3 Stuffed Potato Tots Food

3 STUFFED POTATO TOTS

Steps:

• Pre-heat oil in a large heavy-bottomed pot to 170ºC (350ºF).
• In a large bowl, mix together potatoes, flour, salt, pepper, oregano, basil, and garlic powder until combined.
• Fill with desired filling.
• Fry each stuffed tot until golden brown. Enjoy!
• Take a small amount of potato mix and with damp hands press flat onto one palm. Add a piece of pepperoni and cube of mozzarella. Wrap the potato mixture tightly around in the shape of a tater tot.
• Lay on a tray and freeze while making the rest.
• Wrap one hot dog in two sliced of American cheese. Slice into 4 even pieces.
• Take a small amount of potato mix and with damp hands press flat onto one palm. Add one mini hot dog wrapped in cheese. Wrap the potato mixture tightly around in the shape of a tater tot.
• Lay on a tray and freeze while making the rest.
• In a bowl mix together cream cheese, grated cheese, bacon, salt and pepper. Fill each jalapeño completely with mixture. Slice into thirds.
• Take a small amount of potato mix and with damp hands press flat onto one palm. Add one third of stuffed jalapeño int the middle. Wrap the potato mixture tightly around in the shape of a tater tot.
• Lay on a tray and freeze while making the rest.

CHEESE-STUFFED TATER TOTS RECIPE BY TASTY

Steps:

• Combine thawed hash browns, flour, salt, pepper, and eggs in a bowl.
• Take a piece of cheese and wrap a palmful of the mixture around it, shaping it into a tot (you may have to squeeze out some excess moisture to make it nice and tight).
• Fill a large, deep skillet halfway with oil and heat over medium. When the oil is hot, drop in some tots, turning them along the way until they're crispy and golden brown. Let cool a bit.
• Enjoy!

TRIPLE-STUFFED SWEET POTATOES

Steps:

• Preheat oven to 425°. Scrub and pierce sweet potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 12-14 minutes or until tender, turning once., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Place potato shells in a 15x10x1-in. baking pan., In a large bowl, mash pulp with butter, brown sugar, salt and pepper; stir in cranberry sauce. Fold in turkey, marshmallows and pecans; spoon into shells. Sprinkle with coconut. Bake 8-10 minutes or until heated through.

MINI LOADED TATER TOTS® APPETIZERS

Steps:

• Heat oven to 450ºF.
• Place 2 TATER TOTS in each of 24 mini muffin pan cups sprayed with cooking spray; place on bottom oven rack. Bake 10 min.
• Spray bottom of shot glass with cooking spray. Use (in twisting motion) to press TATER TOTS in each muffin cup to make potato cup. Return to oven; bake additional 15 min. or until deep golden brown.
• Add cheese to potato cups; bake 1 min. or until melted. Transfer to platter; fill with remaining ingredients.

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.