Crispy Baked Potato and Cheese Taquitos

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 12 taquitos)
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 1/2 lb russet potatoes (about 3 medium), peeled and cubed
• 2 tbsp unsalted butter
• 1/4 cup sour cream
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika
• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 12 corn tortillas (6-inch)
• 3 tbsp neutral oil (or cooking spray) for brushing
• Optional toppings: salsa, guacamole, shredded lettuce, sour cream, cilantro, lime wedges

Do This

• Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly oil it.
• Step 2: Boil potatoes in salted water until very tender, 12–15 minutes. Drain well.
• Step 3: Mash potatoes with butter, sour cream, salt, pepper, cumin, chili powder, garlic powder, and smoked paprika. Stir in shredded cheese.
• Step 4: Warm tortillas (microwave in a damp towel or briefly on a dry skillet) until pliable so they do not crack.
• Step 5: Add 2–3 tbsp potato-cheese filling to each tortilla, roll tightly into taquitos, and place seam-side down on the baking sheet.
• Step 6: Brush or spray taquitos lightly with oil. Bake 15–20 minutes, flipping once halfway, until deeply golden and crisp.
• Step 7: Serve hot with salsa, guacamole, sour cream, and a squeeze of lime.

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Why You’ll Love This Recipe

• Crispy, crunchy baked shells with a soft, gooey, seasoned potato and cheese center.
• Uses simple, budget-friendly pantry ingredients that are easy to find.
• Baked instead of fried, so less mess and a bit lighter but still very satisfying.
• Perfect for meal prep, game day snacks, or a fun family dinner with lots of toppings.

Grocery List

• Produce: Russet potatoes, garlic (optional), cilantro, limes, lettuce (for serving, optional)
• Dairy: Butter, sour cream, shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Pantry: Corn tortillas, neutral oil, kosher salt, black pepper, ground cumin, chili powder, garlic powder, smoked paprika, salsa

Full Ingredients

For the Potato & Cheese Filling

• 1 1/2 lb russet potatoes (about 3 medium), peeled and cut into 1-inch cubes
• 2 tbsp unsalted butter
• 1/4 cup sour cream
• 1 tsp kosher salt (plus more for the boiling water)
• 1/2 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 1/2 cups (about 6 oz / 170 g) shredded cheese, such as:
  • Sharp cheddar
  • Monterey Jack
  • Or a Mexican blend
• Optional: 1 small clove garlic, finely minced or grated, for extra flavor

For the Taquitos

• 12 corn tortillas (6-inch, white or yellow)
• 3 tbsp neutral oil (such as canola, vegetable, or avocado oil), plus more as needed
  • Or use cooking spray to lightly coat the taquitos

For Serving (Optional but Recommended)

• Salsa (your favorite red or green)
• Guacamole or sliced avocado
• Extra sour cream or Mexican crema
• Shredded lettuce or cabbage
• Fresh cilantro leaves
• Lime wedges
• Hot sauce

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup and to help prevent sticking. Lightly brush or spray the parchment with a little oil. Set the tray aside while you prepare the filling and tortillas.

Step 2: Cook the potatoes until very tender

Add the peeled, cubed potatoes to a medium pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce to a gentle boil. Cook for 12–15 minutes, or until the potatoes are very tender and easily pierced with a fork.

When the potatoes are done, drain them thoroughly in a colander, shaking off excess water. Let them sit in the hot colander for 1–2 minutes to allow steam to escape; this helps keep the filling from getting watery.

Step 3: Mash and season the potato-cheese filling

Return the drained potatoes to the warm pot. Add the butter, sour cream, 1 tsp kosher salt, 1/2 tsp black pepper, ground cumin, chili powder, garlic powder, and smoked paprika. If using fresh garlic, add it now.

Mash the potatoes until mostly smooth and creamy, with no large chunks. Taste and adjust seasoning with more salt or pepper if needed; the filling should be well-seasoned and flavorful at this stage.

Let the potatoes cool for 3–5 minutes, then stir in the shredded cheese until evenly distributed. The heat from the potatoes will start to soften and slightly melt the cheese, creating a rich, gooey filling. Set the pot aside while you warm the tortillas.

Step 4: Warm the corn tortillas so they do not crack

Corn tortillas are prone to cracking when rolled if they are cold or dry, so warming them is essential. You have two easy options:

• Microwave method: Stack the 12 tortillas and wrap them in a clean, slightly damp kitchen towel or damp paper towels. Microwave on high for 45–60 seconds, until very warm and pliable. Keep them wrapped to retain heat and moisture while you work.
• Skillet method: Heat a dry skillet over medium heat. Warm each tortilla for about 20–30 seconds per side until soft and flexible. Stack them on a plate and cover with a clean towel to keep them warm.

Work with a few tortillas at a time, keeping the rest covered so they stay warm and flexible.

Step 5: Fill and roll the taquitos tightly

Place one warm tortilla on a clean work surface or cutting board. Spoon about 2–3 tablespoons of the potato-cheese mixture in a line slightly off-center, leaving a bit of space at each end so the filling does not squeeze out. Try to distribute the filling evenly so all 12 tortillas can be filled.

Starting from the filled side, roll the tortilla up tightly into a thin cigar shape, enclosing the filling completely. Place the taquito seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling, lining the taquitos up in a single layer without overlapping.

Step 6: Brush with oil and bake until crispy

Once all the taquitos are rolled and arranged on the baking sheet, lightly brush them all over with the neutral oil, or spray them evenly with cooking spray. This helps them turn golden and crisp in the oven.

Bake in the preheated oven for 15–20 minutes, turning the taquitos once about halfway through the baking time. They are done when the tortillas are deeply golden brown in spots, crisp to the touch, and the filling is hot and melty. If you like them extra crunchy, you can broil them for 1–2 minutes at the end, watching carefully so they do not burn.

Step 7: Serve hot with your favorite toppings

Remove the taquitos from the oven and let them cool for 2–3 minutes; the filling will be very hot. Transfer to a serving platter or individual plates.

Serve immediately with small bowls of salsa, guacamole, sour cream or crema, shredded lettuce, fresh cilantro, and lime wedges on the side. A squeeze of lime and a spoonful of salsa over the top makes the crispy shells and creamy potato-cheese center especially delicious.

Pro Tips

• Season boldly: Potatoes soak up flavor, so do not be shy with the salt and spices. Taste the filling before rolling and adjust as needed.
• Keep tortillas warm: Warm only 4–5 tortillas at a time and keep the rest wrapped. If they start to crack, rewarm them briefly to soften.
• Do not overfill: Too much filling makes the taquitos burst open. Stick to about 2–3 tablespoons per tortilla and roll tightly.
• Use parchment and oil: Parchment plus a light coating of oil gives you maximum crispness with minimal sticking.
• Make them extra golden: For deeper color and crunch, bake on a metal baking rack set over the sheet pan so hot air can circulate all around.

Variations

• Spicy potato taquitos: Add 1 finely chopped jalapeño (seeds removed for milder heat) or a pinch of cayenne pepper to the mashed potatoes for a kick.
• Vegan version: Use plant-based butter, a splash of unsweetened oat or soy milk instead of sour cream, and your favorite melty vegan cheese. Brush with oil and bake as directed.
• Breakfast taquitos: Fold in 2 scrambled eggs and a tablespoon of chopped green onion with the potato mixture, then roll and bake as usual. Serve with salsa and hot sauce.

Storage & Make-Ahead

To refrigerate: Let leftover taquitos cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes, until hot and crisp again.

To freeze before baking: Assemble the taquitos and place them in a single layer on a parchment-lined tray. Freeze until solid, then transfer to a freezer bag or container. Bake from frozen at 400°F (200°C) for 20–25 minutes, turning once, until heated through and crispy.

To freeze after baking: Cool completely, then freeze in a single layer before transferring to a container or bag. Reheat from frozen in a 375°F (190°C) oven or air fryer for 12–15 minutes.

You can also make the potato-cheese filling up to 2 days ahead. Store covered in the refrigerator, then warm it slightly in the microwave or on the stovetop before filling the tortillas so it is easier to spread.

Nutrition (per serving)

Estimated for 1 serving (3 taquitos) without toppings: about 600 calories, 16 g protein, 70 g carbohydrates, 26 g fat, 8 g saturated fat, 5 g fiber, and 850 mg sodium. Exact values will vary based on the specific brands of tortillas, cheese, and toppings you use.