Tuesday, November 11, 2014

Velveeta Potatoe Bites

I made these with leftover garlic mashed potatoes.   They were a great side dish or would make a great appetizer!
Velveeta Potato Bites
adapted from http://www.kraftrecipes.com

2 lb. baking potatoes (about 6), peeled, cut into chunks*Beth used leftovers and omitted the egg
2 green onions, thinly sliced
1 egg, beaten
¼ tsp. black pepper
¼ lb. (4 oz.) VELVEETA, cut into 24 cubes
1/2-1 c breadcrumbs
1 pkg hidden valley ranch dressing, dry
1-1/2 cups TACO BELL® Thick & Chunky Salsa (optional)

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. Place bread crumbs and dressing mix onto pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA. Add, 1 at a time, to coating mix; turn to evenly coat. Place on rimmed baking sheet sprayed with cooking spray.

BAKE 14 to 16 min. or until heated through. Serve with salsa.

Substitute 2 Tbsp. chopped fresh chives for the green onions.


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