Description
A flavorful and crispy potato dish inspired by Taco Bell’s classic, featuring seasoned potatoes topped with creamy nacho cheese sauce and sour cream.
Ingredients
- 1 pound diced potatoes, thawed if frozen
- 3 tablespoons canola oil
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon taco seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 ounces nacho cheese sauce, heated according to label directions
- 8 ounces sour cream
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with a silicone mat or parchment paper and set aside.
- In a large bowl, add the diced potatoes and canola oil. Toss to fully coat the potatoes in oil.
- In a small bowl, mix together the all-purpose flour, cornstarch, taco seasoning, salt, and black pepper.
- Add the seasoning mixture to the potatoes and toss gently to coat them evenly with the seasoning.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for crispiness.
- Bake for 20 minutes. Carefully flip the potatoes with a spatula and bake for an additional 15 to 20 minutes, or until they are golden and crispy.
- Once baked, divide the potatoes into small serving portions. Top each serving with a generous spoonful of warm nacho cheese sauce and a dollop of sour cream.
Notes
- Ensure the potatoes are in a single layer on the baking sheet to get the crispiest texture.
- You can adjust the taco seasoning amount based on your desired spice level.
- For a richer flavor, try using homemade nacho cheese sauce.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 690 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
