Prep
15-30 mins
Cook
55 MIN
Calories
150
Ingredients
1 lb
Yukon Gold potatoes (about 3), peeled, cubed
2 oz
(1/4 of 8 oz. pkg) PHILADELPHIA Cream Cheese
2 tbsp
butter
1/3 cup
Grated Parmesan Cheese
1/8 tsp
black pepper
2
eggs, divided
2
green onions, chopped (about 1/4 cup)
1/4 cup
OSCAR MAYER Real Bacon Bits
1 tsp
water
Instructions
Step 1
Cook potatoes in boiling water 15 min. or until tender; drain. Cool slightly.
Step 2
Heat oven to 375ºF. Spoon potatoes into medium bowl. Add cream cheese spread, butter, Parmesan and pepper; mash until blended.
Step 3
Whisk 1 egg until blended. Add to potato mixture along with the green onions and bacon bits; mix well.
Step 4
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.
Step 5
Whisk remaining egg with water; brush evenly onto potato balls.
Step 6
Bake 20 to 25 min. or until golden brown.