Potato Tacos

These tacos are easy to make and it was fun to try something different. Like others, I felt that the filling was a little bland so I added some chili powder, garlic powder, cumin, and salt. Next time I would up the seasonings even more as the tacos were still lacking in flavor. When I fried the tacos, I added just enough oil to cover the bottom of the pan and they came out perfectly crispy. I served them with sour cream and extra green onions.

I love these! After reading some other reviews I wanted to share how I make them. I boil the potatoes whole, let them cool, peel and mash them with a very small amount of milk, a pinch of cumin and some garlic salt. I fill the warmed tortillas with the potatoes and then let them sit out, or in the oven for about an hour or two so that the tortilla gets a little hard. This lets them fry up crisper and less potato “falls” out during the cooking process. My mother in law mashes her potatoes WITH shredded cheese,,,, another great alternative!

Followed the recipe exactly–too bland. Couldn’t even get the kids to eat it, and they’re usually a fan of bland foods.

I have had potato burritos before using left over boiled potatoes. Saute the left over potato chunks (may need to make them smaller), add salt/pepper to taste and a can of well drained chopped green chilies. Heaven!!

I thought they were ok. My family absolutely LOVED them especially my husband.. They were fun. Be very careful not to burn your mouth, They stay hot for a long time.

This was different and easy! I made only two large baking potatoes and got four tacos out of it (with more than two tbsp of filling per taco.. that wouldn’t be very much). I added butter to the mashed potato too and used a little less cheddar (I think, not positive since I didn’t use the full amount of potatoes). I added onion powder and garlic powder to the potato mix too and it was still a little bland. I didn’t have any toothpicks but I had no problem frying the tacos without them, they stayed together fine. I only fried in a small amount of oil though, to make them brown and crispy. Overall these were good but missing something… not sure what. Maybe more cheese not mixed into the potato? I needed a little more flavour. But I’d make them again and play around with the filling!

Used this as a basic recipe. It was good! I used leftover mashed potatoes, saute’d onion, and cooked it like a grilled cheese rather than frying. Easy and tasty.

Followed the directions except for all the frying oil. I fried the tacos in very little oil…just enough to get them brown and a little crunchy. These are just okay, nothing special.

Great idea!! I actually turned this idea into Shepherd’s Pie tacos. They came out well, but I feel they would have tasted better baked after cooking in the skillet.

Potato tacos are an old favorite in my family that I have not thought to make until I heard XrayBarb talking about them. Now I am all excited to make them, which I did. The kids were IN LOVE! This is a simple dish that is Simply Delicious! You can feed a boat load of people w/o breaking the bank YYAA. My kind of meal. Thank You Yvonne I will remember these and keep them in circulation.

This was a good base recipe. I ended up adding a lot of spices.

Good starter recipe! If you buy good quality tortillas (look for the ones that come in a big pack, that’s usually a giveaway) you won’t need anything but a dry skillet to soften them. Try frying diced onions until soft, then add diced green chilies and cook for a few moments – add to potatoes for flavor. And, to reduce fat, roll up like flautas and bake until crispy.

I have made a different version of these many times, and thought I should try this new way, unfortunately I was not happy with the outcome. I usually smash the potatoes and add chicken broth and chopped cooked bell peppers with a little seasoning salt. On top we add lettuce tomatoes and jack cheese. This recipe did not compare.

My mom made these when I was a kid & we loved em!! We always topped them like a reg taco. Thanks for posting this recipe!

These were phenomenal! I used about 9 medium red potatoes and also added 1/2 a packet of powdered ranch dip as someone suggested earlier. For a dipping sauce I used peppercorn ranch dressing and for the second and third batch everyone wanted me to add tomatoes and lettuce then top it with the dressing rather than as a dip. It was so yummy, even the next day–I briefly nuked it then placed it in a toaster oven. This is definitely going on my list of things to make again!

I had tacos like these in Mexico and wanted to recreate them. I topped them like I had them there – sour cream, shredded carrots (sounds weird, but it totally makes the dish!) and hot sauce. My family was skeptical beforehand but loved them right away.

I enjoy these tacos. I add sides of sour cream, guacamole, salsa, red onions for dipping. I don’t like the ranch salad dressing. But they are good.

i was looking for a recipe for these because my host mom made them for me in Mexico. but these were way to greasy. i wonder if there is a way to cook them without the grease becuase i would like them better then. also the corn tortillas cracked when you folded them over or rolled them. my boyfriend liked them more though.

These are really pretty good. A perfect use for leftover mashed potatoes. My son gobbles them up. Don’t make too many at once though because they are not very good reheated.

My mother in law makes these! They sounded so blah to me, but they are so good. We don’t use ranch, but instead top them with cabbage, tomato, cheese, cucumber, whatever fresh veggies you have. Love them!

These are great! Easy to make and very tasty.