Crispy Potato Tacos
Ingredients List
-
5 large potatoes, peeled and chopped
-
¼ cup milk
-
1 cup chopped green onions
-
1 ½ cups shredded Cheddar cheese
-
1 (12 ounce) package corn tortillas
-
1 cup Ranch-style salad dressing
Instructions
-
Bring a large pot of salted water to a boil. Add the potatoes and cook until they are fork-tender, about 15 minutes.
-
Drain the potatoes, then transfer them to a large bowl. Add the milk and mash until smooth. Stir in the chopped onions and shredded cheese, mixing until well combined. Scoop 2 heaping tablespoons of the potato mixture onto the center of each tortilla, fold them in half, and secure with a toothpick.
-
Heat oil in a large skillet over medium-high heat, adding enough to cover about 1 inch of the tortilla. Fry the tacos until golden and crispy. Serve with a side of ranch dressing for dipping.
Nutritional Information (per portion)
| 341 | Calories |
| 16g | Fat |
| 42g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 341 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 5g | 24% |
| Cholesterol 21mg | 7% |
| Sodium 302mg | 13% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 5g | 16% |
| Total Sugars 3g | |
| Protein 8g | 16% |
| Vitamin C 12mg | 13% |
| Calcium 153mg | 12% |
| Iron 1mg | 6% |
| Potassium 560mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5