Tater Tots


  • strips crispy bacon, chopped
  • 2 1/2 pounds russet potatoes, peeled
  • tablespoon extra-virgin olive oil
  • 1 tablespoon rice flour
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 cup freshly grated sharp cheddar cheese
  • 3 tablespoons chopped green onion, extra for garnish


  • 1/2 cup sour cream for serving


  1. Cook potatoes in salted boiling water for 6 minutes.  Drain and set aside to cool.
  2. Once potatoes can be handled, use a grater to grate into a large bowl. 
  3. Add remaining ingredients to bowl and mix until all ingredients are incorporated. 
  4. Place potato mixture into bottom tray of Meatball Master, spread evenly then place lid on top.  Make sure to press down on lid to ensure cutters go through the mixture.  Store in freezer for at least an hour. 
  5. Fry Tater Tots in small batches for 3-5 minutes or until golden brown.
  6. Serve with sour cream drizzled over top.
  7. Enjoy!
To Bake (instead of frying)
  1. After the tater tots have been frozen, place on a baking sheet. 
  2. Spray with cooking oil and place in a preheated 425 degree oven. 
  3. Bake for 10 minutes, then flip each tot and continue baking for another 10-15 minutes. 
  4. If still not golden brown you can broil for 3-5 minutes more.  
  5. Serve with sour cream drizzled over top.
  6. Enjoy!