Loaded Taco Cheese Potatoes
A delicious fusion of flavors that transforms simple potatoes into a comforting, cheesy dish, perfect for gatherings and game days.
Ingredients
For the Potatoes
- 1 pound bag of diced potatoes Perfectly tender and fluffy.
- 3 tablespoons canola oil Provides a luscious golden crisp.
- 1 tablespoon all-purpose flour For the delightful coating.
- 1 tablespoon cornstarch Adds crunch and flavor.
- 1 tablespoon taco seasoning An aromatic blend bursting with spices.
- ½ teaspoon salt Enhances all the savory notes.
- ¼ teaspoon black pepper Gives just the right kick.
For Topping
- 15 ounces can of nacho cheese sauce Creamy and cheesy, ready to melt in your mouth.
- 8 ounces container of sour cream Cool and tangy to balance the richness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Line a large rimmed baking sheet with a silicone mat or parchment paper.
- In a spacious bowl, toss the diced potatoes with canola oil until fully coated.
- In a small bowl, combine the flour, cornstarch, taco seasoning, salt, and black pepper.
- Sprinkle the seasoning mixture over the potatoes and toss gently to coat evenly.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet.
Cooking
- Bake in the preheated oven for 20 minutes.
- Flip the potatoes using a spatula and return to the oven for an additional 15-20 minutes, or until golden and crispy.
Serving
- Drizzle each serving with warm nacho cheese sauce and finish with a dollop of sour cream.
Notes
Consider adding toppings like sliced jalapeños, diced tomatoes, or fresh cilantro for an extra burst of flavor. You can also switch up the cheese sauce for varieties like pepper jack or queso blanco.