Roxy15
New member
I made this for the first time the other night for dinner and we really liked it. The only thing I will do different the next time I make them, is use more taco seasoning. I only used 1 package and it could of used more seasoning. I prepared it ahead of time in the zip-loc bag and baked it later when it was time to get dinner ready.
Taco Potatoes:
You want enough Russet potatoes to fill your iron-cast skillet.
Wash potatoes; put in cutting board and cut in half, then cut in large chunks.
Put 1/4 cup Olive Oil in a zip-loc bag; add potatoes and Taco Seasoning; shake bag to cover potatoes.
Put 1/4 cup Olive Oil in an iron-cast skillet; put skillet in oven.
Preheat the oven to 400 degrees.
You want the oil hot before adding potatoes.
Once the oven has reached 400 degrees, add potatoes that have been cut in chunks and bake for 40 minutes.
Serve with Hidden Valley as a dipping sauce-(or your favorite dipping sauce)-if you want.
View attachment 13103
Taco Potatoes:
You want enough Russet potatoes to fill your iron-cast skillet.
Wash potatoes; put in cutting board and cut in half, then cut in large chunks.
Put 1/4 cup Olive Oil in a zip-loc bag; add potatoes and Taco Seasoning; shake bag to cover potatoes.
Put 1/4 cup Olive Oil in an iron-cast skillet; put skillet in oven.
Preheat the oven to 400 degrees.
You want the oil hot before adding potatoes.
Once the oven has reached 400 degrees, add potatoes that have been cut in chunks and bake for 40 minutes.
Serve with Hidden Valley as a dipping sauce-(or your favorite dipping sauce)-if you want.
View attachment 13103