BAKED TATER TOTS
Provided by oldworldgardenfarms
Number Of Ingredients 8
Steps:
- Preheat oven to 425° F
- If using large potatoes, cut in half or quarters and place in a large saucepan covered with cold water. Bring to a boil and cook for about 6-7 minutes until parboiled. Drain well and let cool.
- Using a box grater with the large grid, finely shred potatoes. Drain potatoes on a towel, removing as much water as possible.
- Transfer shredded potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste.
- Form potatoes into tots.
- Place tots on a parchment lined baking sheet and place in the pre-heated oven for 25-30 minutes, turning on each side while baking.
- Serve immediately
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
TATER TOTS
Steps:
- If necessary, cook the bacon according to one of my easy methods listed below. Once cool, dice into small pieces.
- Increase the oven temperature to 425 degrees F. Scrub and peel the potatoes. Place potatoes in a large pot and cover with 1 inch of cold water. Bring to a simmer over medium heat and cook for 6 minutes (the potatoes should be about halfway cooked). Drain and let cool for 15 minutes.
- Once cooled, grate the potatoes into a large bowl.
- Add the olive oil, flour, salt, garlic powder, and black pepper. Gently combine by hand so that the ingredients are as evenly distributed as possible.
- Add the bacon, cheese, and chives.
- Stir to combine.
- Generously coat two 24-cup mini muffin tins with nonstick spray, or make the tots in two batches. With a spoon, scoop about one heaping tablespoon of the potato mixture into each muffin cavity, then with your fingers, press each scoop flat.
- Bake until the potatoes are brown at the edges, about 15 minutes, then remove from the oven and coat the tops with cooking spray. With a small offset spatula or table knife, flip each tot. Coat tops with nonstick spray once more, then return the pan to the oven and bake until browned, 12 to 15 additional minutes until golden brown. Let cool in the pan for 2 minutes, then serve with Greek yogurt or sour cream.
Nutrition Facts : ServingSize 6 tots (without Greek yogurt)), Calories 230 kcal, Carbohydrate 27 g, Fat 11 g, SaturatedFat 4 g, TransFat 0.02 g, Cholesterol 18 mg, Fiber 2 g, Protein 7 g, Sugar 1 g, UnsaturatedFat 6 g
HOMEMADE POTATO TOTS
Provided by Damaris Phillips
Categories side-dish
Time 1h20m
Yield 48 mini potato tots
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Spray two 24-cup mini muffin tins with cooking spray.
- Place the russets into a large pot and cover with cold water. Bring to a simmer over medium heat and cook until halfway done, 5 to 7 minutes. Drain, then use a kitchen towel to carefully remove skins. Let cool for 15 minutes.
- Grate the par-cooked russets into a large bowl. Grate the red potatoes and add them to the bowl as well. Add the salt, pepper, flour and olive oil. Gently combine by hand.
- Scoop one tablespoon of the potato mixture into each muffin cup, pressing flat with your fingers. Bake until brown at the edges, 15 minutes, then flip so that each side gets golden brown! Spray the tops with more nonstick spray and sprinkle with salt. Return to the oven and bake until browned, another 12 to 15 minutes.
- Serve with ketchup and mustard for dipping.
LOADED BAKED POTATO TOTS
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.
QUICK TATER TOTS BAKE
I like to make this Tater Tot casserole when time before supper is short. If we have unexpected company, I just double the ingredients and use a 13x9-in. pan. I call it my Please Stay Casserole! -Jean Ferguson, Elverta, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. , Transfer to a greased 2-qt. baking dish. Top with Tater Tots. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, 30-40 minutes or until heated through.
Nutrition Facts : Calories 570 calories, Fat 35g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1357mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.
TATER TOT BAKE
This is ground beef and onions covered with tater tots, creamy mushroom soup and shredded Cheddar cheese. Even picky eaters love it!
Provided by Charlie
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste.
- Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top.
- Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.
Nutrition Facts : Calories 556.7 calories, Carbohydrate 25.2 g, Cholesterol 100.6 mg, Fat 41.5 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 17.4 g, Sodium 895.7 mg, Sugar 3.1 g
EMERIL'S TATER TOTS 'N CHEESE BAKE
Got this kid friendly recipe from Emeril Lagasse. It is definitely good for a whole meal, salad on the side.
Provided by TishT
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Grease a 9 by 9 by 2-inch square baking dish with the butter.
- In a mixing bowl, whisk the eggs and milk together.
- Season the mixture with salt and pepper.
- Add 1 cup of the yellow cheddar cheese, 1 cup of the white cheddar cheese, the ham and the tater tots.
- Mix the mixture thoroughly.
- Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese.
- Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.
CHEESECAKE FACTORY BAKED POTATO TOTS
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
Nutrition Facts : Calories 77 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 165 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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