Tater Taquitos
Tasty and low calorie, these russet potato taquitos are great as a snack, side dish, or appetizer!
Ingredients
- 8 Ounces Alsum russet potatoes peeled, cubed
- 2 Tablespoons Light sour cream
- 2 Tablespoons Light whipped butter or light buttery spread
- 2 Wedges Light spreadable Swiss cheese
- ¼ Teaspoon Garlic powder
- ⅛ Teaspoon Black pepper
- ¼ Teaspoon + ⅛ Teaspoon Salt
- 1 ½ Cups Onion diced
- 10 Corn tortillas 6-inch
Instructions
- Preheat oven to 375°F. Spray a baking sheet with nonstick spray.
- Bring a medium pot of water to a boil. Add cubed potato, and once returned to a boil, reduce heat to medium. Cook until very tender, 10-15 minutes.
- Drain and transfer potato to a large bowl. Add sour cream, butter, cheese wedges, garlic powder, pepper, and ¼ teaspoon salt. Thoroughly mash and mix.
- Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until softened and lightly browned, 8-10 minutes.
- Stir cooked onions into potato mixture.
- Place tortillas between 2 damp paper towels. Microwave for 1 minute, or until warm and pliable.
- One at a time, spread each tortilla with 1/10th of potato mixture, about 2 tablespoons; tightly roll up into a tube, place on the baking sheet, seam side down, and secure with toothpicks if needed.
- Spray taquitos with nonstick spray, and sprinkle with remaining ⅛ teaspoon salt. Bake until crispy, 18-20 minutes. (Don't worry if they crack a little.) Enjoy!
Nutrition
Calories: 99kcalCarbohydrates: 17gProtein: 2gFat: 2gSodium: 158mgFiber: 1.5g