Description
These Cheesy Potato Burritos feature tender, seasoned oven-roasted potatoes combined with creamy cheddar cheese, sour cream, and fresh green onions, all wrapped in warm flour tortillas. Perfect for a comforting and satisfying meal that balances crispy roasted flavors with creamy, tangy cheese fillings.
Ingredients
Scale
Potatoes
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Cheese Filling
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup chopped green onions
Wrap and Garnish
- 4 large flour tortillas
- 1/2 cup salsa (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare Potatoes: Wash and peel the russet potatoes thoroughly under cool water to remove dirt and blemishes.
- Cut Potatoes: Dice the peeled potatoes into small, bite-sized cubes approximately 1/2 inch in size for even roasting.
- Arrange Potatoes: Place the potato cubes evenly spread out in a single layer on a baking sheet.
- Coat Potatoes: Drizzle olive oil over the potatoes ensuring each piece is evenly coated for crispiness.
- Season Potatoes: Sprinkle salt, black pepper, garlic powder, and onion powder evenly over the potatoes to enhance flavor.
- Toss Potatoes: Use your hands or a spatula to mix the potatoes so the oil and seasonings coat all pieces well.
- Roast Potatoes: Bake in the preheated oven for 25 to 30 minutes, stirring halfway through to cook evenly until golden brown and tender.
- Prepare Cheese: While the potatoes roast, shred the cheddar cheese if not pre-shredded to get ready for mixing.
- Cool Potatoes: Remove the potatoes from the oven and allow them to cool slightly for a couple of minutes.
- Mix Filling: In a medium bowl, combine shredded cheddar cheese, sour cream, and chopped green onions to create the cheesy filling base.
- Combine Potatoes and Filling: Add the slightly cooled roasted potatoes to the cheese mixture and gently stir until all ingredients are well incorporated.
- Warm Tortillas: Heat the flour tortillas in a dry skillet over medium heat for 10-20 seconds per side or microwave for 20-30 seconds until soft and pliable.
- Arrange Tortillas: Lay the warmed tortillas flat on a clean surface, ready for filling.
- Fill Tortillas: Spoon an even amount of the cheesy potato mixture into the center of each tortilla.
- Roll Burritos: Fold the sides of each tortilla inwards and roll from the bottom up to form a sealed burrito containing the filling.
- Repeat Filling: Repeat the filling and rolling process with the remaining tortillas and potato mixture.
- Serve: Serve the burritos fresh with salsa either on the side or spooned on top for added flavor.
Notes
- For extra crispiness, you can broil the potatoes for the last 2-3 minutes but watch closely to prevent burning.
- Feel free to add cooked bacon, jalapeños, or other toppings to customize the burritos.
- Use whole wheat tortillas for a healthier alternative.
- These burritos are great for meal prep and can be refrigerated for up to 3 days or frozen for longer storage.
- Reheat burritos in a skillet or oven to maintain crispness instead of microwaving.
