Gluten-Free Buffalo Cheddar Tater Tots

February 8, 2023

super easy

It’s Super Bowl week and I’m going ALL OUT! Yesterday I posted a Philly cheesesteak potato skin recipe (which you must make btw because they’re so delicious) and I randomly came up with this buffalo cheddar tot recipe to utilize the filling that was scooped out while making the potato skins. I honestly came up with this on the fly, I had no measurements in mind and really winged the whole thing. That being said, this is my attempt at putting together exact measurements for ease. Every potato is a different size, so you might have more or less “filling” than I had and you most likely will have to adjust these accordingly. For example, if the 2/3 cup of buffalo sauce makes your potato mixture too soft, you will have to add a little more cassava flour. Same thing vice versa – if the mixture seems too dry, feel free to add more buffalo sauce. Follow your instinct! It should not be too wet, and it should feel like a mashed potato ball with a slight bouncy starchy consistency. It should not be gluey and it should not be dry.

This recipe is gluten-free because I used cassava flour as my binder, but if you are not gluten intolerant and don’t want to buy cassava flour, feel free to use all purpose flour!

Not into traditional frying? You can spritz these with nonstick spray and air fry them for 15-20 minutes at 375 F.

@diningwithskyler
GF BUFFALO CHEDDAR TOTS ✨🧡🦅 the best way to use the filling from your potatoes if you make potato skins! #superbowlsnacks #superbowlrecipes #gamedayrecipes #glutenfreesnackideas #diningwithskyler #nowasterecipe
♬ Chillest in the Room – L.Dre

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Ingredients

Adjust Servings

	8 russet potatoes, baked, halved and filling scooped out (this is should be equivalent to about 7-8 cups of mashed potato "meat")
	2/3 cup buffalo sauce I used Franks Red Hot
	2cups shredded cheddar
	1/3cup cassava flour can sub all purpose or gluten-free all purpose - amount might be subject to change
	2tbsp garlic powder
	Salt, to taste (you might not need it because the Buffalo sauce is salty)
	Black pepper, to taste
	Avocado oil, vegetable oil or canola oil, for frying I used avocado oil because I like how it does have some healthier fats in it as well (found it at BJ's wholesale for a good price!)
	1/2cup ranch dressing, for serving

Directions

If you aren't using leftover potato skin filling (which you totally should!), start the recipe by poking the whole potatoes with a fork about 8-10 times. This helps release steam. Preheat the oven to 400 F. Coat in olive oil and season with salt. Roast for 1 hour, until tender inside. Slice in half and scoop out the filling. Place all the "mashed potato" filling in a large bowl and set aside. You'll be left with potato skins! If you do want to use these (which you 1000% should,) go to my Philly cheesesteak or cheeseburger potato skin recipes!

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To the potato mixture, add the buffalo sauce, cheddar cheese, garlic powder and cassava flour. Mix thoroughly with clean hands or a large spoon, until combined. If the mixture feels wet, add a little more cassava flour, 1 tbsp at a time. If the mixture feels dry, add a little more buffalo sauce, 1 tbsp at a time. Taste for seasoning and add salt and pepper if necessary.

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Separate this buffalo potato mixture into tots. Roll about a 1 tbsp portion in the palm of your hand and form a tater tot shape -- like a rounded rectangle. Repeat with all of the tots.

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Fill a large pot or deep skillet with enough oil to fully submerge the tater tots. Heat that oil to 350 degrees over medium high heat. When the oil is shimmering and hot, test one tater tot. It should bubble right away when you put it into the hot oil and take about 2-4 minutes to fry until golden brown. If the oil does not bubble, the oil is not hot enough! Continue to let it heat then try again until it does bubble right when the tater tot is submerged. Once it bubbles, add 5-10 tater tots at a time (depending on the size of your pot, you don't want to overcrowd the pan) and fry until deep golden brown and crispy. Set the tots on a paper towel and allow any excess oil to absorb. Repeat with all of the tater tots, then turn the heat off.

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When ready to serve, plate the tater tots with a small bowl of the ranch. If you made these ahead of time, you can reheat them in an oven or air fryer to re-crisp. Air fry for 5-10 minutes at 350 F or roast in the oven on a sheet pan at 425 F for 10-15 minutes .

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