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Cheesy Potato Taquitos

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:
Author: Sandra Myers

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
  • 1½ 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.