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Homemade tater tots from scratch, baked the easy way in a mini muffin tin! Crispy outside, creamy inside, with cheese and bacon to make them irresistible!
Ingredients
Nonstick cooking spray
2 1/2 pounds russet potatoes
1 tablespoon extra-virgin olive oil
1 tablespoon all-purpose flour
1 1/4 teaspoons kosher salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup freshly grated sharp cheddar cheese — about 2 ounces—OK to swap reduced fat, but do not use fat free
3 tablespoons chopped chives — or green onion
Nonfat plain Greek yogurt — for serving (optional)
Instructions
If necessary, cook the bacon according to these easy steps. Once cool, dice into small pieces.
Increase the oven temperature to 425 degrees F. Scrub and peel the potatoes. Place the potatoes in a large pot and cover with 1 inch of cold water. Bring to a simmer over medium heat and cook for 6 minutes (the potatoes should be about halfway cooked). Drain and let cool for 15 minutes.
Once cooled, grate the potatoes into a large bowl. Add the olive oil, flour, salt, garlic powder, and black pepper. Gently combine by hand so that the ingredients are as evenly distributed as possible. Add the bacon, cheese, and chives, then combine again.
Generously coat two 24-cup mini muffin tins with nonstick spray, or make the tots in two batches. With a small cookie scoop or spoon, scoop about one heaping tablespoon of the potato mixture into each muffin cavity, then with your fingers, press each scoop flat. Bake until the potatoes are brown at the edges, about 15 minutes, then remove from the oven and coat the tops with cooking spray. With a small offset spatula or table knife, flip each tot. Coat tops with nonstick spray once more, then return the pan to the oven and bake until browned, 12 to 15 additional minutes until golden brown. Let cool in the pan for 2 minutes, then serve with sour cream.
Recipe Notes
This recipe can easily be halved or doubled.
Make it ahead: Scoop the potato mixture into the muffin tins, press it down, then cover the pan with plastic wrap. Store in the refrigerator up to 1 day in advance. Let come to room temperature, then bake as directed.
To Reheat: Leftover tater tots can be stored in the refrigerator, then gently reheated in a 350 degree F oven until warm and crispy.
To Freeze: Fully baked tater tots can be frozen for up to 1 month. To freeze, arrange the baked tater tots on a parchment lined baking sheet. Place in the freezer until they harden, then transfer to a ziptop bag. To reheat, bake directly from frozen.
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