Taco seasoning mix transforms baked potato wedges into a ready-in-thirty minutes taste sensation.
medium russet or Idaho baking potatoes (about 1 1/3 lb)
package (1 oz) Old El Paso™ taco seasoning mix
cup olive or vegetable oil
Salsa, if desired
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.
Meanwhile, in large resealable food-storage plastic bag, mix taco seasoning mix and cornmeal.
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.
Bake about 8 minutes or until golden brown and tender. Serve with salsa.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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