Monday, October 24, 2011

BITES- cheesy potato balls

I don't know about you guys but around these parts most of our nights have been consumed with watching the World Series. (When your husband is from Texas and they make it to the World Series, you don't really argue.) So if you're like us and you're looking for an appetizer to pair with your beer for the big game, these cheesy potato balls (that the boys have nicknamed The. Balls.) are quite the crowd pleaser!

8 baking potatoes
1/4 cup minced onion
8 ounces cream cheese
8 ounces sour cream
2 T butter, softened
1 1/2 cups shredded cheese
salt and pepper to taste

Bake potatoes at 350 for an hour and a half. Let cool. Peel and shred the potatoes (we used a ricer, but you can just use a fork if you don't have one).

Mix cream cheese, sour cream, shredded cheese, onions, and a sprinkle of salt and pepper in a large mixing bowl. Add in shredded potatoes and mix.

Scoop out spoonfuls (you can use an ice cream scoop but we didn't). Roll in parmesan/corn flake mixture. Line up on cookie sheet.

Bake at 425 for 35 minutes. Pair with your favorite brew and tune in to your favorite team. In our case, GO RANGERS!



  1. Sounds amazing. Will definitely make next Saturday as we watch the Horns. Two questions --

    Corn Flakes? Like the cereal, or are you referring to another ingredient?

    Have you experimented with making ahead of time and freezing? Any guide on to cooking times for "from frozen?"

    Love this new blog as well as Kojo Designs. Thanks!

  2. Hey Jennifer! Yep, Corn Flakes like the cereal.

    And we DID freeze a bunch of them. This sounds funny but we cooked them first, froze them, and then cooked them for 45 minutes at 350 degrees to reheat.

    Here's the link that explains the cooking, freezing, reheating:
    just cook the frozen potato balls on cookie sheet in oven at 350 for 45 minutes or heat in the microwave

  3. These look so yum! I will definitely be making these.