Twice Baked Idaho® Potato Takoyaki


  • 10 cups Idahoan® Tater Tumbler mix, hydrated
  • 10 cups Idaho® Russet potatoes, mashed
  • 3 cups yellow muffin mix
  • 3 cups bacon, minced
  • 5 cups mild cheddar cheese, shredded
  • 10 eggs
  • 10 cups hot water
  • Vegetable oil, for cooking
  • Sour cream, for garnish
  • Fresh chives, minced, for garnish
  • Mild cheddar cheese, grated, for garnish


  1. Preheat takoyaki pan over medium-high heat.
  2. In a large bowl stir together Tater Tumbler mix, mashed potatoes, muffin mix, bacon, cheddar cheese, egg and water. Mix until no lumps remain, adding more water if needed to form a batter-like consistency.
  3. Pour into takoyaki molds with a drizzle of oil and cook for 3 minutes on each side, or until golden and cooked completely in the center.
  4. Place on paper towels to catch excess oil and serve drizzled with sour cream, fresh chives and grated cheese.
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Yield: 100

Adam Moore
Flashpoint Innovation
Chicago, IL

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