Baked Potato Flautas
I love mashed potatoes. I could easily eat them everyday. When I discovered that you can use them to make tacos, rolled tacos or flautas? Forget about it. I was all over them. These baked flautas are awesome in that you don’t need to fry them, so they’re on the healthier side. You know, for when I eat a half dozen in one sitting, I can tell myself not to worry because they are good for my body. Plus, I usually top the Baked Potato Flautas off with some homemade guacamole and salsa, so I’m also getting a serving of veggies, right?
These Baked Potato Flautas are a quick and cheap recipe to whip up for lunch or dinner. Why not use those leftover mashed taters, from dinner, and create a new lunch with them? Take some extra time to make guacamole and salsa and you’ll be craving Baked Potato Flautas as much as I do!
- 3 russet potatoes
- ¼ cup of milk
- 2 cloves garlic diced
- 1 Tablespoon cilantro
- 1 Tablespoon diced onions
- 1½ teaspoon garlic salt
- ½ tsp black pepper
- ¼ teaspoon cumin
- 16 soft taco size flour tortillas
- olive oil
- Cook potatoes and peel.
- Combine all ingredients in a bowl and mash together.
- You want the potatoes to be somewhat dry.
- If too crumbly, add 1 Tablespoon of milk.
- Once the mashed potatoes are ready, preheat oven to 350 degrees.
- Soften 6 tortillas at a time in the microwave. It takes 30 seconds in my microwave to make the tortillas soft so they are pliable enough to roll.
- Put 2 Tablespoons of mashed potatoes on one end of a tortilla and roll up.
- Place onto greased cookie sheet.
- Spray top of flautas with olive oil.
- I cook 8-10 flautas at a time, spaced 1 inch apart.
- Bake 12-15 minutes until flautas are browned on top.
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