Potato Tacos

Prep Time: 15 mins | Cook Time: 35 mins | Course: Dinner | Serves: 6

Crispy tacos with cheesy potato filling baked with olive oil and extra cheddar cheese on top. Dunk in some hot salsa and sour cream…delicious!

3 pounds small red potatoes, halved

1 cup sour cream

½ cup butter

1 tsp salt

1 tsp onion salt

1 ½ cups sharp cheddar cheese, grated (+ more for topping)

2 dozen corn tortillas

Olive oil, a drizzle

Hot salsa, for serving

Sour cream, for serving 

In a large pot of salted water, boil the potatoes until fork tender, about 15 minutes. With a slotted spoon, transfer them to a stand mixer. Add the sour cream, butter, salt, and onion salt and whip until fluffy. Stir in the cheese and stir until incorporated. 

Microwave tortillas covered with a damp paper towel for 2 minutes. Fill tortilla with about ¼-⅓ cup potato mixture per tortilla and fold in half. Place in a 9.13 pan and continue until the pan is full. Top with a generous drizzle of olive oil, and sprinkle with a couple of handfuls of more cheese. Bake at 425* for about 20 minutes or until golden and crispy.