1. Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min.
2. Heat oven to 400ºF. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.
3. Empty coating mix into pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. potato mixture for each ball.
4. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA. Add, one at a time, to coating mix; turn to evenly coat each ball with coating mix.
5. Place on rimmed baking sheet sprayed with cooking spray.
6. Bake 14 to 16 min. or until heated through.
7. Serve with salsa.
- 1 g Total Fat
- 10 mg Cholesterol
- 280 mg Sodium
- 11 g Total Carbohydrates
- 2 g Protein
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Nutritional Information
- 1 g Total Fat
- 10 mg Cholesterol
- 280 mg Sodium
- 11 g Total Carbohydrates
- 2 g Protein
Directions
1. Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min.
2. Heat oven to 400ºF. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.
3. Empty coating mix into pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. potato mixture for each ball.
4. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA. Add, one at a time, to coating mix; turn to evenly coat each ball with coating mix.
5. Place on rimmed baking sheet sprayed with cooking spray.
6. Bake 14 to 16 min. or until heated through.
7. Serve with salsa.