Healthy Baked Tater Tots (Sour Cream and Onion!)
A super easy, much lighter take on a classic tater tot. These bake up creamy in the centers and extra crunchy on the outside, thanks to some panko breadcrumbs. You can flavor them however you like as well. Smoked cheddar cheese and chipotle powder would delicious, and some fresh cilantro, pickled jalapenos, and cumin would give them a Mexican vibe.
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- 4 Russet potatoes, cut into 1-inch pieces (peeled or not)
- Salt and pepper, as needed
- 1/2 cup plain Greek yogurt
- 1 teaspoon garlic powder
- 2/3 cup finely chopped scallions or chives
- Olive oil, as needed
- 1 heaping cup Panko breadcrumbs (plus more as needed)
Instructions
- Preheat the oven to 425 degrees F.
- Put the cut potatoes into a large pot filled with water to cover. Set the heat to high, bring to a boil, and salt the water like the sea. Let the potatoes boil until they’re fork tender and then drain the pot, returning the potatoes to it.
- Add the yogurt, about 2 tablespoons of olive oil, the garlic powder, and a generous pinch of salt and freshly cracked pepper to the potatoes. Using a potato masher (or something similar) thoroughly mash everything until the mixture is very smooth and well-blended.
- I usually cool mine in the fridge for about 10 minutes, to speed things up, but if your mixture is cool enough to shape/handle – go for it. Shape the potato mixture into about 1.5-inch balls and if you really want the classic “tots” shape, you can gently press them and square off the ends. They work great left round, too.
- Pour the panko on a plate and moisten completely with olive oil (a few tablespoons or so). Season with a pinch of salt and pepper. Roll the tater tots around in the panko, pressing it gently in so it coats all sides. Place them on a baking sheet(s). Bake for at least 25 minutes, and up to 45 (depending on how browned you like them).
- They will set up a bit as they cool, and become easily handheld and dippable into whatever sauce (Ketchup! Flavored mayo!) you like.
Notes
- Sour cream can be subbed for the yogurt.
- The bake time is given in a range, as the tots only need about 25 minutes in the oven to be fully crunchy and cooked. But to pick up more color, they’ll need to go a little longer. Totally up to you! The good news is that they’re very hard to overcook. You almost can’t.
- I can’t be bothered to care about a potato peel. I just can’t. I don’t love the task of peeling them, and they don’t effect the tots at all. So, peel them if you like, but just know that it’s totally fine if you don’t.