Cheesy Taco Potatoes

Name: Cheesy Taco Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 4 large russet potatoes, cut into wedges; 2 tablespoons olive oil; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne pepper (optional); Salt and pepper to taste; 1 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1/4 cup sliced green onions; 1/4 cup chopped fresh cilantro; 1/2 cup sour cream or Greek yogurt, for serving; Salsa or pico de gallo, for serving

Isabella

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Cheesy Taco Potatoes are the ultimate comfort food mash-up—crispy roasted potato wedges tossed in smoky taco seasoning, covered in gooey melted cheese, and topped with fresh herbs. It’s the kind of dish I love to make when I want something hearty, cheesy, and full of bold flavor without a lot of fuss. Whether it’s a casual weeknight dinner or a crowd-pleasing game-day snack, this dish delivers every time.

Why You’ll Love This Recipe

I love how incredibly easy and flexible this recipe is. I can throw it together with pantry staples, and it always turns out delicious. The crispy edges of the roasted potatoes soak up all the bold taco spices, and the cheese layer melts into every crevice. It’s also super customizable—I can dial up the heat, add protein, or load it with extra toppings depending on what I’m craving. Plus, it makes for a fun, shareable dish that’s both kid-friendly and adult-approved.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes, cut into wedges

1 tablespoon chili powder

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

1/2 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1/4 cup sliced green onions

1/4 cup chopped fresh cilantro

1/2 cup sour cream or Greek yogurt, for serving

Salsa or pico de gallo, for serving

Directions

I start by preheating the oven to 425°F (220°C).

Then I toss the potato wedges with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if I want some heat), salt, and pepper until they’re fully coated.

I spread the potatoes in a single layer on a parchment-lined baking sheet.

I roast them for 25–30 minutes, flipping them halfway through, until they’re golden and crispy on the outside and tender inside.

After that, I sprinkle the cheddar and Monterey Jack cheeses over the hot potatoes.

I return the baking sheet to the oven for another 5–7 minutes until the cheese is melted and bubbling.

Once out of the oven, I finish the dish with green onions and fresh cilantro.

I serve them warm, with sour cream and salsa or pico de gallo on the side.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: Approximately 320 kcal per serving

Variations

Sometimes I like to add cooked ground beef or seasoned black beans for a heartier meal. I’ve also tried swapping in sweet potatoes for a slightly sweeter, more nutritious twist. If I want to keep it dairy-free, I skip the cheese and top the potatoes with avocado slices, dairy-free sour cream, and extra salsa. For a Tex-Mex spin, I might throw in jalapeños or crushed tortilla chips for extra crunch.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or a toaster oven at 375°F until the potatoes are warmed through and the cheese is melty again—usually around 10–15 minutes. I avoid microwaving, since it tends to make the potatoes soggy.

Related Recipes:

Easy Taco Soup

FAQs

What type of potatoes work best for this recipe?

I use russet potatoes because they roast up crispy and hold their shape well, but Yukon Golds are also a great option if I want a creamier texture.

Can I make this recipe ahead of time?

Yes, I roast the potatoes ahead and reheat them just before adding the cheese and toppings. It makes last-minute assembly a breeze.

How spicy is this dish?

It’s mildly spicy, especially if I include the cayenne pepper. If I want more heat, I add extra cayenne or some chopped jalapeños.

Can I make this vegan?

Absolutely. I skip the cheese or use a plant-based alternative and serve with vegan sour cream or guacamole instead.

What toppings go well with Cheesy Taco Potatoes?

I like sour cream, salsa, guacamole, diced tomatoes, jalapeños, or even a drizzle of hot sauce. It’s a great base for piling on favorites.

Conclusion

Cheesy Taco Potatoes are everything I want in a comfort food—crispy, cheesy, flavorful, and endlessly customizable. Whether I’m making it for a casual dinner, a party appetizer, or just because I want something cozy and satisfying, this recipe always hits the spot. It’s easy to make and even easier to love.

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