Cheesy Fiesta Potatoes
Missing Taco Bell’s cheesy fiesta potatoes? This copycat recipe is just like the classic fast-food side dish, made at home whenever you’re craving it! Savory potatoes covered with Taco Bell-style nacho cheese sauce, and a dollop of sour cream – the real deal.
With cheesy fiesta potatoes being retired from Taco Bell, I knew I had to make a copycat recipe for those late nights when only cheesy, perfectly seasoned potatoes will do. While Cheez Whiz is not something I usually keep around the house, it does give this recipe its authentic Taco Bell Flavor. Plus, making your own potatoes at home is healthier than fast food!
What Makes This Recipe So Good
Brine from pickled jalapeños – A secret ingredient, a little jalapeño juice gives the nacho cheese just a little heat.
Potatoes – Perfectly seasoned with garlic powder, cumin, and onion powder, these potato cubes are crispy and flavorful.
How To Make It
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Add the garlic powder and cumin to a resealable plastic sandwich bag, then add the cubed potatoes. Seal the bag and toss it all together until the potatoes are completely coated.
In a large skillet, melt the butter and oil. Add the seasoned potatoes and cook until they’re golden brown, stirring frequently. Cover the skillet and let the potatoes cook until they’re tender. After they’ve cooked, season them with salt and pepper to taste.
Transfer the potatoes to a baking sheet and bake until the potatoes are nice and crispy.
While the potatoes are cooking, mix together the ingredients for the nacho cheese in a small bowl.
Divide the cooked potatoes between bowls and pour the nacho cheese on top. Garnish with a dollop of sour cream and green onions, if you like!
- Want cheesy fiesta potatoes but without the Cheese Whiz? Try it with my vegan queso or vegan nacho cheese sauce.
- If you’d rather not make your potatoes from scratch, you can use frozen seasoned potatoes.
More Copycat Recipes
- Taco Bell Mexican Pizza Recipe
- Chick-Fil-A Copycat Nuggets
- Whole30 Chipotle Beef & Avocado Bowls (Paleo Sofritas Copycat)
- Gluten Free Cinnamon Rolls (Cinnabon Copycat)
- Orange Julius Recipe
- The Best Lobster Bisque (Ruth’s Chris Copycat Recipe)
Cheesy Fiesta Potatoes
For the Nacho Cheese
- 1 15-ounce jar Cheez Whiz cheese dip
- ½ cup milk
- 4-5 tablespoons brine from pickled jalapeños
- cayenne pepper to taste
For the Potatoes
- ¾ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¾ teaspoon onion powder
- 1 teaspoon salt
- 2 pounds large white potatoes peeled and cut into 1" cubes
- 2 tablespoons butter
- 2 tablespoons olive oil
- green onions
- sour cream
- Preheat oven to 475º F.
- In a resealable plastic sandwich bag, mix the garlic powder and cumin together. Add the cubed potatoes, seal the bag, and toss it all together until potatoes are coated evenly.
- In a large, heavy skillet over medium heat melt the oil and butter together. Add the seasoned potatoes and cook, stirring frequently, until they're a nice, golden brown, about 10 minutes. Cover and cook an additional 10 minutes or until potatoes are tender. Season to taste with salt and pepper.
- While the potatoes are cooking, mix together the ingredients for the nacho cheese in a small bowl.
- Transfer the cooked potatoes to a non-stick baking sheet and bake for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
- Divide potatoes into portions and top with nacho cheese. Garnish with a dollop of sour cream and green onions, if desired.
- Cheese dip options: Try vegan queso or vegan nacho cheese sauce
- Potatoes: Can also use frozen cubed potatoes
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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