Taco Bell Cheesy Fiesta Potatoes Copycat

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Large Russet Potatoes

cut into 1-inch bite-size pieces

1/2 cup

Vegetable Oil

1 packet
(1 oz)

Taco Seasoning

1 tsp

Cayenne Pepper

1/2 cup

Sour Cream

1 cup

Nacho Cheese

2 stalks

Scallions , chopped

2 Tbsp

Chopped Fresh Cilantro

Cooking Instructions

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Step 1

Preheat the oven to 425 degrees F (220 degrees F).

Step 2

In a large bowl, toss the Russet Potatoes (2) with the Vegetable Oil (1/2 cup) and add Taco Seasoning (1 packet) and Cayenne Pepper (1 tsp) . Make sure the seasoning is evenly spread on all the potatoes to ensure the best flavor.

Step 3

Place potatoes on a rimmed baking sheet and cook in the oven for 30-40 minutes. Mix at the halfway mark so they can crisp evenly. They are finished when golden brown and crispy.

Step 4

In a microwave, warm the Nacho Cheese (1 cup) for 30 seconds or until it becomes a liquid consistency. It should flow and be not too thick.

Step 5

Spread the nacho cheese evenly on the potatoes. Add the Sour Cream (1/2 cup) on top of the nacho cheese.

Step 6

Serve with Scallions (2 stalks) and Fresh Cilantro (2 Tbsp) .