Loaded Little Potato Tacos Recipe By Tasty

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!

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!

LOADED HASSELBACK POTATO RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Lay 2 chopsticks about 2-3 inches apart on a cutting board.
• Place a potato lengthwise between the chopsticks, making sure the potato touches the cutting board.
• Make ¼-inch slices across the potato, making sure you do not cut through the bottom of the potato. The chopsticks will help serve as a bumper of sorts to prevent this from happening. Repeat with the second potato.
• Transfer the potatoes to a baking sheet lined with parchment paper, then brush the butter evenly on both of the potatoes.
• Sprinkle a bit of salt and pepper on top of the potatoes, then bake for about 30 minutes until the slices of each potato have started to separate and crisp up. To have a better separation between the slices, pull the slices apart before they are baked.
• Remove the potatoes and lower the oven heat to 350°F (180°C).
• Place a square of cheddar cheese in between the slits in the potatoes, then return to the oven and bake for about 10 minutes, until the cheese is melted and starting to bubble.
• Garnish each potato with a dollop of sour cream, bacon, and green onions.
• Serve and enjoy!

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!

POTATO TACOS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
• Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
• In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.

LOADED TACOS POTATO SKINS

Steps:

• Toppings: Shredded chicken mixed with taco seasoning, queso blanco, sour cream, salsa, pickled jalapenos and cilantro
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

LOADED LITTLE POTATO TACOS RECIPE BY TASTY

Steps:

• Add the Little Potato Company Blushing Belle Potatoes to a large pot and cover with cold water. Bring to a boil and cook for 15 minutes, or according to the package instructions, until tender. Drain and let cool for 10 minutes.
• In a medium pan over medium-high heat, heat the vegetable oil until it reaches 300°F (150°C). Fold a tortilla in half and use tongs to hold the folded edge in the hot oil for 20 seconds, or until golden brown. Lay the tortilla in the oil and fry on each side for 30-60 seconds, until golden brown and crunchy. Transfer to a paper towel-lined plate to drain and repeat with the remaining tortillas. Set aside until ready to assemble the tacos.
• Heat 1 tablespoon of olive oil in a clean medium pan over medium-low heat. Add the red onion and sauté for 6 minutes, or until softened and lightly charred. Add the shredded chicken, 1 teaspoon salt, and the black pepper, and cook for 2 minutes, or until the chicken is well incorporated. Transfer the chicken mixture to a bowl and wipe out the pan.
• Using the palm of your hand, gently smash each potato, leaving the potatoes mostly intact. Transfer the potatoes to a medium bowl and gently toss with the cumin, chipotle powder, paprika, cinnamon, and remaining teaspoon of salt until well coated.
• In the same medium pan, heat the remaining 3 tablespoons of olive oil over medium-high heat. Working in batches to avoid overcrowding the pan, lightly fry the seasoned potatoes until crispy and golden brown, 2 minutes per side. Transfer to a paper towel-lined plate to drain.
• Make the elote-style salsa: In a medium bowl, combine the fire-roasted corn, tomato, crema, cilantro, lime zest, queso fresco, salt, and pepper, and mix well.
• Assemble the tacos: Fill a taco shell with the chicken mixture and crispy potatoes. Top with the elote-style salsa and garnish with cilantro leaves and lime zest. Repeat with the remaining ingredients.
• Enjoy!

CRISPY POTATO TACOS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 20 to 25 minutes. Drain. Add milk, butter, and white pepper and mash over medium heat until mixed, adding a splash more milk if needed. Stir in Parmesan and cotija cheeses; continue stirring over medium heat until nice and thick.
• Wrap the stack of tortillas in a towel (or paper towels) and microwave on high until softened, about 45 seconds.
• Spread 2 heaping tablespoons of the potato mixture on half of a tortilla, then sprinkle with cilantro and press the other half of the tortilla over potatoes to make a taco shape; the mixture will hold the taco together. Continue to assemble tacos while tortillas are warm.
• Heat a large skillet over medium heat. Add the oil and fry the tacos, turning them over occasionally, until golden brown on both sides, about 5 minutes. Drain on paper towels and serve hot.

TACO BAKED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pierce the skin of the potatoes with a fork. Place potatoes on a baking sheet.
• Bake in the preheated oven until soft, about 1 1/2 hours.
• Heat a large skillet over medium heat. Mix ground beef with onion, garlic, salt, chili powder, cumin, and red pepper flakes. Cook in the hot skillet until beef is browned and crumbled, about 10 minutes. Add water as needed to prevent beef from sticking to skillet. Drain and discard grease.
• Cut baked potatoes open. Spread butter inside and top each with the taco meat mixture, 1/4 cup cheese, 2 tablespoons sour cream, and 2 tablespoons salsa.

TINY TACOS

Steps:

• Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
• Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
• Preheat the oven to 350 degrees F (175 degrees C).
• Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
• Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
• Bake in the preheated oven until cheese melts, about 3 minutes.
• Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
• Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.