If worried the tacos may not stay securely ‘rolled’ while baking, they can be secured on the bottom seam with a long toothpick (I had only one that came apart when baking). I refrigerated the potato mix after mashing, and think that batch held better form when cooking. I didn’t add to much spice to the mixture, because the salsa we had was hot. Otherwise, can adjust with more or less cayenne pepper or add hot sauce into the potato mash for a kick! These are larger than taquitos, and very filling. The recipe can easily be doubled. Definitely recommend the Cotija cheese for a topping!