Cheesy Taco Potatoes

I love this recipe—a delicious mashup of crispy roasted potatoes, smoky taco seasoning, gooey melted cheese, and fresh toppings. It’s a crowd-pleasing comfort food I turn to for Taco Tuesday or game‑day snacking.

Why You’ll Love This Recipe

I love how easy it is and how few ingredients I need. The potatoes get wonderfully crispy, soaking up bold taco flavors, and the cheese melts into every crevice. I can customize the heat, add protein, or pile on toppings based on what I’m craving. It’s a fun, shareable dish that both kids and adults enjoy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes, cut into wedges
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
½ cup sour cream or Greek yogurt, for serving
Salsa or pico de gallo, for serving
¼ cup sliced green onions
¼ cup chopped fresh cilantro

directions

1. Preheat the oven to 425 °F (220 °C).

2. In a large bowl, toss potato wedges with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), and salt and pepper until evenly coated.

3. Arrange potatoes in one layer on a parchment‑lined baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crispy.

4. Remove the baking sheet and sprinkle cheddar and Monterey Jack cheese over the hot potatoes.

5. Return to oven for 5–7 minutes until cheese is melted and bubbling.

6. Once out, top with green onions and cilantro. Serve warm alongside sour cream and salsa or pico de gallo.

Servings and timing

This makes 4 servings.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

• Add cooked ground beef, seasoned black beans, or shredded chicken for extra protein.

• Swap russets for sweet potatoes or Yukon Golds for different textures.

• Keep it vegan by using plant‑based cheese and skipping crema or choosing dairy‑free alternatives.

• Add crunch with jalapeños, crushed tortilla chips, or a drizzle of hot sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To re‑crisp, I reheat in an oven or toaster oven at 375 °F for about 10–15 minutes until warmed and cheese is melty. I avoid the microwave—it makes the potatoes soggy.

FAQs

Is there a tip on choosing the right potatoes?

I prefer russets for a crispy exterior and fluffy interior, but Yukon Golds also work well if I want a creamier bite.

Can I prepare this ahead of time?

Absolutely. I roast the potatoes ahead and re‑heat them before adding cheese and toppings—makes last‑minute assembly super easy.

How spicy is it?

It’s mildly spicy with the chili powder and optional cayenne. I adjust the heat by increasing cayenne or adding diced jalapeños if I want more kick.

Can I make this gluten‑free?

Yes—just ensure your taco seasoning and toppings are gluten‑free. Potatoes, spices, and cheese are naturally gluten-free.

What other toppings pair well?

I like adding avocado or guacamole, diced tomatoes, olives, pickled jalapeños, or a drizzle of hot sauce.

Conclusion

Cheesy Taco Potatoes are everything I crave: crispy, cheesy, flavorful, and endlessly customizable. Whether I’m cooking for a casual dinner, a crowd, or just craving something comforting, this recipe always hits the spot.