Crispy Two Potato Tacos

Monday 17 August 2020

These Crispy Two Potato Tacos are one of my favourite things to eat.  I adore Mexican flavours, and I adore potatoes, both the  sweet and the white.

Combining the two, potatoes and Tex Mex flavours,  is like a marriage made in Heaven! I just don't think you can get much better!

They are so very easy to make as well. They can be somewhat time consuming as you have to bake your white and sweet potatoes first, in order to make the filling.  

But really that's not hard work. It just involves washing them, pricking them and then baking them. Easy peasy lemon squeasy!

If you don't want to heat up your oven, by all means bake them in the microwave. A large baking potato will take between 7 and 10 minutes depending on how large your potato is. 

DO prick them also.  They will explode if you don't. Trust me on this. The last thing you want to be doing is cleaning exploded potato off of the insides of your microwave oven. That stuff can get into every single nook and cranny and be very difficult to clean up.  Blah!

Baking potatoes in the microwave is really quite straight forward.  Russets or large baking potatoes work best. Simply wash and prick as you would if you were going to bake them in an oven. Four or five times on each side will do the trick.

Rub them with a bit of olive oil, and then season them with some salt and black pepper.  I like to season them generously.  But then again, I do most things generously.

Place them in the microwave in a microwave proof dish.  Cook them on the full power setting for  five minutes and then flip them over.  (Use tongs or an oven mitt! They will be HOT!!)

Cook for a further 3 minutes or so at which time your potato should yield slightly to a light pressure.  You can do more than one potato at a time, but bear in mind you will need to increase your cook times by approximately a further 5 minutes all told.

Sweet Potatoes will not take as long to bake.  I would check them after three minutes before flipping (if doing one) and then continue as above, again cutting the bake time down by half.

While your potatoes are baking you can be softening your onions for the filling

Once you have the potatoes baked, skinned and coarsely mashed, this goes really quickly. Just stir in the other ingredients to combine.

Cooking the tacos is really easy also.  Once you have the filling all prepared, simply divide the filling between each taco shell. (I like soft taco sized tortillas). Brush the outsides of your tortillas first with a bit of olive oil.

Just spread the filling onto one half of  each tortilla, sprinkle with cheese and then fold the other half of the tortilla over top to cover.  You can press them down lightly if you want, but don't use a lot of pressure or the filling will seep out.

All that is left now is to grill them until they are toasty golden brown in a heated skillet. You will need a largish skillet if you are going to cook any more than one or two at once.

Just pop them into a heated skillet and pan grill them on both sides until toasty and heated through.  It is such a simple thing. I keep them warm in a low oven until I have them all done. (150*C/300*F)

On this particular day I serve them with Green salsa and sour cream, which was really really tasty. You can serve them with whatever you enjoy most with your tacos however. 

I have to say we also love them splashed with some Green Tabasco Sauce. That stuff is so yummy. It has a bit of a bite but not as much as the red Tabasco.  I love it on scrambled eggs and on anything really. Its really quite moreish.

I just adore these.  They are crisp on the outsides, soft, cheesy and spicy on the insides and whatever topping or accompaniment you choose to enjoy with them just makes what's already delicious even tastier. Guacamole is very good.  

Be prepared to fall in love.  These incredibly tasty but simple tacos are incredibly tasty. You may never go back to a meat taco again! Just saying!

Two Potato Tacos

Two Potato Tacos
Yield: 4
Author: Marie Rayner
prep time: 5 Mcook time: 1 H & 30 Mtotal time: 1 H & 35 M
These tacos are fabulously tasty, with both white and sweet potatoes, and plenty of zip! Serve hot with your favourite taco accompaniments for a real taste treat!


For the Filling:
  • 1 large Sweet Potato
  • 2 baking potatoes
  • 1 head of garlic
  • 1 tsp olive oil
  • 1 medium onion, peeled and chopped
  • 1 TBS butter
  • 1 tsp ground cumin
  • 1 tsp oregano flakes
  • 1 tsp coriander flakes
  • 1/2 tsp smoked paprika
  • 2 tsp chipotle chilies in adobe sauce
  • 1 tsp balsamic vinegar
  • salt and black pepper to taste
  • 1/2 cup of cheddar cheese grated, I use strong (60g)
  • 1/2 cup of jack cheese grated (65g)
To Finish and Serve:
  • Olive oil
  • 8 corn and wheat tortillas (six inch size)
  • Your choice of taco garnishes (chopped tomatoes, shredded lettuce, salsa, sour cream, olives, chopped onion, etc.)


  1. Preheat the oven to 200*C/400*F/ gas mark 6. Wash the potatoes well and prick with a fork. Place on a baking tray. Cut the top off of the head of garlic. Put it onto a square of foil. Drizzle with the olive oil and wrap the foil up over it, twisting it closed. Place onto the baking tray with the potatoes. Put the tray into the oven and roast until the potatoes are fork tender. Check the garlic after about 25 to 30 minutes. Remove if it is done. It should take approximately 1 hour to bake the potatoes. Remove from the oven and let cool until you can handle them.
  2. Melt the butter in a large skillet. Add the onion and cook, stirring frequently, until tender. Scoop the flesh from the sweet and baking potatoes into a bowl. Add the cooked onion, cumin, oregano, coriander, smoked paprika, chipotle chilies and balsamic vinegar. Mash coarsely to combine well. Season to taste with salt and pepper. Stir in the cheeses.
  3. Lay out the tortillas. Divide the filling amongst them spreading it out onto one half only of each. Fold the other half over to cover and form a taco. Brush both sides with olive oil. Wipe the skillet clean and then reheat over medium heat. Cook two tacos at a time until golden brown on each side and the filling is heated through and the cheese has melted. Keep warm while you cook the remaining tacos.
  4. Serve hot with your choice of taco garnishes. Enjoy!
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  1. These would be lovely to make for Friday night dinner when we don't want to eat meat. I love sweet potatoes but never thought to combine them with white potatoes. I'll add tortillas to my shopping list. Love and hugs, Elaine

    1. They are so delicious Elaine. I hope you enjoy them as much as I do! Love and hugs, xoxo

  2. These are brilliant! Thank you!

  3. These are absolutely delicious! I love both sweet and white potato and combine it with cheesy goodness and I'm all over it.

    They were very easy to make and an ideal meal when you don't want to do anything too complicated, but still want something tasty. I wasn't sure of which size soft tortilla wrap to use (they come in 3 sizes here) so I chose the small size and they were perfect. I served it for dinner tonight with a salsa verde, sour cream and a green salad. We absolutely loved them, so I will be making this again and again.

    1. These are my favourite Tacos Marie, and I LOVE tacos! I am so pleased you made them and enjoyed them! ❤️❤️

  4. This sounds delicious—I’m putting these on my meal plan this week! I have some sweet potatoes to use up! I don’t have any white potatoes right now,so I think I will add black beans in place of them to use up items I have on hand!

    1. I really hope that you enjoy them. Let me know how it works with black beans! That's a smart idea to use up what you have on hand! xo


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