Potatoes Con Queso for Those Who Are Riced Out

Elevate your comfort food game with "Potatoes Con Queso for Those Who Are Riced Out," a creamy, cheesy potato dish that’s perfect for anyone needing a break from rice-based sides. This recipe features tender, cubed russet potatoes baked in a luscious cheddar and Monterey Jack cheese sauce infused with smoky paprika, cumin, and garlic powder for bold, Southwestern-inspired flavors. Ready in just 45 minutes, it transforms everyday potatoes into a golden, bubbly masterpiece, garnished with fresh green onions and optional cilantro for a vibrant finishing touch. Ideal as a standout side dish or a decadent main course, this crowd-pleaser makes the ultimate cozy dinner companion. Keywords: cheesy potato bake, comfort food recipes, easy potato side dish, Potatoes Con Queso, baked potato casserole.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1.5 cups Whole milk
• 1.5 cups Sharp cheddar cheese, shredded
• 0.5 cups Monterey Jack cheese, shredded
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped green onions
• 1 tablespoon Chopped fresh cilantro (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the russet potatoes and cut them into 1/2-inch cubes. Rinse them under cold water to remove excess starch, then pat dry with a clean towel.

Step 3

In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for 7-8 minutes, or until they are tender but not falling apart. Drain and set aside.

Step 4

While the potatoes are boiling, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.

Step 5

Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook for 3-4 minutes over medium heat until the mixture begins to thicken slightly.

Step 6

Reduce the heat to low and stir in the cheddar cheese and Monterey Jack cheese, a handful at a time, until fully melted and smooth.

Step 7

Add the paprika, ground cumin, garlic powder, salt, and black pepper to the cheese sauce, and mix well.

Step 8

Transfer the drained potatoes to a greased 9x9-inch baking dish. Pour the cheese sauce over the potatoes, ensuring they are evenly coated.

Step 9

Bake in the preheated oven for 15-20 minutes, or until the cheese sauce is bubbly and slightly golden on top.

Step 10

Remove from the oven and let cool for 5 minutes. Garnish with chopped green onions and cilantro (if using) before serving.

Nutrition Facts

Serving size	(1342.5g)

Amount per serving	% Daily Value*
Calories	2062.3

Total Fat 107.8g	0%
Saturated Fat 65.7g	0%
Polyunsaturated Fat 1.1g
Cholesterol 339.7mg	0%
Sodium 4189.6mg	0%
Total Carbohydrate 192.8g	0%
Dietary Fiber 14.0g	0%
Total Sugars 26.2g
Protein 90.9g	0%

Vitamin D 213.5IU	0%
Calcium 2199.2mg	0%
Iron 12.6mg	0%
Potassium 4799.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 17.3%

Carbs: 36.6%