Serves 1
Directions
- 1Add peeled and cubed potatoes to a pot, cover with water, and season with chicken bouillon.
- 2Boil until fork-tender.
- 3Drain well and let them steam dry for a few minutes.
- 4Mash the potatoes until smooth and stir in garlic powder, smoked paprika, salt, and pepper.
- 5Fold in the sour cream, bacon, and shredded cheese until creamy and well combined.
- 6Stack the tortillas, wrap in a damp paper towel, and microwave until soft and pliable.
- 7Spoon about 2 tablespoons of the potato mixture onto each tortilla, roll tightly, and place seam-side down.
- 8Heat oil to 350°F and fry the taquitos seam-side down first until golden brown and crispy.
- 9Transfer to a wire rack or paper towel-lined plate.
Ingredients
- 2-3 whole russet potato
- 1 tsp chicken bouillon
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- salt (optional)
- black pepper (optional)
- 1/2 cup sour cream
- 1/2 cup bacon bits
- 1 cup shredded colby jack cheese
- several corn tortilla
- oil, for frying
Equipment
potmashermicrowavewire rack
Tips
- Use chicken bouillon or salt for boiling water.
- Use cheddar cheese as an alternative to colby jack.
- Keep tortillas covered while assembling to prevent cracking.
- Serve hot with sour cream, extra bacon, green onions, or queso fresco.
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