Name: Cheesy Potato Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American Comfort
Ingredients: 2 lbs russet or Yukon Gold potatoes, peeled and diced; 2 cups shredded cheddar cheese (or a blend like Monterey Jack); ½ cup sour cream or Greek yogurt (optional for creaminess); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; Salt and black pepper, to taste; 2 tbsp olive oil or butter; 6 large flour tortillas (burrito size); Optional add‑ins: 1 can black beans (drained & rinsed), 1 cup sautéed onions, 1 jalapeño (sliced), 1 cup cooked rice, hot sauce to taste

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Cheesy Potato Burritos are the kind of hearty, satisfying meal I crave when I want something comforting and filling. With fluffy potatoes, gooey melted cheese, and flavorful seasonings all wrapped in a warm tortilla, these burritos hit every note of savory goodness. Whether I’m making them for a quick weeknight dinner or freezing a batch for later, they always deliver.

Why You’ll Love This Recipe

I love how versatile and budget-friendly these burritos are. I can keep them simple with just potatoes and cheese or load them up with extras like beans, rice, or veggies. They’re freezer-friendly, easy to reheat, and customizable to whatever I have in the fridge. The combination of creamy potatoes and melted cheese in a soft tortilla is just plain satisfying—like the ultimate comfort food handheld. Cheesy Potato Burritos

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet or Yukon gold potatoes (peeled and diced)
Shredded cheddar cheese (or a blend like Monterey Jack)
Sour cream or Greek yogurt (optional for creaminess)
Garlic powder
Onion powder
Paprika
Salt
Black pepper
Olive oil or butter
Flour tortillas (burrito-size)
Optional add-ins: black beans, sautéed onions, jalapeños, cooked rice, hot sauce

Directions

I start by boiling the diced potatoes in salted water until fork-tender, about 10–12 minutes.
I drain the potatoes and return them to the pot or a large mixing bowl.
I mash them slightly—leaving some texture—then stir in the butter or oil, garlic powder, onion powder, paprika, salt, and pepper. If I want them creamier, I add a dollop of sour cream.
I stir in the shredded cheese while the potatoes are still hot so it melts right in.
I warm the tortillas, then fill each one with a generous scoop of the cheesy potato mixture. If I’m adding extras like beans or rice, I layer those in as well.
I roll them up burrito-style, tucking in the sides.
At this point, I either serve them as-is or crisp them up in a skillet until golden on both sides.

Servings and timing

This recipe makes about 6 burritos, depending on how full I pack them. It takes roughly 15 minutes to prep and 15 minutes to cook—so I usually have them ready in about 30 minutes total.

Variations

I love switching things up with these. Sometimes I add cooked beef, or scrambled eggs for a heartier version. I’ve also tried it with sweet potatoes for a slightly sweet, earthy twist. Pepper jack cheese gives it a spicy kick, or I add chipotle sauce for smoky heat. Vegetarian or meaty—this recipe adapts easily.

Storage/Reheating

I wrap leftover burritos individually in foil or parchment, then store them in the fridge for up to 4 days. For longer storage, I freeze them in a zip-top bag. To reheat, I microwave them (unwrapped) for a minute or two, or crisp them up in a pan or oven at 350°F until heated through. They reheat beautifully without losing texture. Cheesy Potato Burritos

FAQs

Can I use frozen hash browns instead of fresh potatoes?

Yes, I’ve done this when I need to save time. I cook them according to package directions, then season and mix with cheese just like I would with mashed potatoes.

How do I keep the burritos from getting soggy?

I let the potato filling cool slightly before rolling and avoid overstuffing. If I plan to store them, I wrap them tightly and toast them before serving for a crisp finish.

What kind of cheese works best?

I like sharp cheddar for bold flavor, but blends like Mexican four-cheese, Monterey Jack, or even mozzarella all melt nicely and taste great.

Are these good for meal prep?

Absolutely. I often make a big batch, freeze them, and reheat them one at a time for a fast lunch or dinner. They hold up well and still taste great after reheating.

Can I bake them instead of pan-frying?

Yes. I place them seam-side down on a baking sheet, brush lightly with oil, and bake at 375°F for about 15–20 minutes until golden and crisp.

Conclusion

Cheesy Potato Burritos are one of those easy, crowd-pleasing recipes I keep in rotation. They’re cozy, customizable, and perfect for making ahead. Whether I’m feeding a hungry group or just myself on a busy night, they always hit the spot with their warm, cheesy, satisfying filling. Simple ingredients, big flavor—what’s not to love?