I don’t do a lot of blog hops, but this one caught my fancy.
There is no way to make “real” tater-tots at home…but these are a damn sight better than the frozen ones at the market. The spawn, their friends and neighbors fight over the last few.
This is a variation on “the Best Thing I Ever Ate,” H-100’s.
We do a “bar food” night every so often. Part of that is always potato skins. So when I empty out the “flesh” of the baked potatoes, I use it for my massive tots.
6 med potatoes baked to not completely done stage.
2 cups mixed cheese (Parmesan, cheddar, jack, mozzarella… whatever you like and have on hand)
A pinch of each: garlic powder/salt, salt, pepper
1 cup flour (can be seasoned)
1 cup bread crumbs
2-3 cups oil
Add ins (depending on what you have) crumbled bacon, chopped jalapenos, chopped green onion, chopped chives, crumbled sausage…you get the idea?
Scrape the flesh out and leave the skins for loaded potato skins.
Use your cheese grater to shred the potato. Into the bowl with the scraped out half cooked potatoes dump a combo of shredded Monterrey Jack, Cheddar, Parmesan (maybe a little Mozzarella), with garlic salt, salt and pepper all to taste. Dump in your “add ins.” Work it together.
Heat the oil to frying stage. Since I don’t have a deep fryer, I work with a 1/2 quart sauce pan with really hot veggie oil. You’ll do 2 at a time this way, but it’s worth it.
Shape the potato/cheese mix into shotgun shell sized rolls. What is a shotgun shell size? The length of your thumb and about 2x as wide. Dip it in flour (you can season if you wish), egg wash (1 egg mixed with water to make it thin) and then roll to coat with bread crumbs.
Fry until they’re brown and crispy, drain on a paper towel and watch them fly off the plate while they’re still too hot to eat.