Yukon Gold potatoes (about 3), peeled, cubed
(1/4 of 8 oz. pkg) PHILADELPHIA Cream Cheese
KRAFT Grated Parmesan Cheese
green onions, chopped (about 1/4 cup)
OSCAR MAYER Real Bacon Bits
Cook potatoes in boiling water 15 min. or until tender; drain. Cool slightly.
Heat oven to 375ºF. Spoon potatoes into medium bowl. Add cream cheese spread, butter, Parmesan and pepper; mash until blended.
Whisk 1 egg until blended. Add to potato mixture along with the green onions and bacon bits; mix well.
Cover baking sheet with parchment. Shape potato mixture into 24 balls, using about 2 Tbsp. potato mixture for each ball. Place on prepared baking sheet.
Whisk remaining egg with water; brush evenly onto potato balls.
Bake 20 to 25 min. or until golden brown.