Loaded tater tots with Horseradish dipping sauce

Loaded Tater Tots With Horseradish Dipping Sauce Recipe

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Kristin D


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! :)


★★★★★ 1 vote

makes about 30 tots
20 Min
15 Min


  • TOTS

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

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

How to Make Loaded tater tots with Horseradish dipping sauce


  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.

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