Jalapeño Parmesan Quinoa Tater Tots

Ingredients

2½ lbs. russet potatoes
1½ T minced jalapeño peppers
1 C cooked quinoa
½ C shredded parmesan cheese
Salt and pepper
½ C panko
Oil of choice

Instructions

1. Preheat oven to 375F.  
2. Prick potatoes all over with a fork and place on a foil-lined baking sheet. Bake for about 25 minutes, until they're starting to get tender, but are still hard in the middle.
3. When potatoes are cool enough to touch, peel them and then shred them with a grater into a bowl.
4. Mix minced jalapeños, quinoa, parmesan cheese, and salt and pepper into the grated potatoes.
5. Using your hands, form the potato mixture into small cylinders.
6. Place on a baking sheet and chill in the fridge for at least an hour.
7. Put panko in a bowl and roll potato cylinders in it to fully coat.
8. Place on baking sheet and cook 15 minutes.