Tater Tots are tossed in Frank’s Buffalo Wing Sauce, topped with shredded chicken, a good dollop of Blue Cheese Dressing and served as an appetizer. You may never eat Tater Tots the same way again!
Buffalo Tater Tots
We buy deli cooked roasted chickens for a lot of meals. The deli does all the rotisserie work, we just shred it up for quesadillas, enchiladas, and now – Tater Tots Buffalo Style!
This appetizer is so quick and easy to make! Here are the simple ingredients:
We hope you make this recipe and enjoy it. Here are a couple more pics…
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Fun facts about Tater Tots
- The product was created in 1953 when Ore-Ida founders F. Nephi Grigg and Golden Grigg were trying to figure out what to do with leftover slivers of cut-up potatoes. They chopped up the slivers, added flour and seasoning, then pushed the mash through holes and sliced off pieces of the extruded mixture. The product was first offered in stores in 1956.
- Originally, the product was very inexpensive… people did not buy it at first because there was no perceived value. When the price was raised, people began buying it. Today, Americans consume approximately 70 million pounds of Tater Tots per year.
- “Tater” is slang for potato; “Tots” may have been derived from their diminutive size, or because they are often served to children. In some regions, the term “Tater” is dropped, and the snack is informally called “Tots”. Source: Wikipedia
Recipe adapted from Sam the Cooking Guy on his TheSamLiveCast YouTube page. (The video is about 17 minutes long, but most of the cooking is in the first couple of minutes and the last 4 or 5 minutes).
Leave a Comment below if you try these. I’d love to know what YOU think about them.