Potato Cheese Taquitos
Crispy, golden, and delightfully cheesy, these Potato Cheese Taquitos are the ultimate comfort food perfect for any occasion! Featuring a creamy mashed potato filling mixed with cheddar and cream cheese, the blend is elevated with aromatic spices like garlic powder, onion powder, and cumin, creating a flavorful explosion in every bite. Rolled into warm corn tortillas and fried to perfection, these taquitos boast a satisfying crunch that reveals their velvety interior. Quick to prepare and irresistibly delicious, they make for an easy weeknight meal, a crowd-pleasing appetizer, or a game-day snack. Serve them with salsa, guacamole, or sour cream for the perfect finishing touch to this crave-worthy dish. Add these Potato Cheese Taquitos to your rotation for a fun, family-friendly recipe that will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups (shredded) Cheddar cheese
- 4 ounces (softened) Cream cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 pieces Corn tortillas
- 0.5 cup (for frying) Vegetable oil
Instructions
Peel and dice the russet potatoes into small chunks.
Place the potatoes in a pot of salted water and bring to a boil over medium-high heat. Cook for 10-12 minutes, or until the potatoes are fork-tender.
Drain the potatoes and transfer them to a large mixing bowl. Mash the potatoes until smooth.
Add shredded cheddar cheese, cream cheese, garlic powder, onion powder, ground cumin, salt, and black pepper to the mashed potatoes. Mix until fully combined and creamy. Set the filling aside.
Warm the corn tortillas in the microwave for 20-30 seconds or in a skillet to make them pliable and prevent cracking.
Place 2-3 tablespoons of the potato cheese mixture onto the lower third of each tortilla. Tightly roll the tortilla around the filling to form a taquito. Repeat with all tortillas.
Heat vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
Fry the taquitos in batches, seam-side down, for 2-3 minutes per side, or until golden and crispy. Use tongs to carefully turn them as needed.
Transfer the fried taquitos onto a plate lined with paper towels to drain excess oil.
Serve hot with salsa, guacamole, sour cream, or your favorite dipping sauce.
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 68.9 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 292.8 g | 106% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 9.5 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1167 mg | 90% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
