- 3 large russet potatoes
- 3 Ounces smoked Cheddar cheese, shredded
- 3 Ounces Gouda cheese, shredded
- 1 Teaspoon salt
- ¼ Teaspoon ground black pepper
- Vegetable oil
- Cornstarch, for dredging
Preheat the oven to 350 degrees F.
Roast the potatoes, with their skin on, for 25 minutes (they should still be hard in the middle).
While still hot, carefully peel the potatoes and shred on a box grater into a bowl; cool slightly. Once the potatoes are just warm, mix in the cheese and season with the salt and pepper. Form into ½-ounce cylinders, 1 ½-inches tall and 1-inch round; reserve in the fridge until ready to use.
In a large pot, heat a few inches of oil over medium heat until a deep-fry thermometer reads 350 degrees F.
Just before serving, dredge the tater tots in cornstarch and drop in the oil. Fry until golden brown. Serve immediately.