Description
Cheesy Taco Potatoes are crispy roasted potato wedges seasoned with taco spices, topped with melted cheese, and finished with fresh toppings. This easy, customizable comfort dish is perfect for Taco Tuesday or as a hearty snack.
Ingredients
- 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 black pepper, to taste
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup sliced green onions
- ¼ cup chopped fresh cilantro
- Sour cream or Greek yogurt, for serving
- Salsa or pico de gallo, for serving
Instructions
- Preheat oven to 425 °F (220 °C).
- Toss potato wedges with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well coated.
- Spread potatoes in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until potatoes are golden and crispy.
- Sprinkle cheddar and Monterey Jack cheese over hot potatoes.
- Return to oven for 5–7 minutes until cheese is melted and bubbly.
- Top with green onions and cilantro.
- Serve warm with sour cream and salsa or pico de gallo on the side.
Notes
- Add cooked ground beef or seasoned black beans for a heartier dish.
- Swap in sweet potatoes for a sweeter twist.
- Use plant-based cheese and dairy-free sour cream for a vegan version.
- Top with crushed tortilla chips or sliced jalapeños for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg