Peppy's Loaded Tots Recipe

Prepare potatoes

Cut peeled russet potatoes into large even chunks. Place in a pot, cover with cold salted water, bring to a simmer and cook until just tender (about 10–12 minutes). Drain completely and return to the hot pot off the heat for 1–2 minutes to dry out excess moisture.

Rice or mash

While still hot, rice the potatoes through a ricer or finely mash with a fork/masher until smooth with no lumps. Spread on a sheet pan to cool slightly (5 minutes)—this helps remove steam and reduces moisture.

Make tot mix

Measure 2.5 cups of riced/mashed potato into a bowl. Add 3/4 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp melted bacon fat (or oil/butter). Gently fold until just combined — do not overwork, or mixture becomes gummy. The mixture should hold together when pressed; if too wet, add up to 1–2 tbsp more flour.

Prepare cheeses and bacon

Grate the smoked gouda and sharp cheddar finely and combine. Chop cooked crisp bacon into small bits. Measure so each tot will get about 1/2 teaspoon of mixed cheese and a small bit of bacon when assembling.

Assemble stuffed tots

Lightly flour your hands. Portion the potato mixture into 1½–2 tablespoon portions. Flatten each portion into a 2-inch round disc in your palm, place ~1/2 teaspoon cheese mixture and a small pinch of chopped bacon in the center, then fold the potato around the filling and roll between your palms to form an oblong tot shape, sealing seams so cheese is enclosed. Repeat until all mixture is used. If using, chill assembled tots on a tray for 15–20 minutes to firm before coating/frying.

Coat tots

Set up a breading station: flour in one bowl, beaten egg in another, panko in a third. Lightly dust each stuffed tot in flour, tap off excess, dip in beaten egg, then roll in panko to thoroughly coat. Place on a tray ready for frying. If you prefer without panko, skip this step and fry the uncoated tots directly.

Heat oil

In a deep skillet or heavy pot, heat 3–4 cups vegetable oil to 350°F (175°C). Use a thermometer for accuracy. Maintain oil temperature by frying in small batches (6–8 tots per batch) so it doesn’t drop too low.

Fry tots

Carefully add assembled tots into the oil, seam-side down if possible. Fry until golden brown and crisp, about 3–4 minutes per side (total 5–7 minutes depending on size and coating). If using panko, they may brown faster—watch closely. The internal cheese should be melted; remove with a slotted spoon to a paper towel-lined tray to drain.

Crisp finish (oven option)

If you prefer to finish in the oven or avoid deep frying, preheat oven to 425°F (220°C). Place tots on a parchment-lined sheet, spray lightly with oil, and bake for 18–22 minutes, turning once, until deep golden and heated through. Note: oven-baked will be less uniformly crisp than deep-fried.

Check for doneness & rest

Let finished tots rest 1–2 minutes so cheese settles slightly before serving. If any cheese has escaped, use a spoon to remove excess oil.

Make sauce

Whisk together 1/2 cup sour cream, 1 tbsp sriracha, 1/2 tsp fresh lime juice, 1/4 tsp garlic powder, 1/8 tsp salt and a pinch of black pepper until smooth. Taste and adjust sriracha for spice level or lime for brightness.

Plate and garnish

Arrange tots on a serving platter, sprinkle with chopped chives and extra crumbled bacon if desired, and serve immediately with sriracha sour cream on the side for dipping.