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.
Gluten-Free Buffalo Cheddar Tater Tots
Ingredients
- 8 russet potatoes baked, halved, and filling scooped out (equivalent to about 7-8 cups of mashed potato “meat”)
- 2/3 cup buffalo sauce
- 2 cups shredded cheddar cheese
- 1/3 cup cassava flour
- 2 tbsp 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
- 1/2 cup ranch dressing for serving
Directions
- Preheat the oven to 400°F. Poke the whole potatoes with a fork about 8-10 times to release steam as they bake. Coat the potatoes in olive oil and season with salt. Roast the potatoes for 1 hour, until tender inside. Once done, slice the potatoes in half and scoop out the filling, leaving you with about 7-8 cups of mashed potato “meat.” Set the potato filling aside and save the skins for another recipe if desired.
- In a large bowl, combine the mashed potato filling with buffalo sauce, shredded cheddar cheese, garlic powder, and cassava flour. Mix thoroughly using your hands or a large spoon until everything is well incorporated. If the mixture feels too wet, add more cassava flour, 1 tablespoon at a time. If it’s too dry, add a little more buffalo sauce. Taste the mixture and adjust seasoning with salt and pepper.
- Take about 1 tablespoon of the potato mixture and roll it into a small, rounded rectangle shape, similar to traditional tater tots. Repeat this process with the remaining mixture until all tots are formed.
- Heat a large pot or deep skillet with enough oil to fully submerge the tater tots. Heat the oil to 350°F over medium-high heat. Test the oil with one tater tot—if it bubbles immediately when submerged, the oil is ready. Fry the tater tots in batches, adding 5-10 at a time, and cook for 2-4 minutes until golden brown and crispy. Remove the tots and place them on a paper towel-lined plate to absorb excess oil. Repeat with the remaining tots.
- Serve the crispy buffalo tater tots with a small bowl of ranch dressing for dipping. If you made these ahead of time, you can reheat them to re-crisp in an air fryer at 350°F for 5-10 minutes or roast them in the oven at 425°F for 10-15 minutes.
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