Cheesy Potato Taquitos (Print Version)
Golden taquitos filled with cheesy, spiced potatoes and baked for a crispy, delicious bite.
# Ingredients:
→ Taquito Filling
01 -
5 cups peeled Yukon gold potatoes, diced
02 -
2 teaspoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
1 teaspoon ground cumin
06 -
1 1/2 teaspoons salt
07 -
3/4 cup sharp white cheddar cheese, grated
→ Assembly
08 -
12 corn tortillas
09 -
Cooking spray
# Steps:
01 -
Place diced Yukon gold potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and cook until fork-tender, approximately 20 minutes.
02 -
Set oven temperature to 400°F (204°C) and allow to preheat while preparing the filling.
03 -
Heat a large skillet over medium heat. Add olive oil, then transfer drained cooked potatoes to the pan. Stir in garlic powder, paprika, ground cumin, and salt. Sauté the mixture, stirring frequently, until potatoes develop a light crispness, about 10 minutes.
04 -
Add grated sharp white cheddar to the cooked potato mixture. Stir until cheese is fully melted and evenly distributed.
05 -
Individually warm corn tortillas in the microwave or on the stovetop until they are soft and pliable.
06 -
Spoon approximately 2 tablespoons of potato-cheese mixture onto the center of each tortilla. Roll tightly and place seam side down.
07 -
Arrange taquitos in a single layer on a large baking sheet coated with cooking spray. Bake for 25–30 minutes, flipping once halfway through, until golden and crisp.
08 -
Allow taquitos to cool slightly before serving.
# Notes:
01 -
Ensure tortillas are sufficiently warmed prior to filling; this prevents cracking while rolling.