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Mexican Hasselback Potato

Mexican Hasselback Potato
  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 1

Old El Paso™ original taco seasoning mix adds a Mexican flair to this tasty hasselback potato. ...MORE+ LESS-

Cindy Rahe Cindy Rahe
September 20, 2016

Ingredients

1
large russet potato
2
tablespoons unsalted butter, melted
2
teaspoons Old El Paso™ original taco seasoning mix (from 1-oz package)
Sour cream, chopped tomatoes, chopped fresh cilantro, hot sauce, as desired

Steps

Hide Images
  • 1
    Heat oven to 425°F. Line cookie sheet with foil. Scrub potato well with stiff-bristled brush, and rinse.
  • 2
    Place two chopsticks or two wooden spoon handles parallel to each other a few inches apart. Place potato, widest side down, between chopsticks. Use sharp knife to cut deep slits, about 1/4-inch apart, crosswise into potato, cutting most of the way down, but not all the way through, using chopsticks as a guide. In small bowl, stir melted butter and taco seasoning mix together. Brush potato all over with spiced butter, making sure to get some butter into cuts. Place on cookie sheet.
  • 3
    Bake about 1 hour or until potato is tender throughout. The cuts in the potato should open like an accordion. Brush with additional butter, making sure each cut gets buttered. Bake 5 minutes. Serve with any toppings you like.

Expert Tips

  • Cooking time is the same for multiple potatoes -- these are great to do in a batch!
  • You can top these any way you like to top your tacos. Even make a meal of it with taco meat, cheese and all the classic taco fixings!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
210
% Daily Value
Total Fat
23g
36%
Saturated Fat
15g
73%
Trans Fat
1g
Cholesterol
60mg
20%
Sodium
310mg
13%
Potassium
890mg
26%
Total Carbohydrate
52g
17%
Dietary Fiber
3g
14%
Sugars
4g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 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; 4 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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