Easy Cheesy Potato Burritos is a warm, folded tortilla filled with seasoned mashed potatoes, melted cheese, and optional add-ins – a comforting, quick meal for busy weeknights or lazy weekends. Easy Cheesy Potato Burritos are the kind of dish that turns simple pantry ingredients into a crowd-pleasing plate in under an hour. Easy Cheesy Potato Burritos bring creamy potato filling, gooey cheese, and a crispy pan-sear together for a satisfying handheld dinner. Easy Cheesy Potato Burritos are also flexible – vegetarian as written or easily boosted with bacon or ground meat for extra protein.
What you’ll find here is a friendly, step-by-step guide to making restaurant-style potato burritos at home, plus tips for stuffing, crisping, storing, and reheating them without losing that freshly-made charm. If you love comforting potato recipes, check out this cheddar garlic herb potato soup for another cozy option.
Table of Contents
What Makes This Recipe So Special
- Simple ingredients, big flavor: mashed potatoes, sharp cheddar, and warm tortillas combine with aromatics like garlic and onion for an instantly comforting bite.
- Quick assembly: once potatoes are cooked, the filling comes together in minutes and the final sear adds irresistible texture.
- Versatile: swap cheeses, add chiles, or fold in cooked breakfast sausage for variations that keep this recipe fresh.
Easy Cheesy Potato Burritos shine because they balance familiarity and convenience – the creamy inside and slightly crisp exterior make them a perfect portable comfort food.
Why This Recipe Works
The magic behind these burritos is in the layering of textures and flavors. The starchy creaminess of potatoes binds with shredded cheese to create a cohesive filling that doesn’t fall apart when folded. Toasting the tortilla seals it and gives a bit of crunch that contrasts the soft interior. A light splash of lemon or a bit of vinegar in the potato can brighten the entire burrito.
Using good melting cheese – like sharp cheddar or a blend that includes Monterey Jack – ensures a gooey pull when you bite in. A small amount of sour cream or cream cheese mixed into the potatoes improves mouthfeel and helps the filling set up, making it easier to wrap.
Ingredients
Makes 6 burritos
- 1 1/2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 1/2 cup milk, warmed
- 1/2 cup sour cream
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese, divided
- 6 large flour tortillas (10-inch)
- 2 tablespoons neutral oil or butter for crisping
- Optional: cooked bacon, chorizo, or black beans for added protein
- Optional garnish: chopped cilantro, salsa, sliced avocado, lime wedges
The potato type and exact cheese blend matter – Yukon Golds mash up creamy while Russets give a slightly fluffier texture. For a smokier note, try smoked cheddar.
Equipment
- Large pot for boiling potatoes
- Skillet (10-12 inch) for onions and crisping burritos
- Potato masher or fork
- Mixing bowl
- Grater for cheese
- Spatula and tongs
Preparation Notes
- Start by bringing a large pot of salted water to a boil and cook potatoes until fork-tender, about 12-15 minutes. Drain thoroughly.
- While potatoes cook, sauté onion and garlic in butter until translucent and fragrant – about 5 minutes over medium heat. This step adds savory depth.
Step-by-Step Instructions
Note: Counted steps below are the main action steps – preheating and quick prep notes are not numbered.
Step 1 – Make the Filling
Cook and mash: Place drained potatoes back in the pot, add butter and warmed milk, then mash to your preferred consistency.
Mix-ins: Stir in sour cream, sautéed onion and garlic, salt, pepper, and 1 1/2 cups of shredded cheddar. Taste and adjust seasoning.
Step 2 – Warm the Tortillas
Heat briefly: Wrap tortillas in a damp towel and microwave for 20-30 seconds, or warm one at a time in a dry skillet for 15 seconds per side. Warming prevents cracking when folding.
Step 3 – Assemble Burritos
Portion: Spoon about 1 cup of potato filling into the center of each tortilla.
Add extras: Sprinkle remaining cheese and any optional add-ins like bacon or black beans. Fold sides and roll tightly.
Step 4 – Seal and Crisp
Pan-sear: Heat oil or butter in a skillet over medium heat. Place burrito seam-side down and cook until golden, about 2-3 minutes per side, pressing gently. Rotate to crisp all sides.
Step 5 – Keep Warm and Rest
Rest briefly: Transfer cooked burritos to a baking sheet and tent with foil for 5 minutes to let the filling set up – this helps when slicing.
Step 6 – Serve Hot
Slice: Cut burritos in half diagonally and plate. Offer salsa, sour cream, and lime wedges on the side.
Step 7 – Reheat for Later
Reheating method: To reheat, place burritos in a 350°F oven for 12-15 minutes or pan-sear again for a few minutes per side until warmed through and the tortilla is crisp.
Tips, Tricks, and Troubleshooting
- For drier potatoes that won’t make filling soggy, drain very well and mash immediately to evaporate extra steam.
- If your filling feels too loose, stir in 1/4 cup more shredded cheese or a tablespoon of cornstarch – mix, then chill 10 minutes to firm up.
- To prevent a soggy bottom when baking for a crowd, preheat the baking sheet so burritos hit hot metal on contact.
- Swap in smoked queso or pepper jack for a spicy twist.
- If tortillas crack, warm them a bit longer – pliability is key.
For pairing ideas, try serving these burritos with a bright slaw or a bowl of soup like the cheesy rigatoni-style dinner for a comfort-food spread.
Serving Suggestions
Serve these burritos with tangy cilantro-lime slaw, pico de gallo, or a smoky chipotle crema. A crisp green salad balances the richness. For a brunch option, top with a fried egg and a drizzle of hot sauce.
Add this note mid-article as requested: Easy Cheesy Potato Burritos are excellent for meal prep – make a batch, cool, wrap individually, and refrigerate or freeze.
Storage and Make-Ahead
- Refrigerate: Store cooled burritos in an airtight container for up to 4 days. Reheat in a 350°F oven for 10-12 minutes.
- Freeze: Wrap burritos individually in foil and freeze up to 3 months. Reheat from frozen at 350°F for 25-30 minutes.
If burritos become soggy after refrigeration, crisp them in a skillet or under the broiler for a minute.
Nutrition (per burrito, approximate)
- Calories: 420
- Fat: 18 g
- Carbohydrates: 46 g
- Protein: 13 g
- Fiber: 3 g
- Sodium: 620 mg
Nutrition varies with add-ins like bacon or extra cheese.
Food Safety
- Cool cooked potatoes quickly – don’t leave them at room temperature longer than 2 hours.
- Reheat to 165°F before serving.
- When freezing, label with date and use within recommended time.
Frequently Asked Questions
Can I use sweet potatoes instead?
Yes – mash roasted sweet potatoes and season similarly for a sweeter burrito.
Are these vegetarian?
The basic recipe is vegetarian; add cooked meat if desired.
Can I make these gluten-free?
Use gluten-free tortillas and verify any pre-shredded cheese doesn’t contain gluten-containing anti-caking agents.
How do I prevent soggy burritos?
Don’t over-fill, drain potatoes well, and pan-sear or bake to crisp the tortilla.
Personal Anecdote
I first made Easy Cheesy Potato Burritos on a rainy Sunday when the grocery store was low on protein options – potatoes, cheese, and tortillas saved the day. The pan-seared edges and molten cheese made everyone forget it wasn’t a fancy dinner; my picky eaters came back for seconds.
Conclusion
Easy Cheesy Potato Burritos are a win because they transform humble pantry staples into a satisfying, cheesy handheld meal that’s fast, flexible, and family-friendly. They’re great for weeknights, perfect for feeding a crowd, and simple to adapt to vegetarian or meat-forward preferences.
If you enjoyed this recipe, please leave a comment and a star rating below to let others know how it turned out – and share this recipe on Pinterest or Facebook so friends can try it too.
Want a version with beef? Check out this Cheesy Beef and Potato Burritos – Cooking in the Midwest for inspiration: Cheesy Beef and Potato Burritos – Cooking in the Midwest What variation will you try first – bacon, chiles, or a breakfast egg on top? Let us know below!
Easy Cheesy Potato Burritos
Ingredients
Method
- Bring a large pot of salted water to a boil and cook potatoes until fork-tender, about 12-15 minutes. Drain thoroughly.
- While potatoes cook, sauté onion and garlic in butter until translucent and fragrant, about 5 minutes over medium heat.
- Place drained potatoes back in the pot, add butter and warmed milk, then mash to your preferred consistency.
- Stir in sour cream, sautéed onion and garlic, salt, pepper, and 1 1/2 cups of shredded cheddar. Taste and adjust seasoning.
- Wrap tortillas in a damp towel and microwave for 20-30 seconds, or warm one at a time in a dry skillet for 15 seconds per side.
- Spoon about 1 cup of potato filling into the center of each tortilla.
- Sprinkle remaining cheese and any optional add-ins. Fold sides and roll tightly.
- Heat oil or butter in a skillet over medium heat. Place burrito seam-side down and cook until golden, about 2-3 minutes per side.
- Transfer cooked burritos to a baking sheet and tent with foil for 5 minutes to let the filling set up.
- Slice burritos in half diagonally and plate. Offer salsa, sour cream, and lime wedges on the side.
- To reheat, place burritos in a 350°F oven for 12-15 minutes or pan-sear again until warmed through.
