1 pouch Shake'N Bake Extra Crispy Original Coating Mix
1 cup salsa
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How do I make it ?
Place potatoes on steamer rack in pan. Add just enough water to pan to level about 2 inches below steamer rack. Cover pan; bring water to boil. Simmer 10 min. or until potatoes are tender. Transfer (drained) potatoes to large bowl; mash until smooth. Cool 15 min.
Heat oven to 425°F. Add cheese and flour to potatoes; mix well. Stir in egg.
Shape into 32 (1-inch) balls; roll, 1 at a time, in coating mix until evenly coated. Place on rimmed baking sheet sprayed with cooking spray. Bake 15 min. or until heated through, turning after 8 min. Serve with salsa.
Kraft Kitchen Tips!
Prepare using 1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, and 1/2 cup Kraft 100% Parmesan Shredded Cheese.
Shape potato mixture into balls as directed; place on baking sheet. Freeze until firm. Transfer balls to freezer-weight sealable plastic bag. Freeze up to 2 months. When ready to serve, place frozen poppers in single layer on baking sheet sprayed with cooking spray. Bake in 425°F oven 18 to 20 min. or until heated through, turning after 8 min.
Add 2 Tbsp. chopped fresh cilantro to potato mixture before shaping into balls, rolling in coating mix and baking as directed.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 2 g
Cholesterol 20 mg
Sodium 220 mg
Carbohydrate 13 g
Fibre 1 g
Sugars 2 g
Protein 4 g
16 servings, 2 poppers (24 g) and 1 Tbsp. (15 mL) sauce each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.