VELVEETA® Potato Bites

Crunchy, popable potato balls with an ooey gooey, cheesy center. Seriously. As if game day isn't enough fun already.

VELVEETA® Potato Bites

24 servings

  • 2 lb.  baking potatoes (about 6), peeled, cut into chunks
  • 2 green onions, thinly sliced
  • 1 egg, beaten
  • 1/4 tsp.  black pepper
  • 1/4 lb.  (4 oz.) VELVEETA, cut into 24 cubes
  • 1 pkt.  SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
  • 1-1/2 cups  TACO BELL® Thick & Chunky 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. Empty coating mix into 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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