• 9 Ratings

Dunk these cheesy potato tots in our homemade sriracha sour cream dip.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Place a 15 x 10-inch baking pan in oven. Preheat oven to 425°F. Meanwhile, microwave leftover potatoes in medium bowl 30 seconds on 100% power (high); stir to soften. Stir in the cheese, egg, flour, chives, and salt. Place panko in a shallow bowl. Using a small cookie scoop, drop potato mixture into panko, a few at a time. Roll to coat with panko and shape as desired. Add butter to preheated pan. Return to oven for 1 to 2 minutes or until melted. Tilt pan to distribute butter. Arrange potatoes in prepared pan.

  • Bake 8 minutes. Turn; bake 8 minutes more or until golden. For dipping sauce, combine sour cream and sriracha. Serve with potatoes.

Nutrition Facts

207 calories; 12 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 55 mg cholesterol; 423 mg sodium. 220 mg potassium; 19 g carbohydrates; 1 g fiber; 2 g sugar; 4 g protein; 0 g trans fatty acid; 430 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 65 mg calcium; 1 mg iron;


9 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1