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Recipe details
Potato-Shell Tacos
Two crisp baked potato semicircles folded into taco shapes and filled with their own fluffy seasoned potato center. A dinner idea with ingredients and cooking steps in one place.
≈ 105 kcal/100 g · ≈ 329 kcal/serving
55 minMediumMexican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
potato300 g
neutral cooking oil12 ml
salt1.5 g
black pepper0.25 g
Cookware and utensils
Chef’s knife
Cutting board
Large pot
Fork
Baking sheet
Parchment paper
Spatula
Directions
01
Heat the oven to 425°F (220°C).
Products
No products at this step
Action
preheat
Time
10 min
Temperature
425°F (220°C)
02
Peel and dice the potatoes.
Products
potato — 300 g
Action
dice
Time
5 min
Temperature
room temperature
03
Boil the potato cubes in salted water until tender.
Products
potato — 300 g; salt — 1.5 g
Action
boil
Time
12 min
Temperature
boiling water
04
Drain the potatoes and mash them with the pepper.
Products
potato — 300 g; black pepper — 0.25 g
Action
mash
Time
3 min
Temperature
hot
05
Spread the mashed potato into two thin semicircles on a parchment-lined baking sheet.
Products
potato — 300 g
Action
spread
Time
5 min
Temperature
room temperature
06
Brush the potato semicircles with oil.
Products
neutral cooking oil — 12 ml
Action
brush
Time
2 min
Temperature
room temperature
07
Bake the semicircles until crisp and golden.
Products
potato — 300 g; neutral cooking oil — 12 ml
Action
bake
Time
12 min
Temperature
425°F (220°C)
08
Fold each hot potato semicircle over a spatula to form a taco shell.
Products
potato — 300 g
Action
fold
Time
3 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available