Potato Tacos

Ingredients

• Tortillas

  Ready-to-bake or -fry, flour

  12 tortilla, medium or 552g

• 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

  16 tbsp or 240g

Directions

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