For the tostadas: corn tortillas & ½ cup - ¾ cup oil (canola or vegetable)
Toppings:
mashed potatoes
shredded lettuce
chopped tomatoes
thinly sliced radishes
shredded cheddar cheese
sour cream
avocado or guacamole
wedges of lime
pickled red onion (requires lemon)
cilantro
thinly sliced green onion
Instructions
For tostadas: heat oil over medium heat. Using tongs add one tortilla to oil and fry until golden brown and crisp on each side. Set cooked tortilla on paper towels. Repeat with other tortillas.
For potatoes: scoop flesh of baked potato into a bowl. Add a few tablespoons of warm milk and a 1 tablespoon of soft or melted butter. Mash until combined and smooth. Salt and Pepper to taste. Adjust seasonings.
For pickled onions: place thinly sliced red onion in bowl. Squeeze juice of a lemon over red onion. Make sure onion is soaking in the lemon and add a sprinkle with salt. Set aside.
To assemble, slather potatoes on fried tostada and continue to layer with desired toppings.
Serve with wedges of lime.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/potato-tostada/