Cheese Stuffed Potato Bites
5-6 Russet potatoes, peeled, cut into chunks
2 green onions, thinly sliced
1 egg, beaten
1/4 tsp. black pepper
1/2 tsp. salt
Velveeta, the big block type, cut into cubes
1 pouch Shake'N Bake Extra Crispy Original Coating Mix
Cook potatoes in boiling water for about 15 to 20 min. or until tender. Drain ALL water. Mash potatoes until smooth. Add onions, egg, salt and pepper; mix just until blended.
Preheat 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 for about 20 minutes and enjoy! These don't save very well and may need to be popped back into the oven to warm up again!
Preheat 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 for about 20 minutes and enjoy! These don't save very well and may need to be popped back into the oven to warm up again!
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