Go Back

Crispy Baked Potato Tacos with Cheddar and Salsa Verde

Crispy baked potato tacos are filled with cumin-seasoned mashed russet potatoes and sharp cheddar, then baked in corn tortillas until crisp and golden. Serve them with salsa verde for a tangy finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 34 minutes
Resting 2 minutes
Total Time 51 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 458
Ingredients Equipment Method Notes

Ingredients
  

For the potato filling
  • 1 lb russet potatoes peeled and cut into 1-inch cubes
  • 6 cup water plus more as needed
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 0.75 cup sharp cheddar cheese shredded
For the tacos
  • 8 corn tortillas 6-inch
  • 2 tbsp neutral oil such as canola or avocado oil
For serving
  • 1 cup salsa verde

Equipment

  • 1 4-quart saucepan
  • 1 large rimmed baking sheet
  • 1 microwave

Method
 

Cook the filling
  1. Place the potatoes in a 4-quart saucepan and add the water, plus more as needed to cover the potatoes by 1 inch.
  2. Bring to a boil over high heat, then reduce the heat to maintain a steady simmer and cook for 12-15 minutes, until fork-tender.
  3. Drain the potatoes well and return them to the saucepan.
  4. Mash until mostly smooth, then stir in the salt, cumin, garlic powder, black pepper, and cheddar until combined.
Assemble and bake the tacos
  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Stack the tortillas, wrap them in damp paper towels, and microwave for 45-60 seconds, until pliable.
  4. Keep the tortillas covered.
  5. Divide the filling into 8 equal portions and spoon one portion onto half of each tortilla.
  6. Fold the tortillas over the filling.
  7. Brush both sides of the tacos with the oil and arrange them seam-side down in a single layer on the baking sheet.
  8. Bake for 10 minutes, carefully flip the tacos, and bake for 8-10 minutes more, until crisp and golden.
Serve the tacos
  1. Rest the tacos on the baking sheet for 2 minutes, then serve with the salsa verde.

Notes

Keep the tortillas covered after microwaving so they stay pliable and do not crack when folded. Store leftovers in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free version, use plant-based cheddar-style cheese.