Potato Bites

Wednesday, January 23, 2013

  • 2 lb.  baking potatoes (about 6), peeled, cut into chunks
  • 2 green onions, thinly sliced
  • 1 egg, beaten
  • ¼ tsp.  black pepper
  • ¼ lb.  (4 oz.) Velveeta cheese, cut into 24 cubes (or cheddar cheese)
  • 1 pkt.  Shake 'N Bake Extra Crispy Seasoned Coating Mix (or bread crumbs)
  • 1½ cups  Taco Bell Thick & Chunky Salsa (or Taco salsa)


  1. Cook the 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.
  2. Heat oven to 400ºF. Empty coating mix into pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 Velveeta cheese cube into center of each ball, completely enclosing Velveeta cheese. Add to coating mix; turn to evenly coated. Place on rimmed baking sheet sprayed with cooking spray.
  3. Bake 14 to 16 min. or until heated through. Serve with salsa.

Click here for Original Recipe and more Details

Photo Credit: kraftrecipes.com


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