MEXICAN HASSELBACK POTATO

Mexican Hasselback Potato image

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

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:

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