Taco Taters

Taco Taters

Taco seasoning mix transforms baked potato wedges into a ready-in-thirty minutes taste sensation.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Top each serving with a sprinkle of shredded Monterey Jack cheese.
Did You Know?
This potato side-dish recipe was a winner in a national recipe contest. It was created by Patricia Harmon of Baden, PA.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 860mg;
  • Total Carbohydrate 48g
    • (Dietary Fiber 4g,
    • Sugars 2g),
  • Protein 5g;
Percent Daily Value*:
    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 Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.