Crispy, seasoned potato bites topped with warm nacho cheese sauce and a cool swirl of sour cream. That’s the whole thing. No complicated prep. No weird ingredients.
This copycat version hits the same comfort-food sweet spot at home, with potatoes that stay crunchy on the outside and fluffy in the middle. And because you’re making it yourself, you can go extra on the cheese, add heat, or keep it super mild for the whole family.
If you’ve ever wished you could order a big tray of those loaded potatoes for movie night, this is your sign. Make a batch once and you’ll start thinking of a dozen ways to use them.
YOU WILL LOVE THIS COPYCAT POTATOES RECIPE
CRISPY POTATOES: Roasting (or air frying) gives you that golden exterior and tender center without babysitting a deep fryer.
EASY TOPPINGS: Nacho cheese, sour cream, and a quick “fiesta-style” salsa finish it fast.
MAKE IT YOUR WAY: Add jalapeños, swap the sauce, make it meatless, or turn it into a full-on dinner bowl.
WHAT ARE FIESTA POTATOES?
They’re basically the best kind of snack dinner. Bite-size potatoes seasoned with bold, taco-style spices, then topped with warm cheese sauce and creamy sour cream. Some versions also include a spoonful of tomato-based salsa or pico-style topping, which adds a bright, tangy bite against the rich cheese.
The secret is texture. You want potatoes that feel crisp when you bite in, not soft and steamy. That’s why we take one extra step that makes a big difference: a quick soak and a hot, open roasting pan.
THE BEST FIESTA POTATOES INGREDIENTS
Every ingredient has a job here. The potatoes bring the crunch. The seasoning adds that fast-food style flavor. The toppings do the rest.
You’ll need:
For the potatoes
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2½ pounds russet potatoes (about 4 medium), peeled or unpeeled
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2 tablespoons olive oil
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1½ teaspoons chili powder
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1 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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¾ teaspoon ground cumin
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¾ teaspoon kosher salt
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¼ teaspoon black pepper
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⅛ teaspoon cayenne pepper (optional)
For the toppings
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1½ cups nacho cheese sauce (store-bought or homemade, directions below)
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½ to ¾ cup sour cream
Optional “fiesta” topping (quick salsa)
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1 cup diced tomatoes (seeds removed if very juicy)
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¼ cup finely diced onion
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1 tablespoon pickled jalapeños, finely chopped (optional)
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1 tablespoon chopped cilantro (optional)
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1 tablespoon lime juice
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¼ teaspoon salt
PICKING THE RIGHT POTATOES (AND WHY IT MATTERS)
Russet potatoes are the closest match for that fluffy interior. They also crisp up nicely because they have more starch.
Prefer a creamier bite? Yukon Gold potatoes work, too. They won’t get quite as crunchy, but they’ll taste rich and buttery. If you go that route, keep the cubes a little larger so they don’t over-brown before the centers soften.
PRO TIP: Whatever potato you pick, cut the cubes as evenly as you can—about ½-inch to ¾-inch. The more even the pieces, the more even the crisp.
THE NACHO CHEESE SAUCE CHOICES
You’ve got two solid paths here.
Option 1: Store-bought nacho cheese sauce
Fast, easy, totally fine. Warm it gently and it’s ready to pour.
Option 2: Homemade quick cheese sauce
It takes about 8 minutes, tastes fresher, and you control the thickness. If your family loves extra sauce, homemade is the way to go because you can double it without spending a fortune.
QUICK HOMEMADE NACHO CHEESE SAUCE
You’ll need:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1½ cups whole milk (warm is best)
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2 cups shredded cheddar cheese (or a mix of cheddar + Monterey Jack)
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½ teaspoon salt (start small; adjust later)
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½ teaspoon chili powder (optional)
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2 to 3 tablespoons diced pickled jalapeños or a splash of the brine (optional)
How to make it:
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Melt butter in a saucepan over medium heat.
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Whisk in flour and cook for 60 seconds (it should look like a smooth paste).
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Slowly whisk in milk. Keep whisking until it thickens, about 3 to 5 minutes.
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Turn heat to low. Add cheese in handfuls, stirring until melted and smooth.
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Add salt and optional chili powder/jalapeños. Keep warm on very low heat.
OUR RECIPE DEVELOPER SAYS
If the sauce thickens too much while it sits, whisk in a tablespoon or two of warm milk and it’ll loosen right back up.
HOW TO MAKE TACO BELL-STYLE FIESTA POTATOES AT HOME
This method is built for crunch. The soak removes extra surface starch so the potatoes roast up crisp instead of sticky. Drying them well keeps them from steaming.
STEP ONE: CUT AND SOAK
Wash the potatoes, then cut into ½-inch to ¾-inch cubes.
Place the cubes in a large bowl and cover with cold water. Let them soak for 20 minutes.
Drain and rinse, then spread the potatoes on a clean towel. Pat them very dry.
PRO TIP: Dry potatoes = crisp potatoes. Don’t rush this part.
STEP TWO: HEAT THE PAN
Preheat the oven to 450°F.
Place a large sheet pan in the oven while it heats. A hot pan gives you instant sizzle when the potatoes hit it, and that helps the bottoms brown fast.
STEP THREE: SEASON
In a large bowl, toss the dried potatoes with olive oil.
In a small bowl, mix chili powder, paprika, garlic powder, onion powder, cumin, salt, pepper, and cayenne (if using).
Sprinkle the seasoning over the potatoes and toss until every piece looks coated.
STEP FOUR: ROAST UNTIL CRISP
Carefully remove the hot pan from the oven.
Spread potatoes in a single layer. Give them space. Crowding is the enemy of crunch.
Roast for 20 minutes, then flip with a spatula.
Roast another 12 to 18 minutes, until deeply golden with crisp edges.
OUR RECIPE DEVELOPER SAYS
If your oven runs cool, don’t be afraid to add an extra 5 minutes. You want real browning, not pale potatoes.
STEP FIVE: WARM THE CHEESE SAUCE
While the potatoes finish, warm the nacho cheese sauce in a small saucepan over low heat, stirring often.
If using the microwave, heat in 20-second bursts, stirring between each round so it stays smooth.
STEP SIX: MIX THE QUICK “FIESTA” TOPPING (OPTIONAL)
In a small bowl, stir together diced tomatoes, onion, jalapeños, cilantro, lime juice, and salt.
Let it sit while the potatoes cook. It gets better in just a few minutes.
STEP SEVEN: ASSEMBLE AND SERVE
Pile hot potatoes into a serving dish or individual bowls.
Spoon warm cheese sauce over top.
Add a dollop of sour cream.
Finish with the quick salsa topping if you’re using it.
Serve immediately while everything is hot and the potatoes are still crisp.
AIR FRYER INSTRUCTIONS (IF YOU WANT EXTRA CRUNCH)
Air fryers are great for this recipe, especially if you love a really crisp bite.
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Soak, rinse, and dry the potatoes as written above.
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Toss with oil and seasoning.
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Air fry at 400°F for 16 to 20 minutes, shaking the basket every 5 minutes.
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Keep going until they’re golden and crisp.
PRO TIP: Don’t overload the basket. Cook in batches if you need to.
WHY YOUR POTATOES SOMETIMES TURN SOFT
This is the stuff that trips people up, even with a good recipe.
They weren’t dry enough. Moisture steams the potatoes, and steam = soft.
The pan was crowded. Overlapping pieces trap heat and create a little sauna on the sheet pan.
The oven wasn’t hot enough. These need high heat for browning. A low temp will cook them through, but they’ll come out dull and pale.
They sat too long after topping. Cheese sauce is delicious, but it’s also warm and heavy. Pour it right before serving so it doesn’t soften the potatoes.
FIESTA POTATOES SUBSTITUTIONS AND ADDITIONS
This recipe is easy to tweak, so use what you’ve got.
POTATOES: Yukon Gold works for a creamier texture. Sweet potatoes give you a sweet-and-spicy twist.
OIL: Avocado oil is a great swap if you like high-heat roasting.
SEASONING: If you already have taco seasoning, use 2 tablespoons of it and cut the salt back until you taste.
CHEESE SAUCE: A jarred queso dip works in a pinch. Warm it slowly so it doesn’t break.
SOUR CREAM: Plain Greek yogurt is a good substitute and still gives you that tangy contrast.
ADD HEAT: Extra jalapeños, hot sauce, or a pinch more cayenne will do it.
MAKE IT A MEAL: Add seasoned ground beef, shredded chicken, black beans, or pinto beans. Throw on shredded lettuce and you’ve got a loaded bowl situation.
HOW TO SERVE THESE LOADED POTATO BITES
These aren’t just a side dish. They can be the main event.
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Serve with tacos, burritos, or quesadillas.
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Make a “potato nacho” tray for game day: potatoes on a sheet pan, cheese sauce, sour cream, salsa, and any toppings you love.
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Tuck them into a breakfast burrito with scrambled eggs and a little extra cheese.
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Use them as a base for a taco salad bowl. Crisp potatoes on the bottom are so good with lettuce and salsa on top.
If you’re feeding a group, keep the potatoes in a warm oven (200°F) on a rack-lined pan, and let everyone top their own.
HOW TO STORE THIS FIESTA POTATOES COPYCAT
The potatoes keep best when you store them plain and add toppings later.
MAKE AHEAD: You can cut the potatoes up to 24 hours ahead. Store them covered in cold water in the fridge. Drain, rinse, and dry really well before roasting.
IN THE FRIDGE: Store leftover potatoes in an airtight container for up to three days. Store cheese sauce and sour cream separately.
IN THE FREEZER: Freeze roasted potatoes on a sheet pan until firm, then transfer to a freezer bag for up to two months. Cheese sauce can be frozen, but it may change texture when reheated. If you freeze it, reheat gently and whisk well.
REHEATING:
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Oven: 425°F for 8 to 12 minutes on a sheet pan, until hot and crisp.
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Air fryer: 400°F for 4 to 6 minutes.
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Microwave: It will heat them, but they’ll be soft. Use it only if you don’t care about crunch.
OUR RECIPE DEVELOPER SAYS
If you’re reheating a big batch, spread the potatoes out. Piling them up makes them steam.
FIESTA POTATOES FAQS
Can I skip soaking the potatoes?
You can, but the soak helps remove surface starch. That’s what helps the cubes crisp instead of sticking and steaming.
Do I need to peel the potatoes?
Nope. If you like the peel, keep it. Just scrub well.
How do I keep the cheese sauce smooth?
Warm it gently over low heat and stir often. High heat can make it grainy. If it thickens, add warm milk a tablespoon at a time.
Can I make this dairy-free?
Yes. Use a dairy-free cheese sauce (store-bought or homemade) and a dairy-free sour cream substitute. The seasoned potatoes are already dairy-free.
What if my potatoes brown too fast?
Your cubes may be too small, or your oven runs hot. Cut the potatoes a little larger next time, or roast at 425°F and add a few extra minutes.
Can I turn this into a party appetizer?
Absolutely. Serve the potatoes plain with warm cheese sauce and sour cream on the side for dipping, plus a bowl of salsa. It stays crisp longer that way.
Taco Bell Fiesta Potatoes Copycat
Ingredients
Seasoned Potatoes
- 2½ pounds russet potatoes cut into ½-inch to ¾-inch cubes
- 2 tablespoons olive oil
- 1½ teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
Toppings
- 1½ cups nacho cheese sauce warmed
- ½ to ¾ cup sour cream
- Optional Quick Fiesta Topping
- 1 cup diced tomatoes
- ¼ cup finely diced onion
- 1 tablespoon chopped pickled jalapeños optional
- 1 tablespoon chopped cilantro optional
- 1 tablespoon lime juice
- ¼ teaspoon salt
Instructions
- Place potato cubes in a bowl and cover with cold water. Soak 20 minutes. Drain, rinse, and pat very dry.
- Preheat oven to 450°F. Put a large sheet pan in the oven while it heats.
- Toss potatoes with olive oil.
- In a small bowl, mix chili powder, paprika, garlic powder, onion powder, cumin, salt, pepper, and cayenne. Sprinkle over potatoes and toss to coat.
- Carefully remove hot sheet pan. Spread potatoes in a single layer.
- Roast 20 minutes. Flip, then roast 12 to 18 minutes more, until golden and crisp.
- While potatoes roast, warm nacho cheese sauce over low heat.
- If making the optional topping, stir tomatoes, onion, jalapeños, cilantro, lime juice, and salt in a bowl. Let sit 5 to 10 minutes.
- Assemble: pile hot potatoes into bowls, spoon warm cheese sauce over top, add sour cream, and finish with the optional topping. Serve right away.
