Description
Taco Bell Copycat Cheesy Fiesta Potatoes are crispy roasted potatoes topped with creamy nacho cheese, sour cream, pickled jalapeños, and fresh cilantro. A quick, budget-friendly Tex-Mex-inspired side dish or snack that’s packed with bold flavor.
Ingredients
Units
Scale
- 3 large russet potatoes, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup nacho cheese sauce (homemade or store-bought)
- 1/2 cup sour cream
- Pickled jalapeño slices, to taste
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss diced potatoes with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper until well coated.
- Spread the potatoes in a single layer on a parchment-lined baking sheet.
- Roast for 30–35 minutes, flipping halfway, until the potatoes are crispy and golden brown.
- Warm the nacho cheese sauce in a small saucepan or microwave.
- Plate the roasted potatoes and drizzle generously with nacho cheese and sour cream.
- Top with pickled jalapeños and a sprinkle of fresh cilantro.
- Serve hot and enjoy your homemade fiesta!
Notes
- For extra spice, use fresh jalapeños or add a drizzle of hot sauce.
- Swap sour cream for Greek yogurt for a tangy twist.
- Feel free to add other toppings, like diced tomatoes or guacamole, to elevate the dish.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 15 mg
