Taco Bell Cheesy Fiesta Potatoes Recipe

Updated on August 11th, 2025

These Taco Bell cheesy fiesta potatoes are crispy, flavorful, and topped with creamy nacho cheese and cool sour cream, making them a true comfort food favorite. Tender russet potatoes are seasoned with cumin, garlic powder, salt, and pepper, then pan-fried until golden before getting perfectly crisp in the oven. The rich, cheesy topping pairs beautifully with the warm, seasoned potatoes for a bite that’s both satisfying and addictive. Serve them as a snack, side dish, or party appetizer for a taste of Taco Bell at home.

Why this recipe works

• The combination of pan-frying and oven-baking gives the potatoes a crispy exterior while keeping the inside fluffy and tender.
• Simple seasonings like cumin and garlic powder bring a savory depth of flavor that complements the creamy toppings.
• Using nacho cheese and sour cream makes this recipe taste just like the Taco Bell version, but fresher and customizable at home.
• The bite-sized potato cubes make them perfect for loading with extra toppings like green onions, jalapeños, or hot sauce.

Serving suggestions

• Serve these cheesy fiesta potatoes as a fun appetizer for game day or movie night with a side of salsa or guacamole for dipping.
• Pair them with tacos, burritos, or quesadillas for a complete Tex-Mex meal.
• Make them a breakfast side by serving with scrambled eggs, bacon, and a drizzle of hot sauce.
• Turn them into a hearty main dish by adding seasoned ground beef, shredded chicken, or black beans on top.

Taco Bell Cheesy Fiesta Potatoes Recipe

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Make Taco Bell cheesy fiesta potatoes at home with crispy seasoned potatoes topped with creamy nacho cheese and sour cream for a quick, tasty snack.

• Author: Bobby
• Total Time: 30 minutes
• Yield: 4 Servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 2 lbs russet potatoes (peeled and cut into 1-inch cubes)
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper (to taste)
• 1 cup nacho cheese (warmed)
• 1/2 cup sour cream

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Instructions

1. Preheat the oven to 475 degrees F. In a ziplock bag add the cumin, garlic powder, salt, and pepper. Add the cubed potatoes, seal the bag and shake until the potatoes are coated evenly.
2. Heat butter and olive oil in a large skillet over medium heat. Add the seasoned potatoes and cook, stirring frequently, until they are golden brown on all sides, about 10 minutes. Cover and cook for an additional 10 minutes or until the potatoes are tender.
3. Transfer the potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, turning occasionally until the potatoes are nice and crisp.
4. Remove from the oven and place into separate bowls and top with some nacho cheese and sour cream.

Nutrition

• Serving Size:
• Calories: 345
• Sugar: 1.5 g
• Sodium: 624.3 mg
• Fat: 17.1 g
• Carbohydrates: 43.3 g
• Protein: 7 g
• Cholesterol: 25.3 mg