Ingredients
- 1 egg, beaten
- 1/4 tsp. black pepper
- 125 g (1/2 of 250-g pkg.) Velveeta Process Cheese Product, cut into 24 cubes
- 1 pouch Shake'N Bake Extra Crispy Original Coating Mix
- 1/2 cup salsa
- 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 centre 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.
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