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Tater Taquitos

Tasty and low calorie, these potato taquitos are great as a snack, side dish or appetizer!

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Potato Type: Russet
Prep Method: BakedBoiledPan Fried


AppetizerSide DishSnack

Prep Time

15 Mins

Cook Time

40 Mins


Serves 10


Tasty and low calorie, these potato taquitos are great as a snack, side dish or appetizer!


  • 8 oz. Russet Potato, peeled and cubed
  • 2 tbsp. Light Sour Cream
  • 2 tbsp. Light Whipped Butter or Light Buttery Spread
  • 2 wedge Light Spreadable Swiss Cheese
  • ¼ tsp. Garlic Powder
  • ⅛ tsp. Black Pepper
  • ¼ teaspoon plus ⅛ tsp. salt
  • 1-½ cups Onion, diced
  • 10 6-inch Corn Tortillas


Tater Taquitos | Hungry Girl Potato Recipes | Potato Taquito Recipes

  1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
  2. 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.
  3. Drain and transfer potato to a large bowl. Add sour cream, butter, cheese wedges, garlic powder, pepper, and ¼ tsp. salt. Thoroughly mash and mix.
  4. Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until softened and lightly browned, 8 – 10 minutes.
  5. Stir cooked onion into potato mixture.
  6. Place tortillas between 2 damp paper towels. Microwave for 1 minute, or until warm and pliable.
  7. One at a time, spread each tortilla with  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.
  8. Spray taquitos with nonstick spray, and sprinkle with remaining ⅛ tsp. salt. Bake until crispy, 18 – 20 minutes. (Don’t worry if they crack a little.) Enjoy!


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Nutrition Facts Per Serving













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