A delightful twist on a classic favorite, these Loaded Fiesta Potato Bowls are perfect for any occasion.
Preheat your oven to 475°F (245°C).
Preheating the oven ensures even cooking and crispiness for the potatoes.
Cut the potatoes into bite-sized cubes and place them in a ziplock bag.
Cutting the potatoes evenly helps them cook uniformly.
Add the garlic powder and ground cumin to the bag, seal it, and shake until the potatoes are evenly coated.
Shaking the bag ensures the seasoning is evenly distributed.
Heat the butter and olive oil in a large skillet over medium heat.
Using a mix of butter and oil prevents the butter from burning.
Add the seasoned potatoes to the skillet and cook, stirring frequently, until golden brown, about 10 minutes.
Stirring frequently prevents the potatoes from sticking to the skillet.
Transfer the potatoes to a baking sheet and bake for 10 minutes, stirring occasionally, until crispy.
Stirring the potatoes during baking ensures they crisp up evenly.
In a microwave-safe bowl, combine the cheddar cheese, salsa, and hot sauce. Microwave in 30-second intervals, stirring in between, until smooth.
Microwaving in intervals prevents the cheese from overheating and separating.
Serve the potatoes in bowls, drizzle with the cheese sauce, and top with sour cream and chopped green onions.
Adding the toppings just before serving keeps them fresh and vibrant.
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