Is there something in your mouth? Like, right now?! Drop it out. Get it out of there! You need to put these in there and if there is some kind of mess in your mouth there won’t be room for these crunchy on the outside, soft and fluffy on the inside Baked Tater Tots.
I recently had a 2 Weird Hungry Girls podcast guest who also visited my Pure Food for Thought TV show. We talked about his illness, haters, lovers and taters. Shane Burcaw, author and Emmy Award Winner, stopped by to share the scoop on his non-profit passion Laughing at My Nightmare. Listen to his podcast interview and TV interview (below) and please consider donating for to his cause!
I’m posting his award winning video just under the recipe and one of my interviews in this post. Listen as you bake these taters. Then find his page and consider donating! Even a few $$ helps!
When Shane said his favorite snack might be tater tots I had to work on a healthier version! Tater tots are deep fried. Nobody needs those extra calories, especially if you top them with Shane’s favorite tater dipping sauce (you’ll need to listen in to hear how he enjoys his tots).
Hope you enjoy these taters and Shane’s interview as much as I did!
You will want the texture to look like this. It may take forming a few and tossing them back into the bowl until you get the hang of it. I use the palm on my hand and then wrap my middle and ring finger, around the potato dough, to help form a roll. Geez, I hope that makes sense!
I prefer the extra crunch the corn flakes give this snack treat. Skip it if you like, just follow through step 7.
- 1 pound baking potatoes
- 2 tablespoons grated parmesan cheese
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground pepper
- ⅛ teaspoon paprika or smoked paprika
- 3-4 tablespoons extra virgin olive oil
- 1 cup corn flakes (cereal), crushed
- 1 tablespoon grated parmesan cheese
- Cut the potatoes in half. Place in a medium saucepan and cover with water. Bring to a boil, reduce to a simmer and cook for about 10-15 minutes (based on size). * TIP Do not overcook, you're not making mashed potatoes. You will want to grate them so you'll need them still a bit firm.
- Remove the potatoes from the water and allow to cool.
- Peel the skin off the cooled potatoes; shred with a box grater (large grate).
- Preheat the oven to 450ºF. Line a baking sheet with parchment paper or grease a baking sheet.
- Combine the potato with the parmesan cheese, salt, garlic, onion, pepper and paprika.
- In a small bowl combine the corn flakes and parmesan cheese; set aside. Pour olive oil in a small bowl; set aside.
- Using your hands, firmly form 1 heaping tablespoon into a tater tot shape until all tots are formed.
- Dip each tater tot into the olive oil, shaking off the excess, and roll in the crushed corn flakes mixture.
- Place on the baking sheet. For an even toasting, bake for 10 minutes, remove from oven and gently roll each tater over, return to oven and bake 15 more minutes.
Her is Shane’s video. It was my first introduction to what he does and his book. Please take a minute to watch and give!