VELVEETA Potato Bites

By Caryl

Ingredients

• 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

Details

Servings 24
Preparation time 20mins
Cooking time 76mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.