Loaded Little Potato Tacos Recipe By Tasty Recipes

CRISPY POTATO TACOS RECIPE BY TASTY

Steps:

• Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
• Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
• Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
• Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
• On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
• Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
• Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
• Serve with your favorite toppings.
• Enjoy!

TACO BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce each several times with a fork. If desired, rub with oil. Bake until tender, 50-75 minutes., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes, stirring occasionally. , With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon beef mixture over top. Serve with toppings.

LOADED BREAKFAST POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Combine all ingredients in a 9x9 inch (23x23 cm) square baking dish and mix evenly.
• Bake for 30 minutes, flipping every 10 minutes and serve.
• Enjoy!

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

TACO POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes in a large bowl, drizzle with the olive oil and sprinkle with the taco seasoning. Toss to coat thoroughly.
• Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go, 35 to 40 minutes.

POTATO TACOS RECIPE BY TASTY

Steps:

• Make the sauce: In a blender, combine the tomatoes, garlic, jalapeño, tomato bouillon, and water. Blend for 20 seconds, or until smooth.
• Pour the tomato sauce into a small saucepan, then simmer over low heat for about 20 minutes, until reduced by half. Remove the pot from the heat and set aside until ready to serve.
• Meanwhile, make the tacos: Add the potatoes to a small pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender, about 20 minutes. Drain.
• Transfer the potatoes to a medium bowl. Carefully remove the skins and discard. Add the butter, paprika, dehydrated onion, garlic powder, salt, and pepper and use a potato masher to mash until smooth and evenly combined.
• Wrap the tortillas in a damp kitchen towel or paper towels and microwave for 1 minute to warm (this will prevent the tortillas from breaking when folded).
• With a spoon, spread the potato mixture onto one side of each tortilla, then fold the other side of the tortilla over the filling to seal.
• In a large skillet, heat the oil over medium-low heat until the temperature reaches 325°F (160°C).
• Working a few at a time, place the tacos in the hot oil and fry for 1-2 minutes, then flip and fry for another 1-2 minutes on the other side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
• Transfer the tacos to plates and top with the cabbage, tomato sauce, and Cotija cheese. Serve hot.
• Enjoy!