Cheddar Bacon Potato Tots

Name: Cheddar Bacon Potato Tots
Prep time: 45 min
Cook time: 2 h 15 min
Total time: 3 h
Yield: 3
Ingredients: 2 pounds russet potatoes, peeled; ¼ cup all-purpose flour; 4 ounces Cabot Seriously Sharp Cheddar, shredded (about 1 cup) or Cabot Seriously Sharp Shredded Cheddar; 1 teaspoon salt; 1 teaspoon smoked paprika; 8 strips Dakin Farm Bacon, cooked and crumbled; 52 ounces avocado oil, canola oil, grapeseed oil or refined peanut oil

Servings

3 dozen

Prep Time

45 minutes

Cook Time

135 minutes

These irresistible, deep-fried Cheddar Bacon Potato Tots are a true crowd-pleaser, and perfect as a game day treat! With only 7 ingredients, this easy potluck appetizer recipe is simple to make and will leave everyone coming back for more. These cheesy tots use Cabot’s Seriously Sharp Cheddar for an unexpected zing, alongside rich, smoky bacon from Dakin Farm. We’re sure you’ll enjoy this twist on a classic bacon and cheese flavor combination – and your guests will too!

To make your Cheddar Bacon Potato Tots, start by placing your potatoes in a large saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat and simmer until the potatoes are tender when pierced with a knife, 40 to 50 minutes. Drain and cool completely, about 45 minutes.

Next, shred the potatoes with a box grater or in a food processor. Spread the shredded potatoes out onto clean paper towels and let any excess moisture drain off.

Mix the potatoes, flour, cheddar, salt, and paprika in a large bowl until completely combined. Add bacon and stir to incorporate into the potatoes.

Form individual potato tots, about 1 heaping tablespoon each, with clean hands, and set aside. Freeze until the exterior is frozen on the outside but not solid all the way through, 45 minutes to 1 hour.

After the tots have been frozen, bring oil up to 325° F in a large saucepan over medium-high heat. Cook the tater tots 6 or so at a time: Carefully drop each tot into the oil, leaving space between each. Allow to set up for 1 to 2 minutes before gently prying off the bottom of the saucepan with a thin slotted spatula. Cook until they float to the surface and are deeply golden, about 2 to 3 minutes longer. Transfer the tots to a paper towel-lined plate.

Repeat with the remaining tots, in batches. Make sure to share your game day appetizer recipe with us on social media! Don’t forget to tag @cabotcheese on Instagram, or on Facebook.

If you’re looking for more delicious & easy appetizer recipes, check out our Potato Skins with Bacon, Cheddar and Shallots, or our Sweet Potato Mac & Cheese Cups. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this breakfast dish, so please rate and review it to share your opinion with others.

Ingredients

2 pounds russet potatoes, peeled
¼ cup all-purpose flour
4 ounces Cabot Seriously Sharp Cheddar, shredded (about 1 cup) or Cabot Seriously Sharp Shredded Cheddar
1 teaspoon salt
1 teaspoon smoked paprika
8 strips Dakin Farm Bacon, cooked and crumbled
52 ounces avocado oil, canola oil, grapeseed oil or refined peanut oil

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Directions

PLACE potatoes in a large saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat and simmer until the potatoes are tender when pierced with a knife, 40 to 50 minutes. Drain and cool completely, about 45 minutes.
SHRED potatoes with a box grater or in a food processor. Spread shredded potatoes out onto clean paper towels and let any excess moisture drain off.
MIX the potatoes, flour, cheddar, salt and paprika in a large bowl until completely combined. Add bacon and stir to incorporate into the potatoes.
FORM potato tots, about 1 heaping tablespoon each, with clean hands, and set aside. Freeze until the exterior is frozen on the outside but not solid all the way through, 45 minutes to 1 hour.
BRING oil up to 325° F in a large saucepan over medium high heat. Cook the tater tots 6 or so at a time: Carefully drop each tot into the oil, leaving space between each. Allow to set up for 1 to 2 minutes before gently prying off the bottom of the saucepan with a thin slotted spatula. Cook until they float to the surface and are deeply golden, about 2 to 3 minutes longer. Transfer the tots to a paper towel lined plate. Repeat with the remaining tots, in batches.