Gluten-Free Buffalo Cheddar Tater Tots
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.
|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