Poutinertots Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Poutinertots Recipe). Poutine made with Tater Tots® equals Poutinertots! The crispy tots hold up well to the gravy, plus the name is fun to say.

Brief

Prep 10 mins

Cook: 31 mins

Total: 41 mins

Servings: 8

Yield: 8 servings

Poutinertots Recipe

Ingredients

1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)

1 cup cold water

1 (.75 ounce) packet dry brown gravy mix

6 ounces cheese curds

Parker's Famous Margaritas

Appetizer and Snack

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet and spread potato nuggets onto sheet.

Step 2

Bake in the preheated oven stirring halfway through cooking until golden brown and crispy 25 to 35 minutes.

Step 3

Whisk cold water and gravy mix together in a saucepan; place over medium heat and cook stirring frequently until gravy comes to a boil. Reduce heat and simmer for 1 minute. Remove gravy from heat.

Step 4

Place potato nuggets on a serving platter sprinkle cheese curds over potato nuggets and pour gravy over the top.

Nutritional Information

Poutinertots Recipe

Servings Per Recipe:8

Calories: 288

% Daily Value *

Protein: 8.2g 17%

Carbohydrates: 29.8g 10%

Dietary Fiber: 2.7g 11%

Sugars: 0.8g

Fat: 18g 28%

Saturated Fat: 6.6g 33%

Cholesterol: 22.4mg 8%

Vitamin A Iu: 213.8IU 4%

Niacin Equivalents: 1.2mg 9%

Vitamin C: 1.4mg 2%

Folate: 4.6mcg 1%

Calcium: 157.7mg 16%

Iron: 0.2mg 1%

Magnesium: 7.1mg 3%

Potassium: 321.5mg 9%

Sodium: 713.7mg 29%

Calories From Fat: 161.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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