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A while back I saw Heather Christo’s Homemade Tater Tots. I immediately made them and couldn’t believe how easy and uber delicious they were. You must visit Heather’s blog, totally gorgeous and delicious food!
I was then inspired to jazz them up a little with cheese, sour cream, bacon and green onions. Let me tell you there is no better way to eat leftover mashed potatoes!! These are out of this world, I promise you will love them. It’s all of the wonderful flavors of a loaded baked potato wrapped up in a crunchy fried crust. Bacon really makes everything better!
During the time when our cows are calving sometimes our schedules get a little off of normal. We sleep when we can, usually taking late night or early morning shifts. The two older boys are tremendous help! So with the slightly off schedules, our eating habits are sometimes different too. I still cook normal meals but everyone may or may not eat at the same time. On occasion I end up with a bunch of leftovers, which I usually try to turn into something different. These tater tots were ideal for the leftover mashed potatoes.
My cow watching is usually mornings and sometimes during the day if my husband has to be away for awhile. The other day it was a sunny day and I went out to the 4 wheeler to go make a check. My weanie dog Coco was begging to go. So there we went through the meadow checking cows me driving and the weanie dog perched up in between the handle bars with the wind blowing her ears back. I’m sure we were quite a sight. Coco thinks she’s a cow dog but the cows do not take her too serious, well I guess most of the time they don’t take me too serious either!
Loaded Tater Tots
- 3 cups mashed potatoes
- 2 eggs, beaten
- 2 tablespoons sour cream
- 1/2 cup shredded cheese (I used Colby-Jack, use what you have on hand)
- 1/2 cup all purpose flour
- 1 teaspoon garlic salt
- 2 green onions, chopped
- 4 slices bacon, cooked and crumbled
- 3 cups Panko bread crumbs
- vegetable oil for frying (about 3 cups)
In a large bowl, combine mashed potatoes with remaining ingredients, except Panko and vegetable oil. Mix thoroughly.
Add Panko to a shallow dish like a pie plate.
Heat vegetable oil in a dutch oven or heavy sauce pan to about 350 degrees F.
Using a small cookie scoop or spoon to form potatoes, dropping each scoop into Panko. Coat all sides of potato ball and form into a tater tot shape.
Fry a four or five at a time, turning to brown on all sides about one to two minutes. Remove to a paper towel lined baking sheet to drain.
Serve with ketchup or ranch dressing.