Preheat your oven to 400°F (200°C).

Wash and peel the russet potatoes under cool water to remove any dirt or blemishes.

Cut the potatoes into small, bite-sized cubes, about 1/2 inch in size.

Place the potato cubes on a baking sheet, spreading them out evenly in a single layer.

Drizzle the olive oil over the potatoes, making sure to coat them evenly.

Sprinkle the salt, black pepper, garlic powder, and onion powder over the potatoes.

Toss the potatoes with your hands or a spatula to ensure the seasoning and oil coat all the pieces.

Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the potatoes are golden brown and tender, stirring halfway through for even cooking.

While the potatoes are baking, shred the cheddar cheese if it’s not already pre-shredded.

Once the potatoes are done, remove them from the oven and let them cool for a couple of minutes.

In a medium bowl, combine the shredded cheddar cheese, sour cream, and chopped green onions.

Once the potatoes have cooled slightly, add them to the bowl with the cheese, sour cream, and green onions, and gently stir to mix everything together.

Warm the flour tortillas by heating them in a dry skillet over medium heat for about 10-20 seconds on each side, or by microwaving them for 20-30 seconds until soft and pliable.

Lay the warmed tortillas flat on a clean surface.

Spoon an even amount of the cheesy potato mixture into the center of each tortilla.

Fold the sides of the tortillas inwards, then roll the bottom up to form a burrito, ensuring the filling is sealed inside.

Repeat this process with the remaining tortillas and filling.

Serve the burritos with salsa on the side or spooned over the top for added flavor.