Roxy15
All-Conference
Velveeta Potato Bites:
2 lbs. 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
Cook potatoes in boiling water in large saucepan 15-20 minutes or until tender; drain. Cool 10 minutes. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.
Heat oven to 400 degrees. Roll potato mixture into 24 balls, using about 2 T. 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 14-16 minutes or until heated through.
Serve with Salsa.
2 lbs. 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
Cook potatoes in boiling water in large saucepan 15-20 minutes or until tender; drain. Cool 10 minutes. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.
Heat oven to 400 degrees. Roll potato mixture into 24 balls, using about 2 T. 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 14-16 minutes or until heated through.
Serve with Salsa.