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.