Easy Cheesy Potato Burritos – Ultimate Comfort Food Meal in 45 Minutes

Cheesy Potato Burritos Recipe

When you’re craving the ultimate in cozy, satisfying comfort food, look no further than these Cheesy Potato Burritos. Imagine all the creamy, savory goodness of loaded mashed potatoes—butter, cheese, bacon, green onions—wrapped in a warm flour tortilla and grilled to golden perfection. This recipe transforms simple, humble ingredients into a hearty, handheld meal that’s incredibly comforting, incredibly delicious, and surprisingly easy to make. It’s the perfect solution for a meatless Monday, a clever use for leftover mashed potatoes, or just a dinner that feels like a warm hug.

Why These Potato Burritos Are So Good

This recipe is a standout for several reasons. It’s the ultimate comfort food mashup, combining the best parts of a loaded baked potato with the convenience of a burrito. It’s incredibly economical and pantry-friendly, using basic ingredients you likely already have. The method is simple and forgiving, making it a great recipe for beginner cooks. They are highly customizable—add different cheeses, proteins, or vegetables. Finally, they are fantastic for meal prep, as they reheat beautifully for quick lunches all week.

Ingredients for Cheesy Potato Burritos

For the Potato Filling:

• 2 lbs Russet potatoes (about 4 medium), peeled and cubed
• ¼ cup butter
• ½ cup milk (or more for desired consistency)
• 1 ½ cups shredded sharp cheddar cheese, divided
• ½ teaspoon garlic powder
• Salt and black pepper to taste

For Assembly & Cooking:

• 6 large (10-inch) flour tortillas
• 6 slices bacon, cooked until crispy and crumbled (optional, omit for vegetarian)
• 3 green onions, thinly sliced
• 2 tablespoons butter or oil, for grilling

For Serving (Optional):

• Sour cream
• Salsa or hot sauce
• Extra green onions or chives

Ingredient Tip: For the creamiest mashed potatoes, use Yukon Gold potatoes and warm your milk before adding it to the cooked potatoes.

Step-by-Step Instructions

1. Make the Mashed Potatoes: Place the peeled and cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes well and return them to the warm pot. Add the ¼ cup butter, milk, garlic powder, salt, and pepper. Mash until smooth and creamy. Stir in 1 cup of the shredded cheddar cheese until melted. Let the mixture cool slightly so it’s easier to handle.
2. Assemble the Burritos: Lay a tortilla flat on your work surface. Spoon about ¾ cup of the cheesy potato mixture down the center of the tortilla. Top with a sprinkle of the remaining ½ cup cheddar cheese, crumbled bacon (if using), and a generous pinch of sliced green onions.
3. Fold and Roll: Fold the sides of the tortilla in over the filling. Starting from the bottom edge, roll the tortilla up tightly into a burrito shape. Repeat with the remaining tortillas and filling.
4. Grill the Burritos: Heat a large skillet, griddle, or panini press over medium heat. Add a little butter or oil. Place the burritos seam-side down in the pan. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy and the filling is heated through. Press down gently with a spatula.
5. Serve: Remove the burritos from the skillet and let them rest for 1-2 minutes (the filling will be very hot). Slice in half if desired and serve immediately with sour cream, salsa, or your favorite toppings.

Pro Tips for Perfect Burritos

• Dry Your Potatoes: After draining, return the potatoes to the hot pot for a minute to evaporate any excess moisture. This prevents watery mashed potatoes.
• Cool the Filling: Letting the potato mixture cool for 10-15 minutes before assembling makes it much easier to roll and prevents soggy tortillas.
• Warm Your Tortillas: Briefly heat the tortillas in the microwave (wrapped in a damp paper towel) or a dry skillet to make them more pliable and prevent cracking.
• Don’t Overfill: Use about ¾ cup of filling per burrito. Overfilling makes them difficult to roll and more likely to burst during grilling.
• Alternative Cooking: You can bake these burritos. Preheat oven to 400°F, place burritos on a baking sheet, brush with melted butter or spray with oil, and bake for 15-20 minutes, flipping halfway, until golden.

Serving Your Cheesy Potato Burritos

These cheesy potato burritos are a complete meal on their own. For a classic diner-style plate, serve them with a side of homemade salsa and a simple green salad with a tangy vinaigrette. They also pair wonderfully with a bowl of tomato soup for the ultimate comfort food combination. For another fantastic, hearty burrito, try our Ultimate Cowboy Breakfast Burrito or our Easy Chorizo Breakfast Burrito.

Nutrition Information (Per Burrito)

• Calories: ~520
• Carbohydrates: 55g
• Protein: 18g
• Fat: 26g
• Fiber: 4g
• Note: Nutrition is approximate and based on using bacon. Omit bacon for a vegetarian version.

Storage and Reheating Instructions

Store any leftover burritos in an airtight container in the refrigerator for up to 4 days. To reheat for best texture, use an oven, toaster oven, or air fryer at 375°F for 10-12 minutes, until hot and the tortilla is re-crisped. The microwave will work in a pinch but will result in a soft tortilla. To freeze, wrap each cooled burrito individually in foil or parchment paper, then place in a freezer bag. Freeze for up to 3 months. Reheat from frozen in the oven, adding 5-10 minutes to the cooking time.

Frequently Asked Questions

Can I use instant mashed potatoes?
Yes, you can. Prepare 4-5 cups of instant mashed potatoes according to package directions, then stir in the cheese, butter, and seasonings. Let the mixture cool and thicken slightly before assembling.

What other fillings can I add?
These are incredibly versatile. Try adding sautéed onions and bell peppers, cooked and crumbled breakfast sausage, diced ham, jalapeños, black beans, or corn.

Are these burritos spicy?
As written, they are not spicy. To add heat, mix a diced jalapeño into the potato filling, use pepper jack cheese, or serve with a spicy salsa or hot sauce.

Can I make these ahead of time for a crowd?
Absolutely. You can assemble the burritos completely, wrap them tightly, and refrigerate for up to 24 hours before grilling. You can also freeze them uncooked (see instructions above).

What’s the best way to reheat a frozen burrito?
For the best results, bake a frozen burrito (unwrap if wrapped in foil) at 375°F for 25-30 minutes, until heated through and crispy. You can also use an air fryer at 360°F for 15-18 minutes.

More Hearty Potato and Comfort Food Recipes

If you love the cozy, carb-y goodness of these cheesy potato burritos, you’ll adore these other recipes. For another potato-based comfort dish, our Easy Tater Tot Breakfast Bowl is a family favorite. If you’re looking for a different cheesy casserole, try our Easy Mac and Cheese Meatloaf Casserole. And for a simple, satisfying side, our Creamy Garlic Polenta with Mushrooms is always a winner.

Recipe Inspiration

This recipe is a celebration of humble, budget-friendly ingredients transformed into something special. It’s inspired by the idea of wrapping up classic comfort food flavors in a convenient, portable package, similar to the creative and satisfying approach found in the Cheesy Potato Burritos recipe on CookCue.

Make This Comforting Meal Tonight

Ready for a dinner that’s guaranteed to make everyone smile? Save this recipe to your “Comfort Food” or “Easy Dinners” board so you never lose it. We love seeing your delicious creations—share your photos with us! For hundreds more recipes designed to bring warmth and satisfaction to your table, browse our full collection of family-friendly meals.