Mashed Potato & Cheese Balls

I had some leftover Velveeta in the fridge last week and looked on Kraft for a recipe to use it in.  I found these and they are amazing!  I made them for our Super Bowl party, and they were a big hit!  

They absolutely must be served hot, so that the cheese is gooey and wonderful.

Next time, I will probably use regular cheese instead of Velveeta (The thought of Velveeta just doesn't sit as well with me as regular old cheese does!), and I may include ham or some other meat in the center as well.  There are lots of possibilities for this dish.

MASHED POTATO AND CHEESE BALLS
2 lb. baking potatoes (about 5), peeled, cut into chunks

2   green onions, thinly sliced

1 egg, beaten

1/4 tsp.  black pepper

4 oz. VELVEETA cut into 24 cubes

1 pouch  SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

 

Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain.
Cool 10 minutes.
Mash potatoes until smooth.
Add onions, egg and pepper; mix just until blended.
Roll potato mixture into 24 balls, using about 2 Tbsp. for each.
Insert 1 Velveeta cube into center of each ball, completely enclosing cube with potato mixture. Cover each potato ball with coating mix; turn until evenly coated.
Place on baking sheet.
Bake at 400 degrees for 14 to 16 min. or until heated through.