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Cheesy Potato Taquitos

Cheesy Potato Taquitos are crisp-baked corn tortillas filled with seasoned Yukon gold potatoes and sharp white cheddar, making them a satisfying, budget-friendly snack or meal.
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Ingredients
  

For the filling

  • 5 cups Yukon gold potatoes peeled and diced
  • 2 teaspoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1½ teaspoons salt
  • ¾ cup sharp white cheddar cheese grated

For assembly

  • 12 corn tortillas
  • Cooking spray

Instructions
 

  • Boil diced Yukon gold potatoes in salted water until fork-tender, about 20 minutes. Drain well.
  • Set oven to 400°F (204°C).
  • Sauté potatoes in olive oil with garlic powder, paprika, cumin, and salt for 10 minutes until lightly crisp.
  • Remove from heat, stir in cheddar until melted.
  • Microwave (damp towel) 20–30 seconds or heat in skillet until pliable.
  • Fill each tortilla with 2 tbsp potato mixture, roll tightly, place seam-side down on baking sheet.
  • Spray lightly with cooking spray, bake 25–30 minutes, flipping halfway, until golden.
  • Cool slightly, then enjoy while warm and crisp.