Bake potatoes, in oven at 350 for 1 hour 30 minutes. Cool, peel and shred.
In a large bowl combine dried onion, sour cream, cream cheese, butter, shredded cheese 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/Cornflake mixture until well coated and place on a cookie sheet.
Bake in 425 degree F oven for 30 to 35 minutes until lightly browned. Continue making balls until all mixture is gone.
I bake all the potato balls. Cool and then place in the freezer. To use, if you choose to do it this way, then just cook the frozen potato balls on cookie sheet in oven at 350 for 45 minutes or heat in the microwave. These are delicious, and a family favorite.