What are chipotles in adobo?

Chipotles in adobo are dried, smoked jalapeño peppers that have been rehydrated and cooked in a tangy, slightly sweet, and spicy tomato-based sauce. They add a rich, smoky flavor and mild to moderate heat to various dishes, often used in Mexican and Tex-Mex cuisine.

Where did tater tots originate from?

Tater tots, the bite-sized, deep-fried potato snacks, were originally created by the Ore-Ida company in the United States. They were introduced in the 1950s as a way to utilize leftover potato scraps and cuttings, quickly becoming a popular and iconic American comfort food.

Can I bake instead of frying these tots?

While it's possible to bake tater tots, frying is typically preferred for achieving the crispiest result because it exposes the tots to higher, direct heat, allowing them to develop a more uniformly crisp exterior. Baking tends to produce a slightly less crispy texture since the heat is less intense and may not evenly distribute as in frying.

The Best Loaded Tater Tots

Name: Loaded Tater Tots
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 4 medium-sized russet potatoes (yields about 4 cups when mashed); 4 scallions, chopped; 1/2 cup seasoned Italian breadcrumbs; 1/2 cup vegan sour cream; 1/2 cup vegan mozzarella, chopped very fine; 1 teaspoon salt; 1/4 tsp fresh cracked pepper; plenty of vegetable, canola or grapeseed oil, for frying; 1 cup vegan mayo; 2-3 TB chopped chipotle peppers from canned chipotles in adobo sauce

Description

These loaded tater tots come with an unexpected twist – all the toppings that would typically be placed on top of the tots go inside them! This recipe is inspired by Bon Appétit’s Tater Tots with Spicy Mayonnaise recipe.

Ingredients

for the tots

4 medium-sized russet potatoes (yields about 4 cups when mashed)
4 scallions, chopped
1/2 cup seasoned Italian breadcrumbs
1/2 cup vegan sour cream
1/2 cup vegan mozzarella, chopped very fine
1 teaspoon salt
1/4 tsp fresh cracked pepper
plenty of vegetable, canola or grapeseed oil, for frying

for the chipotle mayo

1 cup vegan mayo
2-3 TB chopped chipotle peppers from canned chipotles in adobo sauce

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Instructions

to bake the potatoes

Preheat oven to 400.
Prick potatoes all over with a fork and place directly on the middle rack. Bake for an hour or so until they are soft when squeezed. Let them cool, then half them and scoop out the insides. Discard the skins. It should yield around 4 cups of mashed potato (slightly adjust the rest of the ingredients if you have more or less potato).
Add in the scallions, breadcrumbs, vegan sour cream, vegan mozz, and salt and pepper, and mix until well-combined. Scoop out 1 tablespoon-sized balls and roll between your palms until smooth.

to fry the tots

place several inches of oil into a heavy cast-iron pot. (I use this Lodge brand pot for frying.) Bring oil to 350 degrees over medium-high heat (you can also test the oil’s readiness by inserting a wooden spoon into the oil and touching it to the bottom of the pot. If bubbles form around it immediately, you are ready to fry.)
Fry in small batches of 5 or so until they are golden brown. Transfer to paper towels to drain while you fry the rest.
Serve immediately with the chipotle mayo.

Notes

Feel free to use chopped vegan cheddar here as well!

Prep Time: 60 minutes
Cook Time: 15 minutes
Category: Appetizer, Snack
Method: Deep Fried, Baked
Cuisine: American