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Tater tot nachos
Photo: Idaho Potato Commission
From: Julie Crist, The Tot Cart, Philadelphia. Yield: 4 servings.

3 lb. frozen potato tots
½ cup spiced cheese sauce
½ cup salsa fresca (recipe follows)
¼ cup sour cream
3 tsp. taco seasoning
4 small lime wedges

Salsa Fresca (yields ½ cup):
1 medium tomato
1 green onion
1 Tbsp. chopped cilantro
2 tsp. lime juice
pinch of salt
pinch of sugar

For totchos: Mix sour cream with 2 tsp. taco seasoning. Pour mixture into a squeeze bottle to drizzle onto tots. Alternately, add in dollops to the tots. Prepare tots according to package directions, either baking or frying. Meanwhile, warm the cheese sauce to a pourable consistency. 

For salsa fresca: Chop the tomato (about ½ cup). Trim ends of green onion and slice lengthwise to achieve half-round slices. Combine chopped tomato and green onion in a small bowl. Add chopped cilantro, sugar, salt and lime juice. Mix thoroughly and set aside.

For each serving: Place 12 oz. tots into a mixing bowl and sprinkle ¼ tsp. taco seasoning evenly over them and mix well to coat. Place tots onto a serving dish. Pour 2 Tbsp. cheese sauce over the top, covering as many as possible. Top with 2 Tbsp. salsa fresca, then 1 Tbsp. sour cream mixture. Garnish with a lime wedge. Repeat with remaining 3 servings and serve immediately.

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