Cheese-Filled Potato Bites

Turn mashed potatoes into a potluck appetizer recipe by baking them into cheesy mounds.

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Servings 24

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( 15 ) Ratings

15 Ratings

5 Stars 11%

4 Stars 16%

3 Stars 32%

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ingredients 11
Prep Time 40 min
Total Time 55 min

Ingredients

Potatoes

1: cup water

2: tablespoons butter

1/2: teaspoon salt

1 1/3: cups plain mashed potato mix (dry)

1: egg

1/4: cup chopped fresh chives

Filling

24: (1/2-inch) cubes pasteurized prepared cheese product (about 2 3/4 oz.)

Coating

1: egg

1: tablespoon water

1: cup plain mashed potato mix (dry)

: Butter-flavor nonstick cooking spray

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Directions

1 In medium saucepan, bring 1 cup water, butter and salt to a boil. Add 1 1/3 cups mashed potato mix, 1 egg and chives; mix well. Let stand 30 seconds. Stir. Cool 10 minutes.
2 Meanwhile, heat oven to 400°F. Spoon mashed potatoes into 24 mounds, about 1 tablespoon each, onto ungreased cookie sheet. Flatten into disks. Place 1 cheese cube in center of each potato disk. With pancake turner, remove each disk from cookie sheet; pinch potatoes around cheese cube to form ball.
3 In small bowl, beat 1 egg and 1 tablespoon water until well blended. Place 1 cup mashed potato mix in another shallow dish or bowl. Roll balls in potato mix, then in egg mixture and again in potato mix. Place on ungreased cookie sheet.
4 Just before baking, spray coated potato balls with nonstick cooking spray. Bake at 400°F. for 10 to 12 minutes or until potato coating just begins to brown. Serve immediately.

EXPERT TIPS

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Expert Tips

This recipe adapts techniques from French pommes duchesse, butter and egg-enriched mashed potatoes formed into balls, rolled in bread crumbs and baked.

Butter-flavor nonstick cooking spray gives these bites a flavor boost and a nice golden color.

Assemble the potato balls and arrange them on an ungreased cookie sheet. Cover them with plastic wrap; refrigerate for several hours. To serve, uncover and spray the balls with butter-flavor nonstick cooking spray. Bake as directed.