Ingredients for Snowball Potatoes
- Russet Potatoes
- 1 tablespoon salt
- Oaxaca Cheese
- Seasoned Bread Crumbs
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How to Make Snowball Potatoes
- Preheat oven to 375°F (190°C).
- Place 2 lbs Yukon Gold potatoes in a large pot and cover with cold water. Add 1 tablespoon salt.
- Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 20-25 minutes. Drain well.
- While potatoes are cooking, cut 8 oz Mexican white cheese (queso fresco or Oaxaca recommended) into 1/2-inch cubes.
- Press potatoes through a ricer or mash with an immersion blender until completely smooth. Let cool slightly.
- Line a baking sheet with foil and lightly grease with cooking spray or oil.
- In a shallow bowl, place 1 cup breadcrumbs (panko recommended).
- Gently shape warm mashed potatoes into 2-inch balls. Make a small indentation in the center of each ball and insert a cheese cube.
- Roll each potato ball in breadcrumbs, ensuring it's fully coated.
- Arrange potato snowballs on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
15g
Fat
15g
Carbs
19g
