Velveeta Cheesy Potato Bites Recipes

VELVEETA CHEESY POTATO BITES

Steps:

• Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min.
• Heat oven to 400ºF. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.
• Empty coating mix into pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. potato mixture for each ball.
• 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.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 14 to 16 min. or until heated through.
• Serve with salsa.

POTATO CHEESE SOUP WITH VELVEETA®

Steps:

• In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
• In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
• Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
• Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
• In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

VELVEETA CHEESY POTATO BITES

Steps:

• Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min.
• Heat oven to 400ºF. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.
• Empty coating mix into pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. potato mixture for each ball.
• 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.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 14 to 16 min. or until heated through.
• Serve with salsa.

VELVEETA® POTATO BITES

Steps:

• 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 400 degrees F. 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.

VELVEETA CHEESE POTATOES

Steps:

• Set oven to 350 degrees
• In a large bowl, combine the cooked and cubed potatoes, onions and bread pieces
• Transfer to a greased casserole dish
• In the microwave, melt butter and cheese together, stirring to combine pour the cheese/butter mixture over the casserole
• Bake 45 minutes, or until bubbly, hot and lightly browned.

CHEESY SCALLOPED POTATOES

Steps:

• Spray a 9x13-inch baking dish and layer the potatoes and Velveeta cheese.
• Make sauce by melting butter, whisk in flour, then gradually add milk, stirring constantly until thickened.
• Add salt and pepper to taste and pour over potato cheese casserole.
• Bake at 350° for 1 hour or until potatoes are tender.