VELVETTA POTATO BITES
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2 pounds baking potatoes (about 6), peeled, cut into chunks
2 green onions, thinly sliced
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1 egg, beaten
1/4 teaspoon black pepper
1/4 pound (4 ounces) Velveeta, cut into 24 cubes
1 package extra crispy seasoned coating mix
1 1/2 cups salsa
Cook potatoes in boiling water in large saucepan 15 to 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. Empty coating mix into pie plate. Roll potato mixture into 24 balls, using about 2 tablespoons for each. Insert 1 cheese cube into center of each ball, completely enclosing it. 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 minutes, or until heated through. Serve with salsa. Makes 24 servings.