Potato Tacos
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Baked in the oven instead of fried, these easy potato tacos are a quick vegetarian option for taco night. Don’t forget the salsa!
What are you making for your next Taco Tuesday?
Potato tacos quickly became one of my favorite options in Austin. Some taquerias make them with diced potatoes, but I prefer the mashed potato variety, mixed with cheese and seasonings.
They’re a great vegetarian dinner option, and also make for a great breakfast! (If you’re not having tacos for breakfast you’re missing out.)
These quick and easy tacos are endlessly customizable, too. Add them to your rotation today!
Ingredients for potato tacos
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
Potatoes – Russet potatoes work great for these tacos.
Butter – For mashing the potatoes. I recommend using unsalted butter so you can add salt to taste.
Spices – We’ll flavor these tacos with ground cumin and paprika. You can use sweet paprika if you don’t have smoked, but I highly recommend getting smoked paprika! It’s one of my go-to seasonings.
Shredded cheese – Look for Chihuahua or Oaxaca cheese. These are both Mexican varieties that melt beautifully.
Tortillas – Use corn tortillas. If you’re worried about the tortillas cracking, look for a corn-flour blend tortilla.
Olive oil – For baking
How to make this recipe
First, preheat the oven to 400°F. If you like, you can line your baking sheet with parchment or a silpat liner for easy cleanup.
Peel and dice the potatoes and place in a large pot, then cover with water. Set over high heat and bring to a boil, then reduce slightly and cook for 15 minutes. The potatoes should be fork tender.
Drain the potatoes, then return them to the pot. Mash the potatoes, then mix in the butter, salt, cumin, and paprika. Once the butter is melted and mixed in fully, stir in the shredded cheese.
Wrap your tortillas in a damp paper towel and microwave for 30 seconds to soften.
Softening the tortillas in the microwave will help prevent cracking when you fold them over. The wet paper towel adds necessary moisture to make them pliable.
Divide potato filling among tortillas and fold over, then place on the baking sheet. Brush each taco with olive oil.
Bake for 10 minutes, until tortillas are crisp and cheese is melty. Serve with your favorite toppings!
Storage and reheating
Leftover tacos can be stored in the refrigerator for 3 days.
To reheat, warm in a 350°F oven for 5-8 minutes. The tacos can also be warmed on the stove in a lightly oiled
To freeze these tacos, let them cool completely, then freeze in a single layer. Transfer to a freezer bag and store for up to 3 months. The tacos can be baked directly from frozen at 400°F for 10-15 minutes, until heated through.
Recipe suggestions
There’s lots of ways you can change up this recipe to your preferences.
Add garlic powder, chile powder, or a bit of chipotle in adobo sauce to the potato mixture.
Mix refried beans into the potato filling (make sure to use vegetarian beans to keep this recipe vegetarian).
Want to make it meaty? Add in cooked Mexican chorizo or seasoned ground beef.
If you can’t find Chihuahua or Oaxaca cheese, swap in mild white cheddar or Monterey Jack cheese.
To make these tacos vegan, swap in plant-based butter and use a vegan cheese like Follow Your Heart or Daiya.
Serving suggestions
There’s lots of ways to top potato tacos. I like to serve them with pico de gallo, classic salsa roja or garlic guacamole, along with sour cream and fresh chopped cilantro.
Avocado crema is perfect for dunking the tacos into. Or just eat them as they are straight from the oven.
Wondering what else to add to the table? You can never go wrong with Instant Pot Mexican rice, seasoned black beans, or a crisp jicama salad.
There’s always a good excuse to eat tacos, so cook up these potato tacos today!
Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Potato Tacos
Ingredients
- 1 pound russet potatoes, peeled and diced
- 2 tablespoons unsalted butter
- 1 teaspoon fine sea salt
- 2 teaspoons ground cumin
- 1/2 teaspoon ground paprika, sweet or smoked
- 1/2 cup shredded chihuahua or oaxaca cheese
- 12 corn tortillas
- 1-2 teaspoons extra virgin olive oil
- Optional for serving: salsa, guacamole, sour cream, cilantro
Instructions
- Preheat the oven to 400°F.
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook 15 minutes, until fork tender.
- Drain and return to the pot. Mash the potatoes and add the butter, salt, cumin, paprika, and cheese.
- Wrap the tortillas in a damp paper towel and microwave for 30 seconds to soften, then fill each tortilla with potatoes and carefully fold over. Place each taco on a baking sheet.
- Brush the tortillas with olive oil and bake for 10 minutes, until crisp.
- Serve with optional toppings.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…
