MEXICAN HASSELBACK POTATO
Old El Paso™ original taco seasoning mix adds a Mexican flair to this tasty hasselback potato.
Provided by Cindy Rahe
Categories Entree
Time 1h15m
Yield 1
Number Of Ingredients 4
Steps:
- Heat oven to 425°F. Line cookie sheet with foil. Scrub potato well with stiff-bristled brush, and rinse.
- 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.
- 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.
Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 4 g, TransFat 1 g
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