Potato Recipe ✶ Crispy Potato Tacos

Crispy corn tortilla shell with a warm, creamy potato filling and cotija cheese--comfort food!

Ingredients

• 4 medium potatoes, peeled and halved
• 1 cup milk
• 4 tablespoons salted butter
• ½ teaspoon ground white pepper
• ½ cup grated Parmesan cheese
• ½ cup crumbled cotija cheese
• 12 corn tortillas
• ½ cup finely chopped fresh cilantro
• 2 tablespoons olive oil

Cooking Directions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 20 to 25 minutes. Drain. Add milk, butter, and white pepper and mash over medium heat until mixed, adding a splash more milk if needed. Stir in Parmesan and cotija cheeses; continue stirring over medium heat until nice and thick.
2. Wrap the stack of tortillas in a towel (or paper towels) and microwave on high until softened, about 45 seconds.
3. Spread 2 heaping tablespoons of the potato mixture on half of a tortilla, then sprinkle with cilantro and press the other half of the tortilla over potatoes to make a taco shape; the mixture will hold the taco together. Continue to assemble tacos while tortillas are warm.
4. Heat a large skillet over medium heat. Add the oil and fry the tacos, turning them over occasionally, until golden brown on both sides, about 5 minutes. Drain on paper towels and serve hot.

Nutrition Facts

• calories633.1
• carbohydrateContent76.5 g
• cholesterolContent61.5 mg
• fatContent29.7 g
• fiberContent9.8 g
• proteinContent18.4 g
• saturatedFatContent14.3 g
• sodiumContent497 mg
• sugarContent5.4 g