaurant near us and literally stuffed himself with tater tots one day.
I always like a cooking challenge and thought how hard can it be?
I went to the grocery store, bought the ingredients and started the process. I manage to peal, grate and mix all ingredients with the potatoes without too much collateral damage. The challenge took place when I started to form the tots. Mister I know it all thought there was no way a restaurant who sells so many loaded tater tots would go through what I was experiencing. There must be a way or a machine that could do that. He was sure he could find something on YouTube that would help. Well, of course he did not. After an hour, producing enough tater tot for 2 people –About 8 tots -, the kitchen was a disaster zone. However, one thing he actually found, was the kind of potatoes that would stick better together than the one I used. So the following night, I was going through the process again this time using red-potatoes. They, indeed, stuck better together, but it was still difficult. I then decided that maybe he was right, and it was time to ask the experts. Not the YouTube experts but the real professionals. They gave me three tips:
- Idaho potatoes are the best to make tater tots because of their high starch content
- You need to simmer the potatoes with their skin until they are cooked al-dente before grating them.
- You need to add cornstarch to the list of ingredients.
ET VOILA! It worked.
Fully Loaded Stuffed Homemade Tater Tots
For the Tater Tots
- 3 Cups Grated Red Potatoes or Idaho Potatoes
- 4 Strips Cooked Bacon Use Turkey Bacon to reduce calorie count if it matters to anyone
- 1/4 Cup Green Onions or Chopped Chives
- 1 Cup Grated Cheddar Cheese
- 1/4 Cup Sour Cream
- 2 Tbsp Cornstarch
For the Dipping Sauce
- 1 Cup Mayonnaise
- 1/4 Cup Ketchup
- 1 Tsp Tabasco
- 1 Clove garlic Minced
- 1 Tsp Cajun Seasoning
- Cook the potatoes with their skin al-dente starting them in cold water. Do not bring the water to boil. They need to cook in simmering water for more or less than 30 minutes. It all depends on the size of the potatoes you are using.
- Let the potatoes cool down.
- In a large bowl combined all the ingredients.
- Form the tater tots to the desired size.
- Cook the tots in batches in a heavy duty skillet coated with oil for 3 to 4 minutes or to minimize the fat content, bake the tots in the oven at 500 degrees F. until brown on the outside and soft on the inside. Do not stack the tots while cooking.
- Sprinkle with salt and pepper to taste.
- Serve with your favorite dipping sauce. Just mix all the dipping sauce ingredients together and keep in the refrigerator until you are ready to eat. It’s better if you make the dipping sauce in advance (1 hour) so that all flavors have time to mix well together.