4 medium russet potatoes
1 (1.25 oz) package Old El Paso Taco Seasoning Mix
3 Tablespoons cornmeal
1/4 cup vegetable oil
Bake potatoes in oven. Remove and allow to cool. When potatoes are cool enough to handle, cut lengthwise into quarters; place in a shallow bowl and set aside. In a large Ziplock storage bag, combine taco seasoning mix and cornmeal, mix well. Drizzle potatoes with oil, toss to coat. With large slotted spoon, place potatoes in Ziplock bag with seasoning mix; shake to coat. Arrange potatoes on ungreased cookie sheet. Bake at 450 degrees for 8 minutes or until golden brown and tender.
Makes 4 servings.
