| 4 | medium russet or Idaho baking potatoes (about 1 1/3 lb) |
| 1 | package (1 oz) Old El Paso® taco seasoning mix |
| 3 | tablespoons cornmeal |
| 1/4 | cup olive or vegetable oil |
| Salsa, if desired |
Serve with...
Grilled Mexican Chicken Burgers
Total Time:
30 min
| 1. | Heat oven to 450°F. Pierce potatoes with fork; place on microwavable paper towel or roasting rack in microwave. Microwave on High 6 to 8 minutes, turning once halfway through cooking, until almost tender. |
| 2. | Meanwhile, in large resealable food-storage plastic bag, mix taco seasoning mix and cornmeal. |
| 3. | Cut cooked potatoes lengthwise into quarters; place in large shallow dish. Drizzle with oil; toss to coat. With large slotted spoon, place potatoes in plastic bag of seasoning mixture; shake to coat. Arrange potatoes on ungreased cookie sheet. |
| 4. | Bake about 8 minutes or until golden brown and tender. Serve with salsa. |
| No change. |
|
| Top each serving with a sprinkle of shredded Monterey Jack cheese. |
|
| This potato side-dish recipe was a winner in a national recipe contest. It was created by Patricia Harmon of Baden, PA. |
Nutrition Information:
330 ( 120); 14g ( 2g, 0g); 0mg; 860mg; 48g ( 4g, 2g); 5g 4%; 15%; 2%; 15% 2 1/2 ; 1/2 ; 0 ; 2 1/2 3