- 1 (28 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- salt to taste
- 2 1/2 cups cooked pulled pork
- 1 cup barbeque sauce
- 1/4 cup sour cream
- 1/2 teaspoon smoked paprika
- White Cheddar Cheese Sauce:
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 2 1/2 cups milk
- 5 ounces shredded white Cheddar cheese
- salt and ground black pepper to taste
- 1 cup canned pinto beans, drained
- 1/2 cup chopped roasted red bell peppers
- 1 tablespoon thinly sliced green onion (optional)
- 1 teaspoon minced thyme (optional)
- Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets on a baking sheet in a single layer.
- Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Transfer to a large bowl; season lightly with salt.
- Mix pulled pork and barbeque sauce together in a bowl until pork is evenly coated.
- Whisk sour cream and smoked paprika together in a small bowl.
- Melt butter in a saucepan over medium heat. Whisk in flour until a paste forms, 2 to 3 minutes. Whisk in milk until no lumps remain. Cook and stir until sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat; whisk in Cheddar cheese until melted. Season sauce with salt and pepper.
- Drizzle Cheddar cheese sauce over potato nuggets. Cover with pulled pork mixture and dollops of sour cream. Top with pinto beans, roasted peppers, green onion, and thyme.
04/30/2018
recipepes.com
Loaded Pulled Pork Totchos, recipe
PT15M
PT1H
5
455 calories
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