Delicious Cheesy Potato Burritos are a cozy, satisfying dish that tastes like comfort in a wrap. Soft, creamy mashed potatoes meet gooey melted cheese and warming spices, all crisped in a skillet until golden. These burritos are easy to make, budget-friendly, and deliver a creamy interior with a crunchy outside. They smell of melted cheese and toasted tortilla and are perfect for a quick weeknight meal or a relaxed weekend breakfast.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~500 kcal
- Protein: ~15 g
- Carbohydrates: ~73 g
- Fat: ~23 g
- Fiber: ~5 g
- Sugar: ~4 g
- Sodium: ~650 mg
Why Make This Delicious Cheesy Potato Burritos
These burritos are simple and satisfying. The mash makes each bite creamy and rich. The melted cheese adds a salty, savory pull. Pan-frying the wrapped tortillas creates a satisfying crunch. They come together fast and use pantry staples. Serve them for lunch, dinner, or a hearty snack. They please kids and adults alike and travel well for lunches.
How to Make Delicious Cheesy Potato Burritos
This recipe is straightforward. Boil the potatoes until tender, then mash them smooth. Stir in cheese, sour cream, and seasonings. Warm tortillas, spoon in the filling, roll, and pan-fry until golden and crisp. The result is soft, cheesy filling inside a toasty shell.
Ingredients:
- 2 large potatoes
- 1 cup shredded cheese (cheddar or your choice)
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 4 large flour tortillas
- Olive oil or cooking spray
Directions:
Step 1: Preparation
Peel (if you like) and cut the potatoes into even chunks. Place them in a pot of salted water and bring to a boil. Cook until a fork slides in easily, about 12–15 minutes. Drain well.
Step 2: Mixing
Mash the hot potatoes in a bowl until mostly smooth. Stir in the shredded cheese, sour cream, garlic powder, onion powder, and salt and pepper. Mix until the cheese melts into the mash and the filling is creamy.
Step 3: Cooking
Warm the tortillas in a dry skillet or microwave for 10–15 seconds to make them flexible. Spoon an even portion of the potato mixture down the center of each tortilla. Fold the sides in, then roll tightly burrito-style and secure with a toothpick if needed. Heat a skillet over medium and add a little olive oil or spray. Place burritos seam-side down and cook until golden and crispy, about 3–4 minutes per side.
Step 4: Finishing
Remove the burritos from the skillet and let them rest a minute so the filling settles. Slice in half if you like. Serve warm with your choice of toppings.
How to Serve Delicious Cheesy Potato Burritos
Serve with fresh salsa, pico de gallo, or guacamole for bright flavor. A dollop of sour cream or a sprinkle of chopped cilantro adds freshness. For breakfast, pair with scrambled eggs and hot sauce. For a heartier meal, serve with a side salad or seasoned black beans.
How to Store Delicious Cheesy Potato Burritos
- Refrigerator: Cool completely, then wrap tightly or place in an airtight container. Store up to 3 days. Reheat in a skillet or oven for best texture.
- Freezer: Wrap each burrito in foil and place in a freezer bag. Freeze up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 25–30 minutes, turning once, until heated through.
- Reheating tip: For a crisp outside, reheat in a skillet over medium heat rather than the microwave.
Expert Tips for Perfect Delicious Cheesy Potato Burritos
- Use starchy potatoes (like russet) for a fluffy mash that holds together well.
- Dry the potatoes after draining to avoid watery filling.
- Grate cheese fresh for better melt and flavor.
- Warm tortillas slightly before rolling to prevent cracks.
- Don’t overfill the tortillas — leave room at the edges to fold neatly.
- Cook seam-side down first to seal the burrito and prevent unrolling.
- For extra crisp, brush a little oil on the outside of the tortilla before frying.
- Taste the mash and adjust salt and pepper before filling the tortillas.
Delicious Variations
- Veggie boost: Add sautéed onions, bell peppers, or spinach to the potato mix.
- Spicy kick: Mix in chopped jalapeños or a dash of cayenne.
- Breakfast style: Add cooked, crumbled breakfast sausage or scrambled eggs.
- Smoky flavor: Stir in a spoonful of chipotle in adobo or smoked paprika.
- Cheesy blend: Use pepper jack or a blend of cheddar and mozzarella for stretch.
- Protein add-in: Fold in shredded rotisserie chicken or cooked bacon for a heartier burrito.
Frequently Asked Questions
-
Can I use frozen mashed potatoes?
Yes. Thaw and drain any excess moisture, then reheat slightly and mix in the cheese and seasonings. Adjust seasoning as needed. -
What type of potato is best?
Russet or Yukon Gold work best. Russet gives a fluffier mash; Yukon Gold gives a creamier texture. -
Can I make these vegan?
Yes. Use vegan cheese and a dairy-free sour cream, and cook with a neutral oil. The texture will be similar and still satisfying. -
How do I stop the burrito from falling apart?
Warm the tortilla, don’t overfill, fold the edges before rolling, and cook seam-side down first to seal it. -
Can I bake instead of pan-frying?
Yes. Place burritos seam-side down on a baking sheet, brush with a little oil, and bake at 400°F (200°C) for 12–15 minutes, turning once until golden. -
Can I add other fillings without messing up the texture?
Yes. Add small amounts of sautéed vegetables or finely chopped cooked meats. Avoid watery ingredients (like raw tomatoes) unless you drain them first. -
How do I reheat a frozen burrito without drying it out?
Wrap it in foil and bake from frozen at 375°F (190°C) for 25–30 minutes. Unwrap and toast briefly in a skillet for crispness.
Conclusion
These Delicious Cheesy Potato Burritos are a simple way to turn humble ingredients into a warm, cheesy meal. They offer a soft, creamy interior and a crisp, golden exterior that makes every bite comforting and tasty. If you want a meaty twist, see a great beef-and-potato variation here: Cheesy Beef and Potato Burritos – Cooking in the Midwest. Give this recipe a try — it’s quick, forgiving, and perfect for busy nights. Enjoy!
Print
Delicious Cheesy Potato Burritos
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cozy and satisfying burritos filled with creamy mashed potatoes, melted cheese, and warming spices, all crisped to perfection.
Ingredients
- 2 large potatoes
- 1 cup shredded cheese (cheddar or your choice)
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 4 large flour tortillas
- Olive oil or cooking spray
Instructions
- Peel (if you like) and cut the potatoes into even chunks. Place them in a pot of salted water and bring to a boil. Cook until a fork slides in easily, about 12–15 minutes. Drain well.
- Mash the hot potatoes in a bowl until mostly smooth. Stir in the shredded cheese, sour cream, garlic powder, onion powder, and salt and pepper. Mix until the cheese melts into the mash.
- Warm the tortillas in a dry skillet or microwave for 10–15 seconds. Spoon an even portion of the potato mixture down the center of each tortilla. Fold the sides in, then roll tightly burrito-style. Heat a skillet over medium and add a little olive oil or spray. Place burritos seam-side down and cook until golden and crispy, about 3–4 minutes per side.
- Remove the burritos from the skillet and let them rest for a minute. Slice in half if you like and serve warm with your choice of toppings.
Notes
For extra crispness, brush a little oil on the outside of the tortilla before frying. Store in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 500
- Sugar: 4g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
