Craving Taco Bell’s Cheesy Fiesta Potatoes? These Copycat Cheesy Fiesta Potatoes are crispy, golden, and smothered in nacho cheese and sour cream!
I still remember the day Taco Bell broke my heart. It was 2020, and in the middle of everything else happening in the world, they decided to remove Cheesy Fiesta Potatoes from the menu.
I mean, seriously? Of all the things to take away, why the potatoes?!
For years, they were my go-to side. Whether I was grabbing a quick snack, pairing them with a Crunchwrap, or just eating them straight out of the container in my car like a goblin, those crispy, cheesy, sour-cream-smothered bites were everything. And then—poof! Gone.
But instead of mourning (okay, after mourning a little), I got to work. I was determined to bring them back—Taco Bell or not.
And let me tell you—this homemade version is a game-changer. They taste just like the real thing, maybe even better. Plus, I don’t have to beg a drive-thru employee to put extra nacho cheese on mine anymore. Win-win.
Why You’ll Love This Copycat Cheesy Fiesta Potatoes Recipe?
- Crispy, golden, and perfectly seasoned – no bland potatoes here.
- The nacho cheese sauce is next-level addictive.
- Super easy to make at home. No deep frying, no hassle.
- Cheaper than takeout (and no judgment for eating them straight from the tray).
- Customizable! Want more spice? More cheese? It’s all up to you!
Ingredient Notes:
Potatoes
- Diced potatoes work best—thawed if frozen. If using fresh, go for Yukon Gold or Russet for maximum crisp factor.
- Want extra crispy potatoes? Soak fresh-cut ones in cold water for 30 minutes before baking.
Seasoning Mix
- Taco seasoning – The key to that Taco Bell magic.
- Flour & cornstarch – This duo is what makes the potatoes extra crispy on the outside.
- Salt & black pepper – Basic, but necessary.
The Toppings
- Nacho cheese sauce – You can use store-bought, but homemade is way better.
- Sour cream – That creamy, tangy contrast is non-negotiable.
How To Make Copycat Cheesy Fiesta Potatoes?
Step 1: Preheat & Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a
Step 2: Coat the Potatoes
In a large bowl, toss your diced potatoes with canola oil until evenly coated.
In a separate bowl, mix together flour, cornstarch, taco seasoning, salt, and black pepper. Sprinkle this mixture over the potatoes and toss until every piece is fully coated in seasoning goodness.
Step 3: Bake Until Crispy
Spread the potatoes out on the baking sheet in a single layer—no overlapping! If they’re too close together, they’ll steam instead of crisp (and we do not want that).
Bake for 20 minutes, then flip the potatoes and bake for another 15-20 minutes until they’re golden brown and crispy perfection.
Step 4: Heat the Cheese Sauce
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While the potatoes are baking, warm up the nacho cheese sauce according to the package directions. If you’re making a homemade version, now’s the time to stir it up.
Step 5: Assemble & Serve
Once the potatoes are done, transfer them to a plate. Drizzle generous amounts of nacho cheese sauce over the top, then add a big dollop of sour cream.
And just like that—you’ve brought Cheesy Fiesta Potatoes back into your life!
Storage Options:
If, by some miracle, you have leftovers (teach me your ways), here’s how to store them:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Pop them in a 400°F oven or
air fryer for 5-7 minutes to crisp them back up. - Avoid the microwave! It makes them soft and sad.
Variations and Substitutions:
Want to switch things up? Try these variations!
- Spicy Version – Add cayenne pepper or chili flakes to the seasoning.
- Extra Cheesy – Mix in some shredded cheddar or pepper jack with the nacho cheese.
- Healthier Swap – Use Greek yogurt instead of sour cream.
- Taco Supreme Style – Add diced tomatoes, shredded lettuce, and jalapeños on top.
- Vegan-Friendly – Use dairy-free nacho cheese and plant-based sour cream.
What to Serve with Copycat Cheesy Fiesta Potatoes?
These potatoes are a meal on their own, but they also go great with:
- Tacos or Burritos – The ultimate fast-food combo.
- Breakfast Burritos – Yes, these are amazing with eggs!
- Quesadillas – More cheese = always a good idea.
- Chili or Soup – Dunk them right in. Trust me.
- Burgers – Swap out fries for something way better.
Frequently Asked Questions:
Can I make these in the
Absolutely! Cook at 400°F for 15-18 minutes, shaking halfway through for even crispiness.
Can I make them ahead of time?
You can bake the potatoes in advance and reheat them in the oven before serving. Just wait to add the cheese and sour cream until serving.
Can I freeze them?
Technically, yes—but they won’t be as crispy when reheated. If you freeze them, reheat in the oven or
And there you have it—Copycat Cheesy Fiesta Potatoes, made fresh at home! Crispy, cheesy, and ridiculously good, they’re proof that sometimes homemade really is better than takeout.
So what are you waiting for? Grab some potatoes and get cooking! And if you love them as much as I do, drop a comment below—I’d love to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Cheesy Fiesta Potatoes
Ingredients
- 1 lb bag of diced potatoes thawed if frozen
- 3 tbsp canola oil
- 1 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp taco seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 15 oz can of ready-to-use nacho cheese sauce heated according to label directions
- 8 oz container of sour cream
Instructions
- Preheat your oven to 425°F (220°C). Get a baking sheet. Line it with parchment paper or a silicone mat.
- Take the potatoes that have been thawed and place them in a bowl. Drizzle some canola oil, over them. Toss until they are well coated.
- In a bowl combine flour, cornstarch, taco seasoning, salt and pepper.
- Sprinkle the seasoning mixture over the potatoes. Toss them gently until they are evenly coated.
- Spread the potatoes on the baking sheet making sure not to overcrowd them.
- Bake in the preheated oven for 20 minutes. Then flip the potatoes. Bake for another 15 to 20 minutes until they turn golden and crispy.
- Warm up the nacho cheese sauce according to the instructions, on its packaging.
- Once the potatoes are ready serve them while hot. Top them with nacho cheese sauce. Add a dollop of sour cream for extra flavor. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
