These cheesy potato taquitos are everything you could want—crispy on the outside, warm and cheesy on the inside! They’re the perfect combination of creamy mashed potatoes and melted cheese, all rolled up in tortillas and fried (or baked) to golden perfection. Whether you serve them as an appetizer, snack, or main dish, these taquitos will quickly become a favorite. Plus, they’re easy to customize with your favorite toppings or dips!
Why These Cheesy Potato Taquitos
- Crispy and Cheesy: The crunchy shell and gooey cheese filling make each bite heavenly.
- Perfect for Any Occasion: Great as a party appetizer, snack, or even a light dinner.
- Easy to Customize: Add spices, bacon, or veggies to the filling for extra flavor.
- Fried or Baked: Make them the way you like—either golden-fried or healthier in the oven.
- Freezer-Friendly: Prep them in advance and freeze for quick snacks anytime!
Ingredients
- 2 cups (450g / 1 lb) mashed potatoes (leftovers work great!)
- 1 ½ cups (165g / 0.36 lb) shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 tsp garlic powder
- ½ tsp cumin
- Salt and pepper, to taste
- 12 small tortillas (flour or corn)
- Vegetable oil, for frying (or olive oil spray for baking)
- Optional toppings: sour cream, guacamole, salsa, chopped cilantro
Directions
- Prepare the Filling:
In a bowl, combine the mashed potatoes, shredded cheese, garlic powder, cumin, salt, and pepper. Mix until well combined. - Assemble the Taquitos:
Lay a tortilla flat and spoon 2-3 tablespoons of the potato mixture along one edge. Roll the tortilla tightly around the filling. Repeat with the remaining tortillas and filling. - Fry the Taquitos (Optional):
Heat about 1 inch of vegetable oil in a skillet over medium heat. Fry the taquitos, seam-side down, for 2-3 minutes on each side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil. - Bake the Taquitos (Optional):
Preheat the oven to 400°F (200°C). Place the rolled taquitos on a baking sheet and spray with olive oil. Bake for 15-20 minutes, flipping halfway, until crispy and golden. - Serve:
Top with sour cream, guacamole, salsa, or chopped cilantro, and enjoy!
Notes
- Leftover Hack: This recipe is perfect for using up leftover mashed potatoes.
- Cheese Swap: Use pepper jack or mozzarella for a different twist.
- Add-Ins: Mix in crumbled bacon, green onions, or roasted veggies to the filling for extra flavor.
- Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can assemble the taquitos and store them in the fridge until ready to fry or bake.
Can I freeze these taquitos?
Absolutely! Place uncooked taquitos on a baking sheet and freeze until solid. Transfer them to a freezer bag, and when you’re ready to eat, bake or fry directly from frozen.
Do I need to use flour tortillas, or can I use corn?
Both work! Corn tortillas give a more traditional feel, but flour tortillas roll more easily and stay soft inside.
What’s the best way to reheat them?
The best way is to reheat them in the oven to keep them crispy.
Can I make this dish vegan?
Yes! Use dairy-free cheese and plant-based mashed potatoes for a vegan version.
Tips and Notes
- My Tip: If you’re using corn tortillas, warm them briefly in the microwave or on a skillet to make them more pliable and easier to roll.
- Pro Tip: Don’t overcrowd the pan when frying—fry the taquitos in batches to keep the oil temperature stable.
- Serving Suggestion: These taquitos pair perfectly with fresh guacamole and a side of pico de gallo for dipping.
Variations
There are endless ways to switch up these taquitos! Try one of these fun twists next time:
- Buffalo Potato Taquitos: Mix in some buffalo sauce and blue cheese crumbles for a spicy kick.
- Chili Cheese Taquitos: Add a scoop of your favorite chili into the potato filling and top with extra cheese.
- Sweet Potato Taquitos: Swap mashed potatoes with mashed sweet potatoes and sprinkle in some cinnamon and nutmeg.
- Breakfast Taquitos: Add scrambled eggs, bacon, and cheese to the mashed potatoes for a breakfast-friendly version.
- Taco-Inspired Taquitos: Mix in taco seasoning and ground beef for a heartier version.
Cheesy Potato Taquitos
These Cheesy Potato Taquitos are crispy on the outside, soft and cheesy on the inside, making them the perfect snack, appetizer, or light meal. Filled with seasoned mashed potatoes and gooey melted cheese, these taquitos are baked or fried to perfection. Serve them with salsa, guacamole, or sour cream for an irresistible treat!
Ingredients
- 2 cups 0.9 lb russet potatoes, peeled and diced
- 1 tablespoon 0.03 lb butter
- ¼ cup 0.06 lb milk
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup 0.25 lb shredded cheddar or Mexican blend cheese
- 12 small corn tortillas
- Oil for frying if frying or cooking spray (if baking)
Optional Toppings:
- Guacamole
- Sour cream
- Salsa
- Chopped cilantro
Instructions
Step 1: Prepare the Mashed Potato Filling
- Boil the diced potatoes in salted water for 12–15 minutes, or until fork-tender.
- Drain the potatoes and mash them with butter and milk until smooth.
- Stir in garlic powder, cumin, salt, and black pepper. Adjust seasoning to taste.
- Mix in the shredded cheese until well combined. Set the filling aside.
Step 2: Assemble the Taquitos
- Warm the tortillas slightly (in a microwave or skillet) to make them pliable.
- Place 1–2 tablespoons of the potato and cheese filling in the center of each tortilla.
- Roll the tortilla tightly around the filling to form a taquito.
Step 3: Cook the Taquitos
- To Fry:
- Heat oil in a skillet over medium heat. Add the taquitos seam-side down and fry for 2–3 minutes on each side, or until golden brown and crispy.
- To Bake:
- Preheat the oven to 400°F (200°C). Place the taquitos on a baking sheet and lightly spray them with cooking spray.
- Bake for 15–18 minutes, flipping halfway through, until crisp and golden brown.
Step 4: Serve and Garnish
- Serve the taquitos warm with your choice of guacamole, salsa, sour cream, and chopped cilantro.
Notes
- Add-ins: Black beans or sautéed onions can be added to the filling for extra flavor.
- Storage: Store leftover taquitos in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Make it Spicy: Add diced jalapeños or chili flakes to the potato mixture for heat.
- Vegetarian-Friendly: These taquitos are a great vegetarian option, but you can also add cooked ground beef or chicken if desired.
Tried this recipe?Let us know how it was!
