Taco Bell Cheesy Fiesta Potatoes

Taco Bell Cheesy Fiesta potatoes were a much loved menu item that was recently discontinued from the Taco Bell menu. You can enjoy these crispy potatoes topped with cheese and sour cream in no time at all when you make them fresh at home.

two bowls of homemade Taco Bell Cheesy Fiesta Potatoes bowls

Picking the Right Potato

It all starts with the perfect potato. There are tons of different types, but for cheesy Fiesta potatoes, keep things simple and go with the standard Russet potato.

Russet potatoes are ideal because they have high-starch content, thick skins, and mild flavor. The starch helps Russets develop a crispy, even colored crust when fried, and the mild taste does not overpower any of the other seasoning flavors.

If you are someone who chooses to leave the skin on the potatoes (and you really should be that kind of person since much of the nutrition is in the potato peel), you will find the skin of the Russet doesn’t get soggy or fall apart when fried.

No Russets at home? There is no need to make a special trip to the store. The second best choice is an Idaho potato, but any starchy variety will do.

Almost Endless Versatility

A cheesy potato bowl is just the beginning. Taco Bell Cheesy Fiesta Potatoes makes a great vegetarian replacement for meat in any number of Mexican dishes.

With enough spices and toppings like cheese, guacamole, pico de gallo, sour cream, and hot sauce, even the most diehard carnivore won’t mind that the beef or chicken is missing. And no one ever said you couldn’t add cheesy potatoes to regular burritos or tacos as a topping. Let your creativity go wild!

Say ‘Hello’ Again to the Taco Bell Potato Griller

If you never had a Taco Bell Potato Griller at the restaurant, you haven’t lost your chance to try this crunchy vegetarian wrap. It is a snap to make. All you need is the Fiesta potatoes from the recipe below, nacho sauce, sour cream, and some flour tortillas.

  1. Put the tortilla on the counter. Spoon about a cup of Fiesta potatoes on the bottom third of the tortilla. Using room temperature potatoes makes assembling easier. Make sure that the potatoes are at least an inch from the bottom and sides. Add nacho sauce and sour cream on top of the potatoes.
  2. Fold the sides of the tortilla in about an inch on both sides. Start rolling from the bottom and make sure the filling is completely enclosed.
  3. Place a pan over medium-low heat. Let it heat up, and then place the wrap with the seam-side down in the pan. Cook until the bottom begins to color — about 3 minutes. If it colors too quickly, turn down the heat. Flip and repeat.
  4. Let the Taco Bell Potato Griller cool slightly before cutting on a slight diagonal and serving.

Tips for Making and Storing Taco Bell Cheesy Fiesta Potatoes

  • Store Fiesta potatoes in the fridge. Potatoes should be good to eat for a few days after making, but they will never have the crunch of fresh ones.
  • Don’t overcrowd the pan when frying the potatoes. Potatoes that are too close together will steam and never develop a good crunch.

Check out our other recent recipes by following us on Facebook.

Ingredients

Here’s a list of what you will need:

  • Russet potatoes 
  • All-purpose flour 
  • Onion powder
  • Garlic powder
  • Paprika
  • Cayenne pepper
  • Oil for frying
  • Canned nacho cheese 
  • Sour cream

Optional toppings: Guacamole, chopped onions, and shredded cheese.

Taco Bell Cheesy Fiesta Potatoes ingredients

How to Make Cheesy Fiesta Potatoes

  1. Wash and peel potatoes.
  2. Cut potatoes into ½-inch to ¾-inch cubes.
  3. Rinse potatoes off, and pat dry with a paper towel. 
  4. Heat oil in a deep fryer to 350 degrees. 
  5. Prepare seasoned flour for potatoes by combining flour, onion powder, garlic powder, paprika, and cayenne pepper in a medium-sized bowl.
    seasoning mix for Taco Bell Fiesta potatoes in a bowl 
  6. Drop potato chunks into the flour and toss to coat well.
  7. Shake off excess seasoned flour before placing potatoes into the deep fryer.
  8. Deep fry the potatoes for about 10 to 12 minutes or until the potatoes are golden brown.
    fried Fiesta seasoned potatoes on a baking sheet
  9. Remove potatoes from the fryer and drain on wire rack.
  10. Top potatoes with nacho cheese sauce and sour cream.
bowls of homemade Taco Bell Fiesta potatoes topped with nacho cheese and sour cream

Love Taco Bell? Try these recipes!

Favorite Mexican Salsa and Sides

Be sure to check out more of my vegetable side dish recipes and the best fast food copycat recipes.

Overhead view of two bowls of homemade Taco Bell Cheesy Fiesta Potatoes

Taco Bell Fiesta Potatoes

Taco Bell Cheesy Fiesta Potatoes are crispy, spicy, and topped with nacho cheese and sour cream. Get the easy copycat recipe to make them at home.
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: Mexican
Keyword: Taco Bell Fiesta Potatoes
Servings: 4
Calories: 405kcal

Ingredients

  • 2 pounds Russet potatoes
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Cayenne Pepper
  • 8 ounces canned cheese sauce
  • 4 ounces sour cream

Equipment Needed

  • Deep fryer

Instructions

  • Wash and peel potatoes.  Cut potatoes into ½ inch to ¾ inch cubes.  Rinse potatoes off, and pat dry with a paper towel.
  • Heat oil in a deep fryer to 350 degrees.
  • Prepare seasoned flour for potatoes by combining flour, onion powder, garlic powder, paprika, and cayenne pepper in a medium-sized bowl.
  • Drop potato chunks into the flour, and coat well.  Shake off excess seasoned flour before placing into the deep fryer.
  •  Deep fry for about 10 to 12 minutes or until the potatoes are golden brown.  Remove potatoes from the fryer, and drain on wire rack.
  • Heat cheese sauce, pour 2 ounces of cheese sauce over potatoes, and top with 1 ounce of sour cream.

Recipe Tips for the Cook

You can also top these with guacamole, chopped onions, and shredded cheese.

Nutrition

Calories: 405kcal | Carbohydrates: 58g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 500mg | Potassium: 1002mg | Fiber: 3g | Sugar: 5g | Vitamin A: 594IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 3mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares