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Taco Taters

(26)
  1 reviews
  • 15 min prep time
  • 25 min total time
  • 4 ingredients
  • 4 servings
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Enjoy this spicy potato side dish that's baked with Old El Paso® Taco Seasoning Mix. Perfect if you love Mexican cuisine.

Bake-Off® Contest 38, 1998
Patricia Harmon
Baden, Pennsylvania

4
medium russet potatoes (about 1 1/3 lb)
1
pkg (1 oz ) Old El Paso™ Taco Seasoning Mix
3
tablespoons cornmeal
1/4
cup olive or vegetable oil

Steps

  • 1 Heat oven to 450°F. Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 6 to 8 minutes or until almost tender, turning once halfway through cooking.
  • 2 Meanwhile, in resealable food storage plastic bag, combine taco seasoning mix and cornmeal; mix well.
  • 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 with seasoning mixture; shake to coat. Arrange potatoes on ungreased cookie sheet.
  • 4 Bake for 8 minutes or until golden brown and tender.
  • 1 Heat oven to 450°F. Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 6 to 8 minutes or until almost tender, turning once halfway through cooking.
  • 2 Meanwhile, in resealable food storage plastic bag, combine taco seasoning mix and cornmeal; mix well.
  • 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 with seasoning mixture; shake to coat. Arrange potatoes on ungreased cookie sheet.
  • 4 Bake for 8 minutes or until golden brown and tender.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
310
% Daily Value
Total Fat
14g
22%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
810mg
34%
Total Carbohydrate
42g
14%
Dietary Fiber
3g
12%
Protein
3g
3%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
3 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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