Cheesy Tots Recipes

Steps:

• Bring a large pot of water to a boil. Add whole potatoes; boil until just soft, 15 to 20 minutes.
• Shred potatoes using a food processor. Transfer to a large bowl; allow to cool, about 10 minutes.
• Mix Cheddar cheese, fontina cheese, seasoned salt, garlic powder, and black pepper into potatoes until well combined. Shape 2 tablespoons of potato mixture at a time into thick disk shapes.
• Pour flour into a bowl. Whisk eggs together in a separate bowl. Pour panko into a separate bowl. Roll potato disks in flour, coat with egg, and roll in panko.
• Heat 2 inches oil in a heavy skillet to 350 degrees F (175 degrees C). Fry tots in batches until crispy and golden, about 4 minutes. Cool on a paper towel-lined tray, about 5 minutes. Season with salt.

Steps:

• Bake the Tater Tots® until very crispy, following the package directions.
• Meanwhile, combine the half-and-half, 1 cup of the cheese, and the cornstarch in a small saucepan. Whisking constantly, cook over medium heat until melted and smooth, 3 to 4 minutes. Stir in the pico de gallo.
• When the Tater Tots are done, transfer them an 8-inch cast-iron skillet. Preheat the broiler to high. Spoon the cheese sauce over the tots and sprinkle with the remaining 1/4 cup cheese. Broil until the cheese is bubbling and melted, about 1 minute. Top with the cilantro and a dollop of sour cream.

Steps:

• Heat oven to 350°F.
• Spread TATER TOTS onto bottom of shallow 4-qt. casserole sprayed with cooking spray; sprinkle with onions.
• Mix cream cheese, soup and sour cream until blended; spoon evenly over TATER TOTS. Sprinkle with cheese, then dry stuffing mix. Drizzle with butter.
• Bake 1 hour to 1 hour 10 min. or until heated through.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cook bacon in a large cast iron skillet over medium-high heat until crispy on both sides, about 10 minutes. Place on a paper towel-lined plate and set aside, keeping the bacon grease in the skillet.
• Reduce the heat to medium and add potato nuggets to the skillet. Season with garlic salt and toss until evenly coated. Cook until the outsides are crisp, about 10 minutes, turning carefully with a spatula once or twice. Remove the skillet from heat.
• Carefully remove 1/2 of the potato nuggets from the skillet and spread out remaining nuggets in a single layer. Top with 1/2 of the Cheddar cheese. Place remaining nuggets on top of the cheese and top with remaining cheese.
• Transfer the skillet to the preheated oven and bake until nuggets are warmed through and the cheese is melted and starts to turn golden brown, about 10 minutes.
• While the nuggets are baking, crumble the cooked bacon. Remove the skillet from the oven and top with crumbled bacon, sour cream, and green onions.

Steps:

• Pulse carrots and cauliflower in a food processor (or grate carrot on smallest holes and cauliflower on largest holes of a box grater) until rice-like in texture. Transfer to a large heatproof bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap and let cool slightly.
• Meanwhile, mix cheeses, garlic, chives, pepper, 1/2 cup panko, and remaining 1/2 tsp. salt in a medium bowl. Stir in carrot mixture until well combined.
• Spray a rimmed baking sheet with nonstick spray. Using your hands, roll tablespoonfuls of carrot mixture into tater-tot shapes. Transfer to prepared sheet, then chill at least 10 minutes.
• Place flour in a shallow baking dish. Mix remaining 1 cup panko and 4 Tbsp. oil in another shallow dish. Lightly beat eggs in a shallow bowl. Working in batches, toss tots in flour, then dredge in egg, shaking off excess, then coat in panko mixture. Return to baking sheet and chill at least 10 minutes or up to 1 hour.
• To Bake:
• Arrange a rack in center of oven and preheat to 425°F. Set a wire rack inside a rimmed baking sheet. Spray with nonstick spray, then transfer tots to rack. Bake tots until deep golden brown and cheese is melted (check by piercing a tot with a paring knife), 22-25 minutes. Serve immediately with ketchup.
• To Fry:
• For extra-crispy tots, fill a large, deep-sided skillet with 1" vegetable oil and heat over medium to 350°F. Working in batches, fry tots, flipping halfway through, until golden brown and crispy, about 2 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined platter or baking sheet. Serve immediately with ketchup.
• Do Ahead
• Tot mixture can be formed but not breaded 1 day ahead; cover loosely with plastic and chill.

Steps:

• Mix together.
• Put on top casserole.
• Try different types of cheese.
• Mix well and place in a greased casserole dish.
• Bake 350F degree 30 minutes.
• Add cheese, bake 30 more minutes!

Steps:

• Cook chicken in skillet, adding desired seasonings. Combine all ingredients in a large bowl and stir. Put ingredients into a greased 9x13-inch pan and cook for 1 to 1 1/2 hours uncovered.
• (Some people cover this recipe during the first half of the baking time, but this is optional).