Cheesy Tater Puffs Recipes

CHEDDAR TATERS

Steps:

• In a large bowl, combine the first six ingredients. Gently stir in the Tater Tots. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese and potato chips. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

CHEESE PUFFS

Steps:

• In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

CHEESY PUFFS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Melt the butter in a medium saucepan over medium heat. Add the milk and heat until small bubbles start to form around the edges. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture is smooth and glossy and a dough ball forms. (The dough should start to pull away from the edges of the pan.)
• Transfer the dough to a stand mixer fitted with the paddle attachment. Mix in 5 of the eggs, one at a time, on medium speed until completely combined. Stir in the salt, pepper and 3/4 cup of the Gruyere.
• Spoon large tablespoons of the batter onto the prepared baking sheet, leaving about 1 inch between each puff. Whisk the remaining egg and use it to brush the tops of the puffs. Sprinkle over the remaining 1/4 cup Gruyere.
• Bake until puffed and golden, about 25 minutes. Serve hot.

CHEESY PASTRY PUFFS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Crumble the oregano and salt in a small bowl using your hands and set aside.
• Combine the flour, baking powder and butter in a food processor. Pulse until the mixture forms a coarse meal. Add the cheese and 1 tablespoon ice water. Process until the mixture forms into a ball, adding extra water, 1 teaspoon at a time, if needed. On a lightly-floured work surface, roll out the dough into a 10-inch-diameter circle, about 1/4-inch thick. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for 30 minutes.
• Sprinkle the dough with the seasoned salt. Gently roll the salt into the dough using a rolling pin.
• Cut the dough into different shapes using the cookie cutters, and transfer to the prepared baking sheets. Bake until puffed and golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.

CHEESY BUTTERY PUFF

Steps:

• HEAT oven to 375°F.
• SPREAD cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray.
• MICROWAVE milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 minute or until smooth, stirring after each minute. Whisk egg yolks and chives until well blended. Stir into VELVEETA mixture.
• BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.
• BAKE 20 to 25 minute or until puffed and golden. Serve immediately.
• Healthy Living:.
• Save 30 calories and 4 g of fat per serving by preparing with 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
• Substitute:.
• Prepare using 1/2 teaspoons freeze-dried chopped chives.
• Nutrition Information Per Serving (regular velveeta and cream cheese): 200 calories, 15g total fat, 8g saturated fat, 180mg cholesterol, 450mg sodium, 7g carbohydrate, 0g dietary fiber, 4g sugars, 10g protein, 15%DV vitamin A, 0%DV vitamin C, 20%DV calcium, 6%DV iron.
• Nutrition Information Per Serving (2% Velveeta): 170 calories, 11g total fat, 5g saturated fat, 165mg cholesterol, 470mg sodium, 8g carbohydrate, 0g dietary fiber, 4g sugars, 10g protein, 15%DV vitamin A, 0%DV vitamin C, 15%DV calcium, 4%DV iron.

CHEESY BACON, HAM, AND SWISS TATER TOTS® POUTINE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potato nuggets on a baking sheet in an even layer and bake until lightly browned and crisp, about 20 minutes.
• Remove from the oven and top with gravy, diced ham, Swiss cheese, and Cheddar cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
• Top with crumbled bacon and chives. Scatter cheese curds around and serve immediately.

CHEESY BUTTERY PUFF

Steps:

• Heat oven to 375 degrees F.
• Spread cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray. MICROWAVE milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring after each minute. Whisk egg yolks and chives until well blended. Stir into VELVEETA mixture.
• Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.
• Bake 20 to 25 min. or until puffed and golden. Serve immediately.

CHEESY TATER PUFFS

Steps:

• Pre-heat oven to 425.
• Mix mashed potatoes with shredded cheese. You can also add shredded onions, garlic, carrots and your choice of herbs to make it look and taste different!
• LET MASHED POTATOES AND ADDITIONS GET COLD BEFORE YOU CONTINUE! IF YOU DON'T THEN THEY WILL SPREAD OUT MORE, IF THEY ARE COLD THEN THE INSIDE WILL BE WARM AND THE OUTSIDE WILL CRISP.
• Line cookie sheet with foil or parchment paper, and spray with non-stick cooking spray.
• Fit pasrty bag with the largest star tip you have, or use a zipper type bag with a corner snipped off.
• Squeeze potato mixture through bag onto prepared cookie sheet, in small mounds.
• Season with salt and pepper, or seasonings of choice.
• Place in oven for 20-25 minutes.
• If you want a crispier outside place under broiler for a few minutes watching closely.
• You can freeze any extra, you will need to leave them separate on the cookie sheet until frozen then you can bag them and reheat like you were cooking them fresh.