Potato Cheese Taquitos Recipes

Steps:

• peel and cut potatoes into small squares then boil with salt until tender.
• drain potatoes and then add sour cream and cheese and mix all together as if making mash potatos. They should be thick and a little chunky. Check the taste to make sure it's enough salt or you may also add a little garlic salt. Set aside and start on tortillas.
• warm tortillas on a skillet or in microwave just to soften and keep them warm either in a plastic bag or in a tortilla warmer.
• Scoop some of the potato mix onto your tortilla and you can either roll the tortillas or you can fold them in half. The potato makes the tortilla stick together or if you'd like you can hold with a toothpick.
• Lastly warm the oil and fry your taquitos until gold and crisp. Then drain the oil of the taquitos by placing them on a cookie sheet lined with paper towels for a few minutes.
• VOILA! Just add all the topings over your taquitos and enjoy!

Steps:

• For the potato taco filling: Peel the raw potatoes and dice into cubes. Cover the cubed potatoes with water and bring to a boil over high heat. Boil until tender, 10 to 15 minutes. Drain the water off. Mash the potatoes. Add the soft butter, finely chopped green onion and chicken or veggie broth. Sprinkle in the garlic powder and pepper.
• For the tacos: Heat a deep-fryer to 350 degrees F. Divide the potato filling in the middle of the tortillas and fold in half. Use toothpicks to pin the edges together. Deep fry in batches until golden brown, 60 to 90 seconds. (You can also pan fry the tortillas, turning over halfway through.)
• Remove from the oil with tongs and pat dry with a paper towel to remove extra oil. Let cool before removing the toothpicks.
• Open the tortilla to see the potato filling. Add the condiments inside the taco as you like.