Baked Potato Taquitos with Creamy Avocado Dip
These baked potato taquitos are a wonderful meatless meal opportunity ~ they are easy to put together and are wonderful served with creamy avocado dip!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: baked, corn tortillas, potato, taquitos
Servings: 24 taquitos
Calories: 71kcal
Author: Sheryl
Baked Potato Taquitos:
- 2 corn tortillas
- 2 russet potatoes peeled and cut into large chunks
- 4 Tbsp olive oil
- salt as needed for seasoning
Creamy Avocado Dip:
- 2 avocados ripe, pit and skin removed
- 1 C greek yogurt homemade yogurt works well too
- 1 jalapeño stem removed and finely diced
In your Instant Pot, place your steamer basket and lay those potatoes directly on top. Add 1 C. water and lock the lid. Close the valve, and set the pot for 13 minutes at high (manual) pressure. Release the pressure, and dump any excess water - move the potatoes to a medium bowl and coarsely mash.
(If not using a pressure cooker, dice the potatoes and boil on the stovetop until tender).
Soak a clean dish towel in water and wring out completely. Lay your stack of corn tortillas within and wrap the dish towel around completely. Place in the microwave for 45-55 seconds. Remove.
In a medium skillet, heat your oil on low/medium. Place the tortillas, one by one, in the skillet - dip in the oil, gently flip to do the opposite side. Stack on a clean plate - 5 to 6 at a time.
Spoon 2-3 Tbsp of potatoes down one end of the corn tortilla in a straight line, then gently roll up and place in a baking pan. Repeat until all tortillas are exhausted.
Pop the pan in a preheated oven (350 degrees F) for 20-25 minutes or until crispy.
To make the avocado dip: place the avocado flesh, greek yogurt and jalapeño in the food processor or high quality blender and blend until combined. Pour into a serving bowl.
Calories: 71kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 171mg | Fiber: 2g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg