Cheesy Fried Taters Recipes

Steps:

• Bring a large pot of water to a boil. Add whole potatoes; boil until just soft, 15 to 20 minutes.
• Shred potatoes using a food processor. Transfer to a large bowl; allow to cool, about 10 minutes.
• Mix Cheddar cheese, fontina cheese, seasoned salt, garlic powder, and black pepper into potatoes until well combined. Shape 2 tablespoons of potato mixture at a time into thick disk shapes.
• Pour flour into a bowl. Whisk eggs together in a separate bowl. Pour panko into a separate bowl. Roll potato disks in flour, coat with egg, and roll in panko.
• Heat 2 inches oil in a heavy skillet to 350 degrees F (175 degrees C). Fry tots in batches until crispy and golden, about 4 minutes. Cool on a paper towel-lined tray, about 5 minutes. Season with salt.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cook bacon in a large cast iron skillet over medium-high heat until crispy on both sides, about 10 minutes. Place on a paper towel-lined plate and set aside, keeping the bacon grease in the skillet.
• Reduce the heat to medium and add potato nuggets to the skillet. Season with garlic salt and toss until evenly coated. Cook until the outsides are crisp, about 10 minutes, turning carefully with a spatula once or twice. Remove the skillet from heat.
• Carefully remove 1/2 of the potato nuggets from the skillet and spread out remaining nuggets in a single layer. Top with 1/2 of the Cheddar cheese. Place remaining nuggets on top of the cheese and top with remaining cheese.
• Transfer the skillet to the preheated oven and bake until nuggets are warmed through and the cheese is melted and starts to turn golden brown, about 10 minutes.
• While the nuggets are baking, crumble the cooked bacon. Remove the skillet from the oven and top with crumbled bacon, sour cream, and green onions.

Steps:

• In a large skillet, pour the olive oil and heat on med-high heat.
• Wash potatoes well and cut with skin on into thin cubes or triangles.
• Add potatoes to skillet.
• Next sprinkle the lemon& pepper, garlic salt, garlic powder and essence over the potatoes as you turn them to make sure you get all of the potatoes.
• Lower your heat to medium and turn potatoes until browned on each side.
• Takes about 10-15 minutes.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, drain and crumble; leave grease in pan.
• Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown.
• Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.

Steps:

• Chunk potatoes into large pieces and put in sauce pan.
• Add onion and salt.
• Cover with water.
• Cover and boil until a fork goes easily into potatoes.
• Drain all but 2 inches of water from the pan.About 3/4c.
• Add Velveeta.
• Cover and return to burner.
• When mostly melted, stir.
• Top with parsley and pepper.
• Let cool for 5 minutes.The longer they sit the better they are.
• You can't make enough!
• Hope the correction helps.

Steps:

• Cut potatoes and add onion and green pepper. Fry until done (or until how you like them).
• Just before taking out of pan, add cheese slices over potatoes. Cover until cheese is melted and serve.

Steps:

• Mix everything but the Colby cheese and french's onions in a large bowl (make sure tots are still frozen so they don't break apart).
• Scoop mixture into one 9x13 pan.
• Bake uncovered at 350 degrees for one hour.
• Top with Colby cheese and then French's onions and bake for another 5-10 minutes until onions are golden brown.