Baked Loaded Mashed Potato Tater Tots Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
• Bake in the preheated oven until lightly golden, 20 to 25 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop coarsely.
• Melt butter in a saucepan over medium heat; add shallot and cook until fragrant. Stir in flour and cook until light golden, about 2 minutes. Whisk in milk and 2 tablespoons sour cream; stir until smooth and thick, about 5 minutes. Season with black pepper and nutmeg. Stir in 1 cup Cheddar cheese until fully melted.
• Transfer potatoes to a 9x13-inch baking dish. Sprinkle bacon on top. Pour cheese sauce over the potatoes. Sprinkle remaining 1/2 cup Cheddar cheese on top.
• Bake in the preheated oven just until cheese melts, about 7 minutes. Remove from the oven; top with green onions and 2 tablespoons sour cream.

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, add the hash browns, eggs, flour, green onions, steak seasoning salt and some salt and pepper and mix. Scoop 1/4 cup of the hash-brown mixture into your hand and form it into a disk. Press some broccoli, a few pieces of bacon and some Cheddar into the center of the disk and form into a cylinder. Place the stuffed potato tots on to a baking sheet lined with parchment and brush with melted butter.
• Bake until the potato tots are golden brown, 20 to 25 minutes, flipping halfway through.
• Loosen the sour cream slightly with a tablespoon of water and squirt or drizzle over the tots. Garnish the tots with the chives. Serve hot, with the sour cream on the side.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , In a small bowl, beat the potatoes, milk and butter until blended. Stir in 1/2 cup cheese, 3 tablespoons bacon bits, garlic powder and salt. , Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Top with onion and remaining bacon. Bake, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted.

Steps:

• 1. Bake tator tots according to directions on the bag. 2. Blend up tator tots until mostly smooth with a few chunks - a food processor works best for this, but you can hand mash as well. 3. Mix tator tots in a bowl with other ingredients except Panko. 4. Roll into a teaspoon sized ball. 5. Roll ball in panko and place on a baking sheet. 6. Cover and freezer for about 15 minutes. 7. In the mean time, heat your oil to about 375 degrees. 8. Remove potato balls from the freezer and fry until golden brown. 9. Drain excess grease on paper towel. 10. Search with ranch dressing and Sriracha Mayo. 11. Enjoy