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Copycat Dirty Dubs Tots
Watch the game from your couch while snacking like you’re out at your favorite sports bars with this copycat recipe for loaded tots. The best part? You control the toppings!
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Recipe - Stillwater Wine & Spirits
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Copycat Dirty Dubs Tots
Prep Time15 Minutes
Servings8
Cook Time55 Minutes
Ingredients
1 (32 oz) bag frozen potato rounds
1 lb sauceless pulled pork
½ Vidalia onion, chopped
2 Tbsp olive oil
1 cup Buffalo Wild Wings Honey BBQ sauce
½ cup prepared queso
1 red jalapeño pepper, thinly sliced
2 Tbsp green onion, thinly sliced
2 Tbsp pickled hot peppers, sliced
1/3 cup Cotija cheese, crumbled
Directions
  1. Heat oven to 425°F. Line large rimmed baking pan with parchment or foil. Bake potato rounds according to package directions.
  2. In a small non-stick pan over medium-high heat, sautee onions in olive oil until they begin to brown. Set aside.
  3. Arranged pulled pork over potatoes, sprinkle with sauteed onion and drizzle with Buffalo Wild Wings sauce. Spoon over queso. Bake 8 to 10 minutes or until meat is hot.
  4. Top with jalapeño pepper, green onion, pickled hot peppers and Cotija.
15 minutes
Prep Time
55 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
1 (32 oz) bag frozen potato rounds
Not Available
1 lb sauceless pulled pork
Not Available
½ Vidalia onion, chopped
Not Available
2 Tbsp olive oil
Not Available
1 cup Buffalo Wild Wings Honey BBQ sauce
Not Available
½ cup prepared queso
Not Available
1 red jalapeño pepper, thinly sliced
Not Available
2 Tbsp green onion, thinly sliced
Not Available
2 Tbsp pickled hot peppers, sliced
Not Available
1/3 cup Cotija cheese, crumbled
Not Available

Directions

  1. Heat oven to 425°F. Line large rimmed baking pan with parchment or foil. Bake potato rounds according to package directions.
  2. In a small non-stick pan over medium-high heat, sautee onions in olive oil until they begin to brown. Set aside.
  3. Arranged pulled pork over potatoes, sprinkle with sauteed onion and drizzle with Buffalo Wild Wings sauce. Spoon over queso. Bake 8 to 10 minutes or until meat is hot.
  4. Top with jalapeño pepper, green onion, pickled hot peppers and Cotija.