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8 large baking potatoes
1/3 C. dried onion
8 oz. cream cheese, may use low fat
8 oz. sour cream, may use low fat
2 T. butter
salt and pepper to taste
parmesan cheese for coating balls
Bake potatoes, either in oven or microwave, Cool, peel and shred. (I use shredder on my Salad shooter) In a large bowl combine dried onion, sour cream, cream cheese, butter and seasonings. Mix in shredded potatoes until well combined.
Take an ice cream scoop and dip out mixture and roll into a ball. Roll the potato ball in Parmesan cheese until well coated and place on a cookie sheet. Continue making balls until all mixture is gone. Cover and freeze. Once frozen the balls can be placed in plastic bags or containers and stored in freezer.
To use, remove as many as needed and place on a cookie sheet. Bake in 350°F. oven for 15 to 20 minutes until lightly browned.
1/3 C. dried onion
8 oz. cream cheese, may use low fat
8 oz. sour cream, may use low fat
2 T. butter
salt and pepper to taste
parmesan cheese for coating balls
Bake potatoes, either in oven or microwave, Cool, peel and shred. (I use shredder on my Salad shooter) In a large bowl combine dried onion, sour cream, cream cheese, butter and seasonings. Mix in shredded potatoes until well combined.
Take an ice cream scoop and dip out mixture and roll into a ball. Roll the potato ball in Parmesan cheese until well coated and place on a cookie sheet. Continue making balls until all mixture is gone. Cover and freeze. Once frozen the balls can be placed in plastic bags or containers and stored in freezer.
To use, remove as many as needed and place on a cookie sheet. Bake in 350°F. oven for 15 to 20 minutes until lightly browned.
