Bacon Shock Tots
Chef Rich Friedrich
P.J.W. Restaurant Group
Haddon Township, N.J.
To create this craveable alternative to loaded nachos, Chef Rich Friedrich of P.J.W. Restaurant Group maximizes value-added products. The dish starts with house-made tots, but readymade ones work just as well. Ranch dressing and packaged cheese sauce or queso saves more steps. The kitchen only needs to cook and chop the bacon and chop jalapenos to complete the dish.
Vegetable oil for frying
30 house-made or prepared potato tots
2-3 oz. (1/4-1/3 cup) Jalapeño Cheese Sauce (recipe follows)
2 oz. bacon, cooked and chopped (about 2 tbsp.)
1 oz. (1 tbsp.) Creamy Chipotle Ranch (recipe follows)
¼ oz. (1 tbsp.) thinly sliced or shaved jalapeño pepper, seeded
Jalapeno cheese sauce
1½ qt. American cheese sauce
2 oz. (1/4 cup) minced roasted jalapeños
(Or use purchased jalapeno-queso sauce and omit roasted jalapenos)
Creamy chipotle ranch
2 cups ranch dressing
2 cups chipotle ketchup
1. In deep fryer, heat oil to 350 F. Fry tots for 3 to 4 minutes until exterior is golden
brown. Drain excess oil from tots before transferring to a skillet for service.
2. For jalapeno cheese sauce, combine cheese sauce and roasted jalapenos. Per serving, drizzle about 1 tablespoon over tots. Sprinkle with chopped bacon.
3. For creamy chipotle ranch, combine dressing and ketchup until blended. Transfer to squeeze bottles and drizzle in a zigzag pattern over tots. Sprinkle shaved jalapenos on top.
Photo courtesy of Idaho Potato Commission