Instructions: Preheat oven to 400 degrees.

Bake the potatoes in the center of the oven 45 to 50 minutes, or until tender when pierced with a fork. Remove from oven and cool to room temperature. Slice in half and scrape the pulp into a large bowl; gently crumble with a fork. (Do not mash the potatoes or they will be gummy.)

To the potatoes, add cheese, chiles, egg and cilantro and mix gently with a fork until combined. Cover tightly and refrigerate for 2 hours or up to 1 day.

To make the tacos: Lay tortillas flat on work surface. Using about 2 rounded tablespoons per tortilla, spoon the mixture onto one half of each tortilla. Fold over the second half and press gently to secure.

In a very large, nonstick sauta pan, heat about ? inch of oil over moderate heat until hot. Add as many tacos as will comfortably fit in the pan without crowding. Cook each side about 2 minutes or until light golden brown and the filling is heated through. Remove with a slotted spatula and drain on paper towels. Cook the remaining tacos in this fashion, adding more oil as needed. Serve immediately with cilantro garnish.

Makes 4-6 servings.

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