Copycat Taco Bell Spicy Potato Tacos

 

My youngest and his girlfriend introduced me to Taco Bell's Spicy Potato Taco over a year ago and I fell in love! Unfortunately, they don't sell them in my area anymore. When your favourite food is no longer available you make your own. I made this the other day for my oldest daughter's birthday (her request), and my youngest gave me a thumbs up while he enjoyed his tacos. It is so good!. The potatoes are crispy on the outside but tender on the inside. The flavour has just the right spicyness.

Copycat Taco Bell Spicy Potato Tacos

Ingredients:

4 large Russet Potatoes, peeled and diced

1/4 cup Olive Oil
2 Tbs Cornstarch
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 tsp Ground Cumin
1 tsp Paprika

1 tsp Salt
1/4 tsp Cayenne Pepper

Assembly Ingredients:

Small Soft Tortillas, warmed

Chipotle Sauce, I used Taco Bell for authenticity
Lettuce, Shredded

Tomatoes, diced
Monterey Jack Cheese, shredded

Sour Cream (this isn't on the Taco Bell version but we add it)

Directions:

1. Preheat the oven to 400 degrees.
2. Lightly oil a large rimmed baking sheet or two smaller baking sheets.
3. Peel the potatoes and dice into 3/4 inch sized chunks.
4. Rinse the potatoes in cold water.
5. In a large pot, bring water to a boil (enough to cover all the potatoes).
6. Carefully add the potatoes and boil for 5-7 minutes. You should be able to pierce the potatoes but there should still be resistance
7. Drain in a colander and let sit for about 3 minutes until dry. 
8. Once dry, shake the strainer a little. You should see some rough starch on the potatoes.
9. In a large bowl, combine the parboiled potatoes, olive oil, cornstarch, onion powder, garlic powder, cumin, paprika, salt and cayenne pepper. Toss well to combine.
10. Transfer the coated potatoes to the prepared baking sheet and arrange in a single layer.
11. Bake for 40-45 minutes, flipping the potatoes over halfway through, until they are golden brown and crispy.
12. Serve in warmed tortillas with chipotle sauce, lettuce, tomatoes, shredded cheese, diced tomatoes and sour cream.

Enjoy!

            Ingrid

Baked Potato Soup

My oldest daughter and I were watching a video on youtube and decided we wanted potato soup. Then we promptly forgot. A few weeks later we both remembered it and she decided she wanted to try this recipe. It was soo good! I can't wait to have this again. So simple and delicious on a cool evening.

               Baked Potato Soup

Ingredients:

        6 large Baking Potatoes

        1 medium Onion, chopped

        1 1/2 cups Chicken Broth (add more if needed)

        4 Tbs Butter

        3 cloves Garlic, minced

        1/2 tsp Black Pepper

        1 tsp Salt

        1 cup Heavy Cream

        2 cups Sour Cream

        Scallions

        Shredded Cheese

Directions:

1. Cut the potatoes into small cubes. (You can peel them but my family prefers the peels left on.)
2. Place potatoes & onion in a soup pot with enough water to cover. 
3. Cook covered on med-high until fork tender (about 15 minutes).
4. Drain.
5. Return to the pot and mash (mash as much or as little as you like).
6. Add chicken broth, butter, garlic, and salt and pepper.
7. Return to medium heat and bring to a boil. STIR CONSTANTLY!!! This will pop pretty badly - so don't get burned! 
8. Add extra broth if the consistency is too thick. 
9. Reduce the heat to med-low and let it simmer for about 10-15 minutes. (We only let it simmer for about 5 min and we're constantly stirring).
10. Add heavy cream.
11. Bring to a boil -- stirring frequently.
12. Once it's to a low boil, reduce heat to low and cover.
13. Simmer for a couple of minutes.
14. Remove from heat.
15. Add sour cream.
16. Return to low heat and stir until the sour cream has heated through.
17. Top with scallions or cheese.

Enjoy!

            Ingrid