potato rolled tacos
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Cook time: 
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Serves: 8 large rolled tacos
Here’s a baked version of taco stand favorite, using mashed potatoes & diced green chiles.
What to get:
For Mashing Potatoes:
  • 2 russet potatoes (large size, peeled, we need ~2 cups mashed)
  • water (for boiling potatoes)
  • pinch of salt (boiling potatoes)
  • 1.5 tbsp half-&-half (or cream)
  • 2 tbsp butter, unsalted (at room temperature)
For Potato Mixture:
  • 3 tbsp diced green chiles (small 4-oz can)
  • 3 tbsp white onion, finely chopped
  • 2 tsp jalapeño, diced (~1/2 of pepper)
  • 1 tbsp butter, unsalted (for sautéing onion mix)
  • 1 tbsp cottage cheese (crumbles)
  • 2 cloves garlic, minced
  • ½ tsp sea salt
  • ¼ tsp seasoning salt
  • ½ tsp black pepper
  • ¼ tsp chili powder
  • 2 dashes-1/4 tsp cayenne pepper (season to taste)
  • 8 small corn tortillas (I use a corn-wheat & green chile blend)
  • 1 tbsp canola oil (for brushing tops of tacos)
  • cotija cheese (crumbled)
  • shredded cheddar cheese blend (I use 2%)
  • shredded iceberg lettuce (finely chopped)
  • prepared salsa, fresh (I use medium heat)
  • prepared guacamole (http://www.dinnervine.com/2012/07/fresh-guacamole/)
  • light sour cream (I mix with the Cholula hot sauce & lime juice)
  • hot sauce, optional
What to do:
  1. Peel potatoes, cut into large chunks & boil in large pot of salted water (until tender ~20 mins).
  2. While potatoes cook, sauté chopped onion, jalapeño in 1 tbsp of butter on medium-low (few mins), then add minced garlic & cook until tender, set mix aside.
  3. When potatoes are done, drain & return to pot (heat off), and let cool several minutes.
  4. While still warm, add the cream and 3 tbsp butter and mash.
  5. To potatoes add: onion-jalapeno-garlic mix, green chiles, 1 tbsp cotija cheese, salt, seasoning salt, pepper, chili powder, and mix well to combine.
  6. Line a large pan with foil, and spray with oil, preheat oven to 400 degrees.
  7. Using a pot with steamer basket/attachment, steam tortillas individually ~30 seconds (so they’re pliable for rolling), then add ~2 tbsp of potato mix down center, and roll so edges overlap on the ‘back’ of the rolled taco, and place on pan seam side down (can secure with toothpick at seam).
  8. Repeat steaming & stuffing until you have all 8 (or more if you’re doubling recipe).
  9. Brush the tops with canola oil & bake at 400 degrees for 15 mins, turn pan around & raise temp to 425 and cook ~10 more mins ( until browned & crispy, small portion of potato might leak out of end).
  10. Remove with spatula and let cool for a couple minutes on wire rack (or pan).
  11. Top with sour cream (I make a mix of lime juice, Cholula hot sauce & sour cream), guacamole, shredded lettuce, salsa, and cheddar and cotija cheeses.
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!
Recipe by the dinnervine at http://www.dinnervine.com/2016/05/tacos-papas/