Mini Hassleback Taco Potatoes

  • Time: 1 hour
  • Serves: 12

What you need


1kg baby potatoes
2 tbsp taco seasoning
2 tbsp oil
1 cup grated cheddar cheese
1/4 cup chopped tomatoes
Chopped spring onions
Sour Cream

These are super fun and great to share.  Make a big platter of these mini hassleback taco potatoes and top them with your favourite taco toppings. We didn't add chilli but that would definitely be a super addition.


  1. Pre-heat oven to 200ºC.
  2. Using a wooden spoon as a cradle, place each potato in the spoon and make several vertical slits, being careful not to cut all the way through.
  3. Place potatoes into a large bowl and toss with olive and taco seasoning until coated. Spread evenly on a greased skillet, cut side up.
  4. Bake for 45 minutes until completely cooked through and crispy.
  5. Sprinkle evenly with grated cheddar. Return to oven and grill for 5 minutes until cheese has melted. 
  6. Top with chopped tomatoes and chopped spring onions. Serve with favourite taco sauces, sour cream and salsa!
  7. Enjoy


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