I’m excited to share this cozy, flavorful dish: crispy seasoned potatoes topped with gooey cheese and taco-style toppings. It’s everything I love about tacos—just layered over golden roasted potatoes.

Cheesy Taco Potatoes

Why You’ll Love This Recipe

I love how simple and satisfying this recipe is. It brings together all the taco flavors I crave with the comfort of roasted potatoes. It’s easy to make, super flexible with toppings, and always a hit whether I’m serving it for dinner or as a party appetizer.

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)
Salt and pepper, to taste
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
¼ cup chopped green onions
¼ cup chopped cilantro
Sour cream or Greek yogurt, for serving
Salsa or pico de gallo, for serving

Directions

Preheat oven to 425°F (220°C).
Toss the potato wedges with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, cayenne, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
Roast for 25–30 minutes, flipping halfway, until the potatoes are golden and crispy.
Sprinkle the cheeses over the hot potatoes.
Return to the oven for 5–7 minutes, just until the cheese melts.
Remove from oven and sprinkle with green onions and cilantro.
Serve immediately with sour cream and salsa or pico de gallo on the side.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

I sometimes add cooked taco-seasoned ground beef or shredded chicken for a protein boost.
I swap in sweet potatoes for a slightly sweet and savory twist.
I go vegan by using plant-based cheese and dairy-free sour cream.
I love adding black beans, corn, or jalapeño slices for extra texture and flavor.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven at 375°F for about 10–15 minutes to keep the potatoes crispy. The microwave works too, but the texture softens a bit.

FAQs

What kind of potatoes work best?

I stick with russet potatoes because they get wonderfully crispy when roasted, but Yukon Golds work great if I want a creamier bite.

Can I make this ahead of time?

Yes, I often roast the potatoes earlier in the day and then just reheat and top them with cheese and extras right before serving.

Is this dish very spicy?

Not really. I control the spice by adjusting or skipping the cayenne. If I want extra heat, I add hot sauce or jalapeños.

Can I add meat to this recipe?

Definitely. I love topping it with ground beef, pulled chicken.

What are the best toppings for this dish?

I use sour cream, salsa, avocado, chopped tomatoes, jalapeños, and even shredded lettuce. It’s fun to customize every time.

Conclusion

Cheesy Taco Potatoes have quickly become one of my favorite comfort food recipes. They’re easy to make, fun to customize, and packed with bold flavors. Whether I’m making them as a main dish or a shareable side, they always hit the spot.