Delicious, Healthy, Baked, Vegetarian, Tacos de Papa (Potato Tacos)

This is one of my favorite meals!

What you'll need:

8-12 tortillas (I use fancy ones with a blend of corn and whole wheat)

6 large russet potatoes

3 large jalapenos

1/2 spicy taco seasoning packet

chopped spinach 

Pico de Gallo or salsa

sour cream (to taste)

Monterrey Jack cheese (to taste)

olive oil (to taste)

Step 1: 

Wash and chop potatoes into bite-size chunks.

Slice jalapenos into small pieces and mix-in with potatoes.

Drizzle olive oil over the mixtures and top it with your spicy taco seasoning.

Toss the mixture by hand until everything is coated.

Cover with foil and put in the oven for about 30 minutes at 450 degrees.

Step 2:

After 30 minutes have passed, pull your potatoes out of the oven and toss them around.

Then put them back in the oven, uncovered, for about 15 minutes. 

Step 3: 

While the potatoes are finished browning, I grated a block of Monterrey Jack cheese.

Step 4:

Place your tortillas on a rack in the oven to get them crispy and "taco-shaped". I usually leave them in the oven for about 8-12 minutes or until the ends begin to brown. 

*Note: It helps to spray them with Pam or apply a thin layer of butter so the tortillas don't stick to the metal oven rack.  

Step 5: 

I chopped up about 2 handfuls of fresh spinach and I also used Pico de Gallo that I picked up at the grocery store.

Step 6: 

Start filling up your tortillas!

First, let your shells cool and when they have hardened, put a large scoop of the potato mixture in the tortilla. Second, load up the steamy potato mix with cheese. Top it off with spinach, Pico de Gallo, and a dollop of sour cream. Then finish your taco with your favorite hot sauce—mine is Cholula!

Step 7:

Enjoy!