This is a straightforward homemade version of Taco Bell’s Loaded Potato Griller — hot, cheesy, ridiculously comforting, and done in like… 10 minutes if your potatoes are already cooked. Just three ingredients. Three. It’s lazy food at its peak.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 5 mins
- Flavor: creamy, cheesy, carb-heavy
- Great for: midnight cravings, budget lunches, couch snacks
Why I Like This Recipe
Honestly? I wasn’t even hungry, just bored. Then I microwaved this thing and took one bite and it was like—oh. Oh this is dangerous. It’s crispy and gooey and the sour cream cools down the hot cheesy potatoes just right. I’ve made it three times this week. Don’t judge me.
Ingredients
- 4 flour tortillas (burrito size)
- ⅓ cup jarred cheese dip (the melty kind)
- ⅓ cup sour cream
- 2 cups Taco Bell-style fiesta potatoes (seasoned, roasted potato bites)
How To Make Loaded Potato Griller
- Heat the potatoes: If they’re cold, pop them in the oven at 400°F for 8–10 mins.
- Warm the cheese: Microwave the cheese dip for 30–45 seconds ‘til smooth and hot.
- Build it: On the lower half of each tortilla, spread 2 tsp cheese dip, 2 tsp sour cream, then add ½ cup hot potatoes.
- Wrap it: Fold sides in, roll it up burrito-style.
- Microwave time: 30 seconds, just to heat through.
- Eat it: Hot, gooey, and probably standing over the counter.
Tips for Success
- Use HOT potatoes — everything tastes better when the cheese melts into them.
- Don’t overstuff — it’ll explode. I’ve done it. Learn from me.
- Add more cheese if your soul says yes.
Storage and Reheating
- Fridge: Wrapped up, 2–3 days max.
- Microwave: 30–45 seconds to bring it back to life.
- Freezer: You can freeze, but it’s not the same. Gets soggy.
FAQs
Yep — use a skillet, dry pan, medium heat.
You can, but it won’t be as melty.
Just roasted, seasoned chunks. You can use frozen ones or DIY.
Jalapeños, bacon bits, hot sauce, more cheese. Go nuts.
Totally. Wrap them and keep in the fridge, heat when ready.
Common Mistakes and How to Dodge Them
- Cold potatoes. Just… no. Warm them first.
- Too much filling. It’ll spill and ruin your vibe.
- Skipping sour cream. It balances the whole thing — don’t skip it.
- Unsealed tortilla edges. Tuck everything in tight when rolling.
- Microwaving too long. It’ll turn rubbery. Just 30 seconds.
Nutrition Facts (Per Griller)
- Calories: 182
- Carbohydrates: 18g
- Protein: 5g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 544mg
- Potassium: 120mg
- Fiber: 1g
- Sugar: 3g
- Calcium: 124mg
- Iron: 1mg
Loaded Potato Griller Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy4
servings10
minutes5
minutes182
kcalCheesy, creamy, hot potato-filled tortilla wrap that’s basically edible comfort.
Ingredients
4 flour tortillas (burrito size)
⅓ cup jarred cheese dip (the melty kind)
⅓ cup sour cream
2 cups Taco Bell-style fiesta potatoes (seasoned, roasted potato bites)
Directions
- Heat potatoes in oven if cold.
- Microwave cheese dip until smooth.
- Spread cheese + sour cream on tortilla.
- Add potatoes.
- Roll burrito-style.
- Microwave 30 seconds. Eat hot.
Notes
- Use fiesta potatoes for that Taco Bell vibe.
- Want crisp? Finish in a dry skillet.
- Add jalapeños or bacon if you’re feelin’ fancy.
- Eat it hot — cold grilled tortillas are just sad.
