Recipe: Tater Your Own Tots In Your Kitchen

National Tater Day recipe

We’re coming up on National Tater Day on March 31st. That means it’s all things potato in the kitchen! has some of the best recipes for anything and everything with potato. We picked up their Bacon & Idaho® Potato Ravioli (in Wonton Skins) Recipe:


  • 2 cups mashed Idaho® potatoes, without butter and cream

  • ¼ pound sliced bacon, cooked until crisp and chopped

  • 2 tablespoons bacon fat

  • 2 tablespoons chopped parsley, or chives, or a combination

  • 1 clove garlic

  • 1 shallot, minced

  • 2 tablespoon unsalted butter

  • ¼ cup heavy cream

  • 2 tablespoons grated Parmesan

  • coarse salt and freshly ground pepper to taste


  • 40 square wonton skins, purchased at an Oriental grocery (or use standard ravioli pasta)

  • 1 egg, beaten


  • ½ cup chicken stock, hot

  • 3 tablespoons unsalted butter

  • 1 tablespoon chives, finely chopped

What To Do:

  1. Combine warm mashed potatoes with all of the filling ingredients and chill for 1 hour.

  2. Lay 20 wonton skins on a flat surface and brush them all over with egg. Place a level tablespoon of filling in the center of each skin. Place a fresh skin on top, tamp down the edges with your fingers, sealing them, and press firmly but gently around the filling with the rim of a 2-1/2 inch glass, being careful not to press through the dough. Cut out the ravioli with a 3-inch cutter. Seal the edges well with your fingers, pressing out any air pockets. Cover with plastic wrap and refrigerate until serving time. This can be done 1 day in advance.

  3. Bring a large pot of water to boil, add a tablespoon of salt and simmer the ravioli 6 or 7 minutes. Try to keep the water just at the boiling point; if it boils too rapidly, the ravioli may open and the filling leak out or become diluted with water. Drain the ravioli well and put them in a serving dish.

  4. Boil the stock with the butter and pour over the ravioli. Sprinkle with chopped chives.

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