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Cheesy Taco Potatoes For Easy Dinners Topped With Melted Cheddar, Sour Cream,

Cheesy Taco Potatoes for Easy Dinners

Cheesy Taco Potatoes for Easy Dinners are roasted 1-inch potato cubes tossed with taco seasoning, topped with melted cheddar, and finished with sour cream and green onions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Side Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 2 pounds potatoes russet or Yukon Gold, 1-inch cubes
  • 2 tablespoons olive oil for coating
  • 1 tablespoon taco seasoning store-bought or homemade
  • 1/2 teaspoon kosher salt adjust for seasoning salt
  • 1/2 teaspoon black pepper freshly ground
Toppings
  • 1 1/4 cups sharp cheddar cheese freshly shredded
  • 1/3 cup sour cream for topping
  • 4 medium green onions thinly sliced

Equipment

  • Large Rimmed Baking Sheet
  • Parchment Paper
  • Large Mixing Bowl
  • Chef'S Knife
  • Measuring Spoons
  • Spatula

Method
 

Roast and Finish
  1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Cut the potatoes into 1-inch cubes and pat them very dry.
  3. Toss the potato cubes with olive oil, taco seasoning, kosher salt, and black pepper.
  4. Spread the potatoes in a single layer on the baking sheet and roast for 20 minutes.
  5. Turn the potatoes with a spatula and roast for 12 minutes more, until browned and fork-tender.
  6. Sprinkle the shredded cheddar over the potatoes and bake for 3 minutes, until melted.
  7. Spoon the sour cream over the hot potatoes and scatter the green onions on top.
  8. Serve immediately.

Notes

Refrigerate leftovers in a covered container for up to 4 days. Reheat on a sheet pan at 400°F for 8 to 12 minutes so the edges firm up again; microwave reheating is faster but softer. Monterey Jack can replace the cheddar, but freshly shredding the cheese gives the smoothest melt.