This grown-up version of a childhood favorite stars as a side. These tater tots are stuffed with gouda cheese - a slight twist, but still keeping the American heritage. They make a great go-along to steaks, poultry and seafood.
3 large russet potatoes
3 oz. smoked cheddar cheese
3 oz. Gouda cheese, shredded
1 tsp. salt
1/4 tsp ground black pepper
Cornstarch for dredging
- Preheat oven to 350°F. Roast potatoes with skin on for 25 min. (they will still be hard in the middle). While hot, peel potatoes and shred into a bowl; cool slightly.
- Mix warm potatoes with both cheeses; season with salt and pepper. Form into 1/2-oz. cylinders, 1 1/2-in. tall and 1-in. round; reserve in refrigerator.
- For service, heat several inches of oil to 350°F in large pot. Just before serving, dredge tater tots in cornstarch and fry until golden brown. Serve immediately.