|SERVINGS||PREP TIME||TOTAL TIME|
|32||10 min||45 min|
1 1/2 pounds russet potatoes
1/3 cup Wisconsin pepper jack cheese, shredded
2 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1 cup Wisconsin sharp cheddar cold pack cheese (or your favorite flavor)
2 ounces cream cheese
1. Heat oven to 450°F. Prick potatoes all over with fork. Wrap in a damp paper towel and place on microwave-safe plate. Microwave 2 minutes, turn over and microwave 2 minutes more, or until potatoes are just beginning to soften. Allow to cool slightly.
2. Carefully peel potatoes, then shred into a medium bowl. Add pepper jack, flour, garlic powder, seasoning salt and pepper; mix well. Line baking sheet with foil and spray well with olive oil or cooking spray, or line with parchment. Use a tablespoon scoop to form tots and place on prepared pan.
3. Bake tater tots 20-25 minutes or until browned and crisp, turning frequently during baking.
4. Meanwhile in microwave-safe dish, heat cold pack and cream cheese in 30-second intervals, stirring after each, until warm and smooth. Serve with tater tots for dipping.