Lunch: Pierogi Mini Taco Boats™

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

Instructions

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.
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.
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.
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.

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