Ingredients:

Tottlers:

• 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

Directions:

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.