to bake the potatoes

1. Preheat oven to 400.
2. 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).
3. Add in the scallions, breadcrumbs, vegan sour cream, Daiya 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

1. 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 for 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.)
2. Fry in small batches of 5 or so until they are golden brown. Transfer to paper towels to drain while you fry the rest.
3. Serve immediately with the chipotle-mayo.