hit tracker

Cheesy Potato Tacos

by

Yield: 12 tacos (serves 3-4 people)
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Difficulty: Easy
Cost: $

Ingredients

For the Cheesy Potato Filling:

  • 1.5 lbs (680g) russet potatoes (about 2 large), peeled and cut into 1-inch chunks

  • 4 tablespoons (56g) unsalted butter, divided

  • ⅓ cup (80ml) milk, warmed (any kind)

  • 1 cup (100g) shredded sharp cheddar cheese

  • ½ cup (50g) shredded Monterey Jack or Oaxaca cheese

  • 2 green onions, thinly sliced

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • ½ teaspoon garlic powder

  • ¼ teaspoon smoked paprika

  • Salt and freshly ground black pepper to taste

For the Tacos & Frying:

  • 12 white or yellow corn tortillas (fresh, pliable ones work best)

  • ¼ cup (32g) all-purpose flour mixed with 2 tablespoons water to form a thin paste (your “glue”)

  • Vegetable oil, canola oil, or avocado oil for pan-frying

For the Essential Toppings:

  • Shredded lettuce or cabbage

  • Diced tomatoes or pico de gallo

  • Fresh cilantro, chopped

  • Thinly sliced radishes

  • Lime wedges

  • Crema, sour cream, or salsa verde

  • Pickled red onions or jalapeños (highly recommended!)

Instructions

Step 1: Cook and Season the Potatoes

  1. Place the potato chunks in a medium pot and cover with cold water by 1 inch. Add 1 teaspoon of salt.

  2. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, or until the potatoes are very tender when pierced with a fork.

  3. Drain the potatoes thoroughly and return them to the hot, dry pot for 1 minute to evaporate any excess moisture.

  4. Add 2 tablespoons of the butter and the warm milk. Mash with a potato masher or use a hand mixer until smooth and creamy. Avoid over-mixing, which can make them gummy.

  5. Stir in both shredded cheeses, green onions, chili powder, cumin, garlic powder, and smoked paprika. Season generously with salt and pepper. The filling should be highly seasoned. Set aside to cool slightly—warm is okay, but piping hot will steam and tear the tortillas.

Step 2: Assemble the Tacos

  1. Wrap the stack of corn tortillas in a damp paper towel and microwave for 30-45 seconds until soft and pliable. This prevents them from cracking when folded.

  2. Place a heaping 2-3 tablespoons of the cheesy potato filling in the center of a tortilla. Spread it into a log shape, just off-center.

  3. Using your finger or a brush, dab a thin line of the flour-water paste along one edge of the tortilla.

  4. Fold the tortilla over the filling to create a half-moon shape. Press the edges firmly together to seal, using the paste as glue. Gently press the taco flat. Repeat with remaining tortillas and filling.

Step 3: Pan-Fry to Golden Perfection

  1. In a large, heavy skillet (cast iron is ideal), heat about ¼ inch of oil over medium-high heat until shimmering (about 350°F/175°C). You can test with a tiny piece of tortilla; it should sizzle immediately.

  2. Carefully place 3-4 tacos in the hot oil, ensuring they are not crowded. Fry for 2-3 minutes per side, using tongs to flip, until they are deeply golden brown and crisp all over.

  3. Transfer the fried tacos to a wire rack set over a paper towel-lined baking sheet to drain. This keeps them crisp on all sides. Sprinkle lightly with salt immediately after frying.

  4. Repeat with the remaining tacos, adding more oil to the skillet as needed and allowing it to reheat between batches.

Step 4: Serve Hot with All the Toppings

  1. Let the tacos cool for just a minute—you want to serve them hot, but not molten-lava hot.

  2. Serve immediately on a large platter with all your chosen toppings arranged in bowls for a build-your-own taco bar experience.

  3. The essential act: open the crispy taco, add your crunchy lettuce, fresh tomatoes, a drizzle of crema, a squeeze of lime, and a few pickled onions. The contrast is everything.

Chef’s Notes & Tips for Success

  • Tortilla Wisdom: Fresh, pliable corn tortillas are key. If yours are dry, the steaming step is mandatory. You can also quickly dip them in hot oil for 2-3 seconds each to soften instead of microwaving.

  • Seal Tightly: The flour paste (“glue”) is the best method for a secure seal that won’t pop open in the fryer. You can also use a thin smear of mashed potato along the edge as an edible glue.

  • Frying vs. Baking: For ultimate crispiness, pan-frying is unbeatable. For a lighter version, you can brush the tacos lightly with oil and bake on a wire rack at 425°F (220°C) for 15-20 minutes, flipping halfway, until crisp. The texture will be different but still delicious.

  • Filling Variations: Add a drained can of black beans or corn to the potato mixture. Mix in chopped cilantro or roasted poblano peppers. For a spicy kick, add minced jalapeño or a dash of hot sauce to the filling.

  • Make Ahead & Storage: The potato filling can be made up to 2 days ahead and stored in the fridge. Assemble and fry just before serving for the best texture. Leftover fried tacos reheat beautifully in an air fryer or toaster oven.

Nutrition Information (Per Taco, without toppings, pan-fried)

  • Calories: ~220

  • Total Fat: 11g

  • Saturated Fat: 4.5g

  • Cholesterol: 15mg

  • Sodium: 180mg

  • Total Carbohydrates: 26g

  • Dietary Fiber: 3g

  • Total Sugars: 1g

  • Protein: 5g

Note: Nutritional values are estimates based on standard ingredients and will vary based on tortilla brand, cheese type, and exact amount of oil absorbed during frying. Baking will significantly reduce fat content. These tacos are a good source of carbohydrates and calcium.

The Final Crunch: Why These Tacos Are a Game-Changer

Cheesy Potato Tacos are a masterclass in comfort food alchemy. They take the universally loved elements of mashed potatoes and grilled cheese, wrap them in a crispy corn tortilla shell, and present them in the fun, interactive package of a taco. The magic lies in the glorious contrast: the shattering, salty crisp of the fried shell giving way to the cloud-like, savory, cheesy interior.

Leave a Comment