Cheesy Fiesta Potatoes are seasoned diced potatoes cooked crispy in an air fryer, smothered in a homemade creamy, cheesy sauce. Then, the potatoes are topped with sour cream, green onion, jalapeno peppers, and tomatoes. The recipe inspired by the original Taco Bell menu item can be enjoyed as a side dish, snack, or main course! If you don’t have an air fryer, I will also let you know how to cook the potatoes in the oven. For another party favorite, try my Chili Cheese Nachos, too!
Ingredients & Substitutions
Potatoes: I prefer russet potatoes in this recipe for their starchy texture and ability to cook up nice and crispy. However, you could use other kinds of potatoes like Yukon Gold, fingerling, or yellow potatoes. Feel free to experiment with different potato varieties and see which one you prefer in terms of texture and flavor. The potatoes are seasoned with taco seasoning and seasoned salt.
Heavy Cream: Heavy cream, or heavy whipping cream, has a high-fat content, which adds richness and a creamy texture to the cheese sauce. It helps create a smooth and velvety consistency for the cheese sauce.
Cheese: Sharp cheddar cheese and pepper jack cheese make the cheese sauce super cheesy (in a delicious way)! Then, the sauce is seasoned with salt, onion powder, garlic powder, and chili powder.
Toppings: To really take these cheesy fiesta potatoes to the next flavorful level, offer some fixings. Try sour cream, green onions, jalapeno peppers, and diced tomatoes.
Can I Make The Cheese Sauce Ahead Of Time?
Sure! To get a head start on this recipe, you can make the cheese sauce a few days in advance. Once made, let the cheese sauce cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3-5 days. When ready to serve the potatoes, heat up the sauce on the stovetop or in the microwave until it reaches your desired temperature. If needed, you can add a little bit of milk or cream to the sauce.
Easy Cheesy Fiesta Potatoes
If you want a shortcut to making this appetizer, you can use store-bought ingredients. Although homemade is best, you could use frozen diced potatoes, cooked according to package instructions, and store-bought nacho cheese sauce. Don’t forget to serve them with all of the fixings!
How To Store Cheesy Fiesta Potatoes
Once made, store any leftover cheese sauce and potatoes in the refrigerator, separately. The cheese sauce will last up to 3-5 days and the potatoes will last up to 3-4 days. Reheat the cheese sauce on the stovetop or in the microwave. The potatoes can be reheated in the air fryer or oven.
Cheesy Fiesta Potatoes
- 1 pound russet potatoes, washed, dried, and diced into ½-inch cubes
- 1 tablespoon vegetable oil
- 1 tablespoon taco seasoning
- 1 teaspoon seasoned salt
- ¾ cup (178.5 g) heavy whipping cream
- 1 ½ cups (169.5 g) sharp cheddar cheese, shredded
- 1 cup (113 g) pepper jack cheese, shredded
- ⅛ teaspoon kosher salt
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon chili powder
- sour cream
- green onion, chopped
- sliced jalapenos
- diced tomatoes
- To a medium bowl, add diced potatoes, oil, taco seasoning, and seasoned salt. Toss until evenly coated and set aside.
- Lightly spray the inside of the air fryer basket with cooking spray. Place the potatoes into the basket in a single layer. Depending on the size of your air fryer, you may have to work in batches. Air fry* at 375°F for 10 minutes. Shake the basket and continue cooking for another 5 minutes or until tender and crispy.
- While the potatoes are cooking, make the cheese sauce.
- To a medium saucepan over medium heat, add heavy cream. Heat until bubbles start to form around the sides. Reduce heat to low and stir in cheeses and seasonings until the cheese is completely melted. Cover to keep the cheese sauce warm while you air fry the potatoes.
- Place potatoes on a platter or plate. Top with cheese sauce, garnish with toppings and serve.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Season diced potatoes as instructed.
- Spread the potatoes on the lined baking sheet in a single layer.
- Bake for 25-35 minutes, or until the potatoes are fork-tender, flipping halfway through cooking.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
These little tasty potatoes remind me of loaded potato skins but in a bite-sized format. I love that you can make it in the air fryer too! Personally, I took advantage of all of the optional toppings. But the potatoes are good on their own too!
This is the perfect appetizer to let people serve up on their own. The potatoes are seasoned just right, and the homemade cheese sauce is delicious! I was fine without adding any other toppings, but the options are a great idea!
I love cheesy fiesta potatoes. This is a great make it at home dupe for the real thing! Plus with the extra toppings it's even better. It's like a cheesy loaded baked potato with a twist… ooooh yeah bacon would be fantastic on it too!
The potatoes are super crispy and flavorful. They kind of remind me of a loaded baked potato but kicked up a notch.
These are kind of addicting. Seasoned, golden, crispy potatoes. Gooey, savory cheese sauce. Plus the other fresh toppings! It all mixes well together!