Tater Tot Nachos with Chef Matt Dean Pettit

Ingredients

• 10 pieces Medium Potatoes (peeled, baked at 450°F, cooled, then shredded)
• 4 tsp All-Purpose Flour (for binding the tots)
• 1 pinch Salt (to taste)
• to taste pinch Black Pepper (freshly ground)
• 1 tbsp Garlic Powder
• 1 tsp Steak Spice (or steak seasoning blend)
• 1 tsp Smoked Paprika
• 2 cup Canola Oil (for deep‑frying the tots)
• 1 piece Jalapeno (seeded and diced)
• 2 pieces Shallots (minced)
• 2 tbsp Unsalted Butter
• 2 tbsp All-Purpose Flour (for the queso roux)
• 2 cup Whole Milk
• 1 cup Shredded Cheddar Cheese (full‑fat for meltiness)
• 1 cup Shredded Monterey Jack Cheese
• 4 pieces Cooked Bacon Strips (crumbled)
• 1/2 cup Salsa
• 1/2 cup Baked Beans
• 1/4 cup Cucumber (diced)
• 1/2 cup Guacamole
• 1/2 cup Diced Tomatoes
• 1/2 cup Shredded Lettuce

Instructions

1. Bake the Potatoes

   Preheat the oven to 450°F. Peel 8‑12 medium potatoes, place them on a baking sheet, and bake for 35‑40 minutes until tender.

   Time: PT40M

   Temperature: 450°F

2. Cool and Shred

   Allow the baked potatoes to cool for about 10 minutes, then grate them using a box grater or mandolin into fine shreds.

   Time: PT10M

3. Mix Tater‑Tot Binder

   In a large mixing bowl combine 4 tsp flour, a pinch of salt, pepper to taste, 1 tbsp garlic powder, 1 tsp steak spice, and 1 tsp smoked paprika. Stir until uniform.

   Time: PT3M

4. Form the Tots

   Add the shredded potatoes to the bowl, mix with hands or a spoon until the mixture holds together, then shape into small football‑shaped tots and place on parchment‑lined sheet.

   Time: PT10M

5. Chill to Set

   Transfer the formed tots to the refrigerator and let them set for at least 30 minutes.

   Time: PT30M

6. Fry the Tots

   Heat canola oil in a deep fryer or deep non‑stick pan to 350°F. Fry the chilled tots in batches until golden brown, about 5‑7 minutes total.

   Time: PT7M

   Temperature: 350°F

7. Cool Fried Tots

   Remove the tots with a slotted spoon, place on paper towels to drain, and let them cool for 5 minutes.

   Time: PT5M

8. Prepare Toppings

   While the tots cool, dice cucumber, tomatoes, crumble bacon, and have salsa, baked beans, guacamole, and shredded lettuce ready.

   Time: PT10M

9. Make the Queso

   In a skillet heat 1 tbsp canola oil over medium heat, add diced jalapeno and minced shallots, sauté until fragrant. Add 2 tbsp butter, melt, then whisk in 2 tbsp flour to form a paste. Reduce heat to medium‑low, slowly whisk in 2 cup milk, stirring constantly. Cook 3‑4 minutes until the mixture thickens and just begins to boil. Stir in shredded cheddar and Monterey Jack cheeses until smooth, then remove from heat.

   Time: PT10M

   Temperature: medium

10. Assemble the Nachos

    Stack the golden tater tots as high as desired on a serving platter, drizzle generously with the hot queso, and top with bacon, salsa, baked beans, cucumber, guacamole, diced tomatoes, and shredded lettuce.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

15g

Carbohydrates

30g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Garlic Powder: fresh minced garlic
• Instead of Steak Spice: cajun seasoning
• Instead of Smoked Paprika: regular paprika
• Instead of Canola Oil: vegetable oil, peanut oil
• Instead of Jalapeno: serrano pepper
• Instead of Shallots: yellow onion, finely diced
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: gluten‑free flour
• Instead of Whole Milk: 2% milk, unsweetened almond milk
• Instead of Shredded Cheddar Cheese: sharp cheddar
• Instead of Shredded Monterey Jack Cheese: Mexican blend cheese
• Instead of Cooked Bacon Strips: turkey bacon
• Instead of Salsa: pico de gallo
• Instead of Baked Beans: black beans
• Instead of Cucumber: zucchini
• Instead of Guacamole: avocado dip
• Instead of Diced Tomatoes: canned diced tomatoes, drained
• Instead of Shredded Lettuce: shredded cabbage

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper
• Grater or Mandolin
• Large Mixing Bowl
• Deep Fryer or Deep Non‑Stick Pan
• Tongs
• Skillet
• Whisk
• Spatula
• Serving Platter
• Knife
• Refrigerator

Critical Steps — Do Not Skip

• Shredding the baked potatoes finely for proper binding.
• Forming the tots tightly and chilling them before frying.
• Maintaining oil temperature at 350°F to achieve a crisp exterior.
• Whisking the queso continuously to prevent lumps and scorching.

Chef Tips from the Video

• Shape the tots like a football for a fun game‑day theme.
• Use a blend of sharp cheddar and Monterey Jack for the best melt and flavor.
• Season the baked potatoes lightly with salt before shredding for extra flavor.

Troubleshooting

Storage

Refrigerator: Store leftover tots and queso separately in airtight containers for up to 3 days.

Freezer: Tots can be frozen on a tray, then transferred to a zip‑top bag for up to 1 month; re‑heat by frying or baking.

Room temperature: Assembled nachos should be eaten immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake and shred the potatoes a day ahead; keep shredded potatoes in the fridge.
• Prepare the queso sauce up to 2 hours ahead and gently reheat before serving.
• Pre‑fry the tots, let them cool, and re‑heat in a hot oven (375°F) for 5 minutes before assembly.

Frequently Asked Questions