Fully-Loaded Stuffed Homemade Tater Tots

In a large bowl, combine the mashed potatoes, bacon, chives, cheese and sour cream. Stir to combine.

Beat the eggs in a shallow bowl and set aside. Add the flour into another shallow bowl and mix with the Cajun seasoning. Put the breadcrumbs in a third shallow bowl.

Add about a tablespoon of the potato mixture into the flour. With your hands shape it into a tot and coat it in the flour. Then dredge it in the egg, and then coat it with the breadcrumbs. Roll to coat. Use your hands to reshape it back into a tater tot if necessary. Place it on a baking sheet or plate. Continue with the remainder of the potatoes. Place the sheet of tots into the freezer for 30 minutes.

Heat about an inch of oil in a heavy duty skillet over medium heat. (If you have a thermometer, you want the oil at about 350 F.) Test the oil by dropping one tater tot in the oil. It should take about 2-3 minutes to cook. If it cooks too fast, turn the temperature down.

Cook the tots in batches (leave some space between them in the skillet) until they are golden brown. When done, remove each one from the oil to drain on a paper towel lined plate. Repeat frying the rest.

Sprinkle with salt and serve with your favorite dipping sauce.