Pimento Cheese 'Tator Tots'

Kathy Williams


I found a recipe for 'Tator Tots' out of a magazine of Bon Appetit. I changed the ingrediants, but the technique is the same. Really good.

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Stove Top


3 medium
russet potatoes, scrubbed (about 2 lbs)
scallions, chopped
1/2 c
bread crumbs, seasoned
1 Tbsp
butter, unsalted room temperture
4 Tbsp
pimento cheese with jalapenos
1/4 c
heavy cream
1/2 tsp
garlic powder
2 tsp
2 Tbsp
grated parmesian cheese
2 large
eggs, beaten to blend
3 c
vegetable oil


1Preheat oven to 400 F. Prick potatoes all over with a fork.
Bake directly on oven rack until very soft when squeezed.
Cool slightly.
2Cut potatoes in half and scoop out the flesh into a medium size bowl. Discard skins. Mash, then mix in scallions, breadcrumbs, cream, pimemto cheese, butter, garlic powder, 2 tsp. salt and 2 tablespoons of parmesian cheese.
Mix in egg just to combine. Roll 1 tablespoon portions of the potatoe mixture into balls.
3Pour oil into a medium skillet and heat over medium heat until bubbles form imediately when a little potato mixture is added.
Working in batches fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels and serve with the remaining pimento cheese and a dip.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American