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 Pasteurized Prepared Cheese Product, 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 to 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 400ºF. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 VELVEETA cube into center of each ball, completely enclosing 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 to 16 min. or until heated through. Serve with salsa
Originally Submitted
2/4/2011
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