2 lb baking potatoes (about 5), peeled, cut into chunks
2 green onions, thinly sliced
1 egg, beaten
1/4 tsp black pepper
4 oz Velveeta, cut into 24 cubes
1 pouch Shake N Bake Extra Crispy Seasoned Coating Mix
1 1/2 cups Taco Bell Home Originals Thick N Chunky Salsa
Instructions
Cook potatoes in boiling water in large saucepan 15-20 min or until tender; drain. Cool 10 min. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.
Heat oven to 400. Roll potato mixture into 24 balls, using about 2 Tbsp for each. Insert 1 Velveeta cube into center of each ball, completely enclosed Velveeta cube with potato mixture. Place potato balls on baking sheet covered with coating mix; turn until evenly coated. Place on clean baking sheet.
Bake 14-16 or until heated through. Serve with salsa.
Originally Submitted
2/1/2012
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