Sunday, December 4, 2011

Adult Tater Tots

Something I make very well is  Potatoes. All different kinds. I love them and so does my Man. This world would be a dark and dreary place for me without Potatoes. My Man is definitely a Meat and Potatoes type of a guy. This is one of our favorite dishes. They are worth the extra effort and for me, they are truly the best tasting spuds I have ever had. We call them Adult Tater Tots because I adapted them from STACK in Las Vegas. I ordered them once and I was hooked. Mine are better. Sorry, but it is true. 
Tip: Find one food dish that you can cook or make really well. This dish is the thing that you make that all your friends rave about and they constantly ask you for the recipe, too. The way to a man's heart, as they say, is through the stomach, and it's true. If you are truly a rotten cook or loathe the idea of being in the kitchen, then call the caterer and order some of your Man's favorite foods. It doesn't always matter if you are the one who made it. It just matters that you feed him. 
1 large baking potato
Canola oil as needed for frying
2 TBSP potato starch
1 egg
¼ cup minced shallots
1 tbsp minced chives
2 slices cooked crumbled bacon
4 oz Brie

Lightly coat the potato in oil, season with salt and pepper, pierce it a few times with a fork and bake at 350 degrees until three-quarters cooked, approximately 40 minutes. 

Remove potato and let it cool to room temperature. 

Peel and box-grate the potato.

 In a medium bowl, combine the grated potato, starch, egg, shallots, chives and salt and pepper to taste.

In another small bowl, thoroughly incorporate the chopped bacon and Brie.

Fill a one-ounce ring mold halfway with the potato mixture, 

then place a small scoop of the cheese and bacon mixture in the center and top 

Top with more potato. Press down to firmly compact the potato and unmold. 

Repeat to use all ingredients
Fill a heavy skillet with enough vegetable oil to cover the tots. Heat oil at medium high, approximately 325 degrees, add tots and cook until golden brown. They start to float when they are done cooking. 

I served mine with my homemade jalapeno ranch.
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  1. These really do look wonderful. I love to visit here. I always leave with a recipe or kitchen tip and I enjoy the time I spend here. I hope you have a great day. Blessings...Mary

  2. Looks great. I've never had this kind. Gotta try this soon!


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