Homemade Baked Tater Tots

Alright. I have posted my version of adult tater tots on here. Time for the good old Ore-Ida style tater tots. You know the ones you get in the freezer section. The ones you grew up with at school and home. Those conveniences are far gone in this house. With Celiac, you can't just buy a frozen package of taters. Never fear. Where there is a will there is a way! It actually is a breeze to make them. 

Homemade Baked Tater Tots

adapted from laurens latest

4 medium baked potatoes, chilled

1 egg

2 tablespoons butter, softened

1 teaspoon sea salt

1/2 teaspoon pepper

1/4 cup grated sweet onion

for the coating:

2 cups crushed plain potato chips

Preheat oven to 375 degrees. 
Line a baking sheet, pan or baking stone with parchment paper. 

Peel cold baked potatoes and grate into large bowl.  

Stir in egg, butter, salt, pepper and onion until completely combined. Set aside.

Prepare coating by crushing your potato chips. I used Ruffles because the only ingredients in them is potato and oil. So they are safe. Spread crushed potato chips in a shallow dish.

To form tater tots, take 1 tablespoon of filling and push through a 1" ring mold.

Then roll in crushed chips. Place on baking sheet. 

Continue this process until all filling has been coated and turned into tater tots.

Bake for 35-40 minutes. Serve hot.

I like to serve them with Ranch and Ketchup.

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