Potato Tacos

Ingredients

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Potato

  Flesh and skin, raw

  5 potato, large or 1.85kg

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Cheddar cheese

  1 ½ cup, shredded or 169g

• Ranch dressing

  Salad dressing, reduced fat

  1 cup or 240g

Directions

1. Peel and chop potatoes. Chop green onions. Shred cheddar cheese.
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
3. Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
4. In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.

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