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Pierogi Mini Taco Boats™

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  • 40 min prep time
  • 55 min total time
  • 9 ingredients
  • 6 servings
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Caramelized onions and sharp Cheddar cheese give these mashed potato-filled boats a distinctly pierogi flavor.

Ingredients

2
medium boiling potatoes (about 3/4 lb)
3
tablespoons butter, melted
2
medium onions, halved and thinly sliced
1/2
teaspoon salt
3
tablespoons milk
3/4
cup shredded sharp Cheddar cheese (3 oz)
1/4
teaspoon black pepper
1
package Old El Paso™ Taco Boats™ mini soft flour tortillas
1/3
cup sour cream

Steps

  • 1 Scrub and peel potatoes. Cut into large pieces. In 2-quart saucepan, heat 1 inch water (salted, if desired) to boiling; add potatoes. Cover, and heat to boiling; reduce heat to medium-low. Cook potatoes 20 to 25 minutes or until tender; drain. Shake saucepan gently over low heat to dry potatoes.
  • 2 Meanwhile, in 10-inch skillet, heat 1 tablespoon of the butter over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 10 to 15 minutes, stirring frequently, until golden brown. Transfer 1/4 cup of the onions to cutting board; chop finely. Set aside.
  • 3 In medium bowl, mash potatoes until no large lumps remain. Stir in milk, 1/4 cup of the cheese, remaining 1/4 teaspoon salt and the pepper. Stir in finely chopped onions.
  • 4 Heat oven to 325°F. Brush insides of boats with remaining melted butter; place on ungreased cookie sheet. Bake 6 minutes. Spoon potato mixture evenly into warmed boats. If potato mixture has cooled off, place filled boats back in oven about 5 minutes or until heated through. Top with remaining onions, cheese and small dollop sour cream. Serve warm.
  • 1 Scrub and peel potatoes. Cut into large pieces. In 2-quart saucepan, heat 1 inch water (salted, if desired) to boiling; add potatoes. Cover, and heat to boiling; reduce heat to medium-low. Cook potatoes 20 to 25 minutes or until tender; drain. Shake saucepan gently over low heat to dry potatoes.
  • 2 Meanwhile, in 10-inch skillet, heat 1 tablespoon of the butter over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 10 to 15 minutes, stirring frequently, until golden brown. Transfer 1/4 cup of the onions to cutting board; chop finely. Set aside.
  • 3 In medium bowl, mash potatoes until no large lumps remain. Stir in milk, 1/4 cup of the cheese, remaining 1/4 teaspoon salt and the pepper. Stir in finely chopped onions.
  • 4 Heat oven to 325°F. Brush insides of boats with remaining melted butter; place on ungreased cookie sheet. Bake 6 minutes. Spoon potato mixture evenly into warmed boats. If potato mixture has cooled off, place filled boats back in oven about 5 minutes or until heated through. Top with remaining onions, cheese and small dollop sour cream. Serve warm.

Expert Tips

Different cheeses are fun to experiment with in this recipe. Try using Swiss cheese or even pepper Jack. Any cheese that melts well will work.

Yukon Gold potatoes have a creamy texture and buttery flavor that works well in this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
202.2
Calories from Fat
150
% Daily Value
Total Fat
13.6g
21%
Saturated Fat
8.1g
40%
Trans Fat
0g
Cholesterol
37.1mg
12%
Sodium
302.9mg
13%
Total Carbohydrate
15.3g
5%
Dietary Fiber
2.0g
8%
Sugars
3.0g
Protein
5.6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
23.90%
24%
Calcium
13.80%
14%
Iron
3.30%
3%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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