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Taco Taters

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  • Prep 15 min
  • Total 25 min
  • Servings 4
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Taco seasoning mix transforms baked potato wedges into a ready-in-thirty minutes taste sensation.
Updated Jan 11, 2011
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Ingredients

  • 4 medium russet or Idaho baking potatoes (about 1 1/3 lb)
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 3 tablespoons cornmeal
  • 1/4 cup olive or vegetable oil
  • Salsa, if desired
Make With
Old El Paso

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top each serving with a sprinkle of shredded Monterey Jack cheese.
  • tip 2
    This potato side-dish recipe was a winner in a national recipe contest. It was created by Patricia Harmon of Baden, PA.

Nutrition

330 Calories, 14g Total Fat, 5g Protein, 48g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
860mg
36%
Potassium
1000mg
28%
Total Carbohydrate
48g
16%
Dietary Fiber
4g
16%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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