Ingredients:

Tater Tots

• 4-½ pounds Idaho^® Russet Potatoes
• 6 eggs
• 1½ tablespoons kosher salt
• ¾ teaspoon ground pepper
• 1½ cups all-purpose flour
• oil for deep frying

Skillet

• 3 ounces unsalted butter
• 6 ounces (1½ cups) diced onion
• 6 ounces (1½ cups) diced red bell pepper
• 6 ounces (1½ cups) diced yellow bell pepper
• 6 ounces (1½ cups) diced green bell pepper
• 6 ounces mushrooms sliced ¼-inch (about 2 cups)
• 2 pounds spinach leaves, coarsely chopped (about 2 quarts packed)
• 12 ounces Roma tomato, diced
• 2 ounces (about 1 cup) chopped kale leaves
• 6 ounces (about 1½ cups) sliced black olives, drained
• 6 ounces jack cheese, grated
• Kosher salt to taste
• Fresh ground pepper to taste
• sliced avocado and snipped chives for garnish

Directions:

Tater Tots

1. Scrub potatoes; boil in a large pot of water until firm-tender. Drain and cool completely. Remove skin. Refrigerate until well chilled.
2. Grate potatoes on the small hole of a box grater. Place in a bowl and season with salt and pepper.
3. Place 8-10 ounces tater tots in an individual casserole or oven-proof skillet. Top with 3-4 ounces of the vegetables and top with cheese, making sure to cover all the vegetables with cheese
4. Form tater tots with a round cutter or use two soup spoons to form into 1-1/2-inch by 3/4-inch ‘tots’. About 1 rounded tablespoon potato mixture per tot.
5. Roll tots in flour and set aside
6. Deep fry at 350°F until golden brown and cooked through. Drain well. Hold until ready to serve.

Skillet

1. Heat butter in a large sauté pan. Saute onions, bell peppers and mushrooms until softened. Add spinach, tomatoes, kale and olives; cook until greens are just wilted.
2. Place 7-8 tater tots in an individual casserole or oven-proof skillet. Top with a portion of the vegetables and Jack cheese, making sure to cover all the vegetables with cheese
3. Broil briefly until cheese is melted
4. Serve in hot casserole or transfer to a serving plate.
5. Garnish with avocado and chives