Once a year I have to go to Las Vegas for my job in the pet business. As most of you know I make and sell
dog clothes for small breeds. I really don't like going to Vegas.
I know it is a draw... the bright lights, party town etc... I go for work. The one thing I do get out of it is all of the amazing food. A friend of mine in Oregon mentioned I should try STACK at the Mirage in Las Vegas. It is a casual place that serves amazing treats. One of them is Adult tater tots. I keep saying I am going to create these at home. So this is my shot. They are gluten free and a really yummy side dish. Especially since we are coming up on barbeque season.
These are so far the most amazing dish to ever come out of my kitchen. I hope you enjoy them as much as I do. They are naturally gluten free.
Adult Tater Tots
1 large baking potato
Canola oil as needed for frying
2 TBSP potato starch
1 egg
¼ cup minced shallots
1 tbsp minced chives
2 slices cooked crumbled bacon (or use baco as substitute)
4 oz Brie
Salt
Pepper
Lightly coat the potato in oil, season with salt and pepper, pierce it a few times with a fork and bake at 350 degrees until three-quarters cooked, approximately 40 minutes.
Remove potato and let it cool to room temperature.
Peel and box-grate the potato.
In a medium bowl, combine the grated potato, starch, egg, shallots, chives and salt and pepper to taste.
In another small bowl, thoroughly incorporate the chopped bacon and Brie.
Fill a one-ounce ring mold halfway with the potato mixture,
then place a small scoop of the cheese and bacon mixture in the center and top
Top with more potato. Press down to firmly compact the potato and unmold.
Repeat to use all ingredients
Fill a heavy skillet with enough vegetable oil to cover the tots. Heat oil at medium high, approximately 325 degrees, add tots and cook until golden brown. They start to float when they are done cooking.
I served mine with my homemade jalepeno ranch.
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