Loaded Tater Tots With Horseradish Dipping Sauce Recipe

No Photo

Have you made this?

 Share your own photo!

Loaded tater tots with Horseradish dipping sauce

Kristin D

By
@DalekAttack

Saw an idea for these awhile back and decided to make my own. I made mine a little bigger to use them as a whole meal and it was AWESOME! I made my own version of the dip you can get with those bloomin' onion thingies from Outback or Chili's. Perfection! :)


Featured Pinch Tips Video

Comments:

Serves:

makes about 30 tots

Prep:

20 Min

Cook:

15 Min

Ingredients

TOTS

1 1/2 lb
russet potatoes, baked
1/2
egg
1/4 c
flour
1 c
sharp cheddar cheese, shredded
2
scallions, finely chopped
1/4 c
sour cream
6 slice
bacon, cooked to taste
1/2 tsp
salt

DIP

1/2 c
mayonnaise (the only brand i buy is hellmann's)
2 Tbsp
ketchup
2 Tbsp
horseradish sauce
1/4 tsp
salt
1/4 tsp
paprika
1/8 tsp
oregano
1 dash(es)
ground black pepper
1 dash(es)
ground cayenne pepper

Directions Step-By-Step

1
For the tots:
Heat about 2 inches of canola oil in a large, deep skillet or deep fryer to about 375 F.
2
Peel skins off of hot potatoes. Send them through a ricer into a large mixing bowl. (If you don't have a ricer, you can also use a cheese grater.)
3
Add in the rest of the ingredients and mix well, but be careful not to over-mix!
4
Form potato mixture into tot-like shapes. Place on baking sheet and chill in the freezer for about 10 minutes, or until firmed up enough that they won't fall apart in the fryer.
5
Working in batches, fry about 6 or so at a time, depending on the size of the tots. Fry until they are golden brown and hot throughout. Drain tots on paper towels. (If you like, you can make them a little bigger to make them into a quick main course meal.)
6
For the dip:
In a small to medium bowl, combine all dip ingredients. Mix well. The dip itself should be a light off pinkish-white color.

About this Recipe