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cheesecake factory loaded baked potato tots

Loaded Baked Potato Tots Recipe

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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs russet potatoes
  • 3 tbsp sour cream (for the filling)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup shredded sharp cheddar cheese, divided
  • 4 strips bacon, cooked and crumbled, divided
  • 2 eggs
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 tbsp olive oil
  • 3 tbsp sour cream (for serving)
  • 2 tbsp fresh chives, thinly sliced

Method
 

  1. Peel and cube the russet potatoes into 1-inch pieces, boil in salted water for 15 to 18 minutes until fork-tender, drain, and rest in the colander for 3 to 4 minutes.
  2. Mash the hot potatoes with the sour cream, garlic powder, onion powder, salt, pepper, ½ cup cheddar, and half the bacon until smooth. Refrigerate for 20 minutes if the mixture feels wet.
  3. Scoop 2-tablespoon portions and roll into short cylinders about 1½ inches long. Place on a parchment-lined baking sheet and refrigerate for 15 minutes.
  4. Preheat the oven to 425°F (220°C). Dredge each tot in flour, dip in beaten egg, then press into panko. Return to the baking sheet and drizzle with olive oil.
  5. Bake for 22 to 25 minutes, flipping once at 12 minutes, until the coating is deep golden brown.
  6. Arrange on a serving plate, top with the serving sour cream, remaining cheddar, remaining bacon, and sliced chives.

Notes

These tots can be shaped and coated the night before and held in the fridge on the baking sheet — a real help if you are making them for a group. The one thing worth watching is the moisture level in your filling; a potato that was not fully drained will give you tots that crack or spread during baking, so that rest in the colander is not a step to skip.