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Prep 15min
Total25min
Servings4
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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
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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.
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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.
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