Potato Tacos
Golden, crispy corn tortillas embrace a creamy, comforting filling of mashed potatoes enriched with sharp cheddar and the fresh bite of green onions. These tacos are a delightful twist on a classic comfort food, perfect for a quick weeknight meal or a fun party appetizer.
Nutrition
-
Carbohydrate
42 g
-
Cholesterol
21 mg
-
Fiber
5 g
-
Protein
8 g
-
Saturated Fat
5 g
-
Sodium
302 mg
-
Sugar
3 g
-
Fat
16 g
-
Unsaturated Fat
0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse
taped so innocuously side crudey mightily rigorous plot life. New homes in
particular are subject. All recipes created with FoodiePress have suport for
Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View
15 mins
In a large pot, bring salted water to a rolling boil. Add the chopped potatoes and cook until they are fork-tender, approximately 15 minutes.
02 Step
Recipe View
5 mins
Once tender, drain the potatoes thoroughly and transfer them to a large mixing bowl. Pour in the milk and mash until smooth and creamy. Stir in the chopped green onions and shredded Cheddar cheese until well combined.
03 Step
Recipe View
0 mins
Spoon approximately 2 heaping tablespoons of the potato mixture into the center of each corn tortilla. Fold the tortilla in half, creating a taco shape, and secure with a toothpick to prevent opening during frying.
04 Step
Recipe View
5 mins
In a large, heavy-bottomed skillet, add enough vegetable oil to reach a depth of 1 inch. Heat the oil over medium-high heat until it shimmers and a small piece of tortilla sizzles when dropped in (about 5 minutes).
05 Step
Recipe View
5 mins
Carefully place the filled tacos into the hot oil, working in batches to avoid overcrowding the skillet. Fry the tacos until they are golden brown and crispy on both sides, about 2-3 minutes per side.
06 Step
Recipe View
1 mins
Remove the fried tacos from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. Remove the toothpicks before serving.
07 Step
Recipe View
0 mins
Serve the crispy potato tacos immediately with Ranch-style salad dressing for dipping. Enjoy!
For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the potato mixture.
If you don't have Ranch dressing on hand, sour cream or guacamole also make excellent dipping sauces.
These tacos can be assembled ahead of time and fried just before serving. Keep the assembled tacos covered in the refrigerator for up to 2 hours.
Experiment with different cheeses! Monterey Jack, Pepper Jack, or even a Mexican blend would be delicious.
RECIPE REVIEWS
Avarage Rating:
4.0/ 5 ( 51 Ratings)
Total Reviews: (4)
Garry Schumm
Mar 30, 2025I added some jalapeños to the potato mixture for extra flavor, and they turned out amazing!
Alexandro Boderenner
Feb 9, 2025These tacos were a hit with my family! My kids loved the crispy texture and the creamy filling.
Frederic Williamson
May 5, 2024So easy and quick to make! Perfect for a busy weeknight dinner.
Triston Greenfelder
Jan 13, 2024The Ranch dressing is a must! It complements the flavors of the tacos perfectly.