OreIda Mini Tater Tots Seasoned Shredded Frozen Potatoes, 28 Oz Bag

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Incredible yet simple recipe of CHEEZY TATER TOTS!!! Watch Previous Video: https://youtu.be/HvRrCImBQksSubscribe: www.youtube.com/InspireToCookIn this video,.

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For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below. First, preheat oven to 450-degrees F. Place tater tots on a cookie sheet. Cook tater tots according to package. When the tots are golden brown, sprinkle with ranch seasoning. Next, top them with cheese.

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Directions. Heat the oven to 450° F. Add the tots to a rimmed sheet tray. Bake for about 25 minutes until very colorful and crisp. Meanwhile, make the cheese sauce. Melt the butter in a medium pot. Whisk in the flour and cook for about 1 minute. Add a splash of milk. Whisk until smooth.

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Prepare tater tots and oven. Cook tater tots according to package directions. You can choose to bake or to fry. Preheat broiler in oven. Spray a 9×13 metal or glass rectangular dish sprayed with cooking spray. Spread tots in an equal layer and season with salt and pepper.

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ONE: Use a sheet pan. While this may seem obvious, using one sheet pan keeps prep and clean up easy breezy. Bake the tater tots, heat the chili and melt the cheese all on one simple baking sheet. TWO: EXTRA crispy tater tots. Since the tots will be smothered in chili and cheese, the outside needs to be really crunchy and crispy to prevent them.

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5-6 slices of cooked bacon, diced. Cook tater tots according to directions on package. Meanwhile, mix together ranch dressing and sour cream. Set aside. Removed tots from oven, but keep oven on. Sprinkle with shredded cheeses, and bacon. Place back in the oven for 2-3 minutes, or until cheese is melted.

OreIda Mini Tater Tots Seasoned Shredded Frozen Potatoes, 28 Oz Bag

Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, until parboiled, about 6-7 minutes; drain well and let cool. Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.

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Instructions. Preheat oven to 350 degrees. Peel skin from baked and cooled potatoes and coarsely grate into a mixing bowl. Sprinkle salt, chives, garlic powder and potato starch over potatoes then toss gently to coat. Add shredded cheddar cheese then toss gently to incorporate.

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Set out a large sheet of parchment paper. Scoop out 1 tablespoon and form it into a tater tot (cylindrical shape), and place it on the parchment. Repeat with the remaining potatoes. Preheat the air fryer to 380°F and spray the basket with nonstick cooking spray. Place the tater tots in the air fryer basket in a single layer.

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Gather the ingredients to make your cheesy tater tots. Peel the potatoes, place in a large stockpot and cover with cold water. Bring the potatoes to a boil over medium heat and boil for about 20 minutes. The potatoes should be tender but not falling apart. Drain the water from the potatoes and let them cool.

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Preheat 1 inch of oil in a pot. Place chopped potatoes in a food processor and pulse about 8-10 times or until potatoes are roughly chopped but not mush. Do not over process, you don't want mashed potatoes. Transfer processed potatoes to a bowl. Add in cheddar cheese, green onions, seasoning salt, egg and flour. The mixture will be thick.

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Add whole potatoes; boil until just soft but not mushy, 15 to 20 minutes. Drain. Shred potatoes in a food processor. Transfer to a large bowl and allow to cool. Mix Cheddar cheese, Fontina cheese, seasoned salt, garlic powder, and pepper into potatoes until well combined. Shape 2-tablespoon portions of potato mixture into thick, disk shapes.

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Cook bacon in a large cast iron skillet over medium-high heat until crispy on both sides, about 10 minutes. Place on a paper towel-lined plate and set aside, keeping bacon grease in the skillet. Reduce the heat to medium and add potato nuggets to the skillet. Season with garlic salt and toss until evenly coated.

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Brush on melted butter on each tater tot. Bake at 425°F (220°C) for 25-30 minutes, or until nice and golden. Frying instructions: In a skillet, heat half an inch of vegetable, or canola oil until sizzling. Fry the tater tots a few at a time until nice and golden brown. Removed onto a plate lined with paper towel.

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Transfer to a clean dish towel and repeat with the remaining potatoes. 4 Wrap the dish towel around the processed potatoes and squeeze well to remove as much liquid as possible. Discard the liquid and transfer the potatoes to a medium microwave-safe bowl. 5 Microwave for 1 minute, stir and then microwave for 30 seconds more.

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Divide the hash brown mixture into 32 portions. Place a portion of the mixture in the palm of your hand, place a cheese cube in the center, and form a tater tot. Arrange the shaped tots on a parchment-lined baking sheet. Freeze for 30 minutes. Fry the tater tots until crispy and golden brown.