AppetizerSnack

Cheesy Potato Taquitos

  

Last winter, during one of those long, quiet evenings when the snow tapped gently against the kitchen window, I decided to make something warm, simple, and satisfying. My granddaughter had been visiting all afternoon, her little hands busy with coloring books at the table, and she asked me why I “always make potatoes in so many ways.”

It made me smile because she was right, I have baked them, mashed them, roasted them, and tucked them into more recipes than I can count. Potatoes have been a constant in our family kitchen for decades.

These Cheesy Potato Taquitos were born out of both convenience and a bit of nostalgia. I remembered how my own mother would turn leftover mashed potatoes into crisp little patties, golden on the outside and creamy inside. I wanted that same comfort, but with a twist — something that could be held in your hand, shared at the table, and dipped into something zesty. So I reached for my bag of Yukon gold potatoes, some sharp white cheddar, and a stack of corn tortillas, and I began to build.

The smell as they baked was heavenly — toasted corn, melted cheese, and just a whisper of warm spices. By the time they came out of the oven, my granddaughter had already set out the salsa bowls. We sat together, dipping and crunching, and she declared, “Grandma, these are even better than French fries!” That’s high praise coming from a seven-year-old.

These taquitos are humble in their ingredients but rich in flavor. They’re a perfect example of how you can turn simple pantry staples into something memorable with just a little care and patience.

Short Description

Crispy corn tortillas rolled with creamy, spiced Yukon gold potatoes and sharp cheddar cheese — these Cheesy Potato Taquitos are oven-baked to golden perfection, perfect for dipping and sharing.

Key Ingredients

For the filling:

  • 5 cups peeled Yukon gold potatoes, diced
  • 2 teaspoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 3/4 cup sharp white cheddar cheese, grated

For assembly:

  • 12 corn tortillas
  • Cooking spray

Tools Needed

  • Large pot
  • Skillet
  • Potato masher or fork
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Tongs or spatula

Cooking Instructions

Step 1: Cook the Potatoes
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, about 20 minutes. Drain well.

Step 2: Preheat the Oven
Set oven temperature to 400°F (204°C) and allow it to preheat while you prepare the filling.

Step 3: Sauté with Spices
Heat a large skillet over medium heat. Add olive oil, then transfer the drained potatoes to the pan. Stir in garlic powder, paprika, ground cumin, and salt. Sauté, stirring often, until the potatoes develop a light golden crispness, about 10 minutes.

Step 4: Add the Cheese
Sprinkle in the grated sharp white cheddar. Stir until the cheese melts completely and coats the potatoes evenly.

Step 5: Warm the Tortillas
Individually warm corn tortillas in the microwave (10–15 seconds each) or on a dry skillet until soft and pliable.

Step 6: Fill and Roll
Spoon roughly 2 tablespoons of the potato-cheese mixture into the center of each tortilla. Roll tightly and place seam-side down.

Step 7: Bake to Crisp
Arrange taquitos in a single layer on a large baking sheet lined with parchment paper and lightly coated with cooking spray. Bake for 25–30 minutes, flipping halfway through, until golden and crisp.

Step 8: Cool and Serve
Allow taquitos to cool slightly before serving with salsa, guacamole, or sour cream.

Why You’ll Love This Recipe

Comfort in Every Bite: Warm, cheesy potatoes wrapped in crisp corn tortillas.

Oven-Baked, Not Fried: A lighter version that still delivers the crunch.

Family-Friendly: Simple ingredients that appeal to all ages.

Make-Ahead Friendly: Prepare ahead and bake when ready.

Budget-Friendly: Uses affordable, pantry-staple ingredients.

Mistakes to Avoid & Solutions

Using Cold Tortillas: Cold tortillas will crack when rolled. Solution: Always warm them until pliable.

Overstuffing: Too much filling will cause them to split open. Solution: Stick to about 2 tablespoons of filling per tortilla.

Skipping the Flip: If you don’t turn them halfway, one side may burn. Solution: Flip at the 15-minute mark for even crisping.

Not Draining Potatoes Well: Excess water can make the filling soggy. Solution: Drain completely before sautéing.

Baking Too Close Together: Crowding leads to steaming instead of crisping. Solution: Leave space between each taquito.

Serving and Pairing Suggestions

Serve with fresh salsa, guacamole, or sour cream for dipping.

Pair with a crisp side salad for a lighter meal.

Offer alongside a bowl of tortilla soup for a cozy dinner.

Set out as part of a party platter with other finger foods.

Storage and Reheating Tips

Refrigerate: Store cooled taquitos in an airtight container for up to 3 days.

Freeze: Freeze individually on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat: Bake at 375°F until warmed through and crisp, about 8–10 minutes from refrigerated or 15–18 minutes from frozen.

FAQs

1. Can I use flour tortillas instead?
Yes, but they will be softer and less crisp than corn tortillas.

2. Can I use a different cheese?
Absolutely — Monterey Jack, pepper jack, or mild cheddar work well.

3. How do I keep them from unrolling while baking?
Place seam-side down and avoid overstuffing. You can also use toothpicks.

4. Can I make these gluten-free?
Yes, corn tortillas are naturally gluten-free, but always check packaging for cross-contamination.

5. Do they taste good without cheese?
Yes, but cheese adds richness. You can replace it with sautéed onions or roasted peppers for a dairy-free option.

Tips & Tricks

Mash the potatoes slightly before rolling for a creamier filling.

Lightly mist the tops with cooking spray before baking for extra crispness.

Add chopped green chilies or jalapeños for a bit of heat.

If tortillas start to crack, wrap them in a damp towel and warm longer.

Recipe Variations

Spicy Potato Taquitos: Add 1 teaspoon chili powder to the filling.

Vegan Version: Swap cheese for vegan cheddar and use plant-based butter in place of olive oil.

Breakfast Taquitos: Mix scrambled eggs with the potatoes and cheese before rolling.

Loaded Potato Taquitos: Stir in crumbled cooked bacon or black beans for extra protein.

Final Thoughts

When the last plate was cleared that night, I noticed there were only two taquitos left — and my granddaughter had carefully wrapped them in foil “for later.” She told me she wanted to save them for breakfast, which made me laugh, but the next morning, she warmed them up and ate them with scrambled eggs like it was the most natural thing in the world.

That’s the magic of recipes like this. They fit into any meal, any season, and any mood. Cheesy Potato Taquitos may not look fancy, but they have a way of gathering people close, of turning a simple dinner into a shared memory.

 

Cheesy Potato Taquitos

Sandra Myers
Crispy corn tortillas rolled with creamy, spiced Yukon gold potatoes and sharp cheddar cheese — these Cheesy Potato Taquitos are oven-baked to golden perfection, perfect for dipping and sharing.
Calories

Ingredients
  

For the filling:

  • 5 cups peeled Yukon gold potatoes diced
  • 2 teaspoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • teaspoons salt
  • ¾ cup sharp white cheddar cheese grated

For assembly:

  • 12 corn tortillas
  • Cooking spray

Instructions
 

  • Boil diced Yukon gold potatoes in salted water until fork-tender, about 20 minutes. Drain.
  • Heat oven to 400°F (204°C).
  • In a skillet over medium heat, add olive oil and potatoes. Stir in garlic powder, paprika, cumin, and salt. Cook until lightly crisp, about 10 minutes.
  • Mix in cheddar until melted and coating potatoes.
  • Heat tortillas until soft and pliable.
  • Place 2 tbsp filling in each tortilla, roll tightly, seam-side down.
  • Arrange on a greased, parchment-lined sheet. Bake 25–30 minutes, flipping halfway, until crisp.
  • Cool slightly, then serve with salsa, guacamole, or sour cream.

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