Description
Cheesy Taco Potatoes are crispy roasted potato wedges tossed in smoky taco seasoning, topped with melted cheese, fresh herbs, and served with sour cream and salsa for a bold, comforting dish perfect for any occasion.
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
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the potato wedges with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper until well coated.
- Spread the potatoes in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until golden and crispy outside and tender inside.
- Sprinkle cheddar and Monterey Jack cheeses over the hot potatoes.
- Return to the oven for 5–7 minutes until the cheese is melted and bubbling.
- Top with green onions and chopped cilantro.
- Serve warm with sour cream and salsa or pico de gallo on the side.
Notes
Use Yukon Gold potatoes for a creamier texture if preferred.
Add cooked ground beef or black beans for extra protein.
Try sweet potatoes for a sweeter, nutritious twist.
Use dairy-free cheese and toppings for a vegan version.
Top with guacamole, diced tomatoes, or jalapeños for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 30 mg
