Oven Baked Potato Tacos

These Oven Baked Potato Tacos have a crispy outside & seasoned mashed potatoes inside. A perfect weeknight dinner when you want something easy!

Course Main Course

Cuisine Mexican

Keyword mexican, potatoes, quick dinner, tacos

Prep Time 20

Cook Time 20

Total Time 40

Servings tacos

Calories 266

4 russet potatoes peeled and cubed
1/2 cup salsa verde homemade or store-bought
1/2 teaspoon garlic salt
1 tablespoon taco seasoning
3 ounces vegan cream cheese I used Kite Hill
8-12 taco-sized flour tortillas
oil spray
salsa, cilantro, jalapeño, pickled onions, hot sauce, lime wedges, non-dairy yogurt for serving

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Add the potatoes to a stock pot and cover with water. Bring to a boil, lower heat and simmer for 15-20 minutes, or until the potatoes are fork tender. Drain and allow to cool for a couple minutes.
Add the potatoes to a bowl and mash until mostly smooth - it's ok if there are a few chunks. Add the salsa verde, dry seasonings and cream cheese. Mix until smooth, taste and adjust seasonings as needed.
Spray one side of a tortilla with oil. Flip it over and add a few tablespoons of the potato mixture. Gently fold in half so the tortilla sticks together. Place on the baking sheet and repeat with the remaining ingredients - my tortillas were on the larger side, so I made 8 big tacos.
Place in the oven and bake for 15 minutes. Flip and cook for another 5-10 minutes, or until your desired crispiness is reached.
Remove from the oven and serve with all of your favorite taco toppings.