Potato Tottlers with Pimento cheese and Guajillo Ketchup



  • 15 pounds Idaho® russet potatoes, peeled and diced 1/2-inch cubes (about 5.25 quarts)
  • 12 strips bacon, cooked, chopped
  • 1-1/2 quarts thinly sliced scallion
  • 6 tablespoons finely chopped fresh rosemary
  • 6 tablespoons paprika
  • 3 tablespoons granulated garlic


Pimento Cheese:

  • 25 pounds cream cheese, room temperature
  • 5 pounds white Cheddar cheese, shredded
  • 2 cups mayonnaise
  • 1 cup sambia oelek or sriracha
  • 1-1/2 teaspoons granulated garlic


Guajillo Ketchup:

  • 4 dry guajillo peppers
  • 6 tablespoons ketchup
  • 1/2 cup water reserved from peppers
  • 1 tablespoon honey
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 2 teaspoons fresh oregano
  • 2 teaspoons finely chopped fresh oregano
  • 2 teaspoons finely chopped fresh thyme


  1. To prepare Tottlers: Boil potatoes in salted water just until tender, 3-5 minutes. Drain well. Refrigerate until cool.
  2. Fry potato cubes in 375°F oil until medium golden brown. Drain.
  3. Combine fried potato cubes, bacon, scallion, rosemary, paprika and garlic in a large bowl.
  4. Mash ½ of the potato mixture with large spoon or blend well with hands, compacting and pressing to make a chunky-mashed mixture that sticks together.
  5. Press portions into 2-inch ring molds (2-inch diameter by about 1-inch high), packing very firmly. Refrigerate until cold. Keep refrigerated until ready to serve.
  6. To prepare Pimento Cheese: Combine all ingredients in a mixer with paddle attachment or stir well in a large bowl.
  7. To prepare guiajillo ketchup: Soak peppers in warm water 20 minutes or until softened. Drain, reserving 1/2 cup water. Discard stems and seeds.
  8. Combine peppers, reserved water and remaining ingredients in a blender. Whirl until smooth. Press through sieve if needed to make very smooth.
  9. To serve: Per order, fry 3 tottlers in 375°F oil until browned. Remove and drain. Spread 2 tablespoons pimento cheese on serving plate. Arrange tottlers on top. Dollop with 1 teaspoon sour cream and a drizzle of guajillo sauce*. Garnish with bacon bits and green onion.
  10. Or, as an option, serve guajillo sauce separately for an addition as desired.
Print Recipe

Yield: 12

Carl Chambers
Provisions (Cunningham Restaurant Group)
Indianapolis IN

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