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  • Prep 15 min
  • Total 25 min
  • Servings 4

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

Ingredients

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

Steps

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  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
120
% Daily Value
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.
  • Bake-Off is a registered trademark of General Mills ©2011

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