Nacho Stuffed Tater Tots
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Ingredients
  • 5 Idaho Russet Potatoes
  • 2 tsp. salt
  • 2 tsp. ground pepper
  • 1 tbsp. corn starch
  • ¼ cup corn
  • ¼ cup black beans, cooked and drained or canned
  • ¼ cup fire roasted green chiles
  • 1 tbsp. chili powder
  • 1 cup shredded cheddar cheese
  • oil for frying
  • additional salt and pepper as needed
Instructions
  1. Preheat the oven to 400
  2. Parboil the potatoes until tender
  3. Grate the potatoes in a large mixing bowl
  4. Stir salt, pepper and corn starch in to the potatoes
  5. In the food processor, process together the black beans, chili powder, cheese and chiles. Stir in the corn. Transfer to a small mixing bowl.
  6. Take a tablespoon of the potato mixture and place in the palm of your hand. Dab a teaspoon of the bean/cheese mixture and place in the center of the potatoes. Shape the potatoes around the bean mixture and form in to a traditional tater tot mixture. Repeat until you have used up your potatoes.
  7. Heat up the oil, about a 1-inch deep, in a fry pan.
  8. Pan fry the tots until browned.
  9. Transfer the tots to a baking sheet lined with a cooling rack.
  10. Bake the tots until desired crispness.
Recipe by Confident Cook, Hesitant Baker at http://confident-cook.com/2014/01/nacho-stuffed-tater-tots.html