Potato And Cheese Filled Wonton Skins Recipes

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POTATO WONTONS



Potato Wontons image

This is a good way to use up left over mashed potatoes and the choice of barbeque or mayonnaise can satisfy the football group or the neighbours. They can also be left out of the mixture and added just before wrapping. The crisp wrapper with flavourful fluffy middle sporting an occasional bacon or onion crunch is a big pleaser

Provided by Dani Jean

Categories     Pork

Time 20m

Yield 15 wontons

Number Of Ingredients 11

1/2 cup mashed potatoes
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon cayenne powder
1/2 teaspoon ground black pepper
2 tablespoons mayonnaise or 2 tablespoons barbecue sauce
2 finely chopped green onions
1/2 cup mozzarella cheese
6 slices crisp cooked bacon
15 wonton wrappers
oil (for frying)

Steps:

  • Blend mashed potato, onion, garlic, and cayenne powder and ground black pepper.
  • Add 2 tablespoons mayonnaise for a mellower taste or 2 tablespoons barbeque sauce for an extra kick. Blend well.
  • Mix in chopped green onions and cheese thoroughly.
  • Crumble bacon, mix in potato mixture, combine thoroughly.
  • Place by spoonful in wonton wrapper.
  • Wrap wonton and fry until crispy, golden brown.

Nutrition Facts : Calories 68.3, Fat 3, SaturatedFat 1.1, Cholesterol 7.8, Sodium 178.8, Carbohydrate 7.2, Fiber 0.4, Sugar 0.5, Protein 3.1

LOADED BAKED POTATO WONTONS



Loaded Baked Potato Wontons image

Make and share this Loaded Baked Potato Wontons recipe from Food.com.

Provided by Food.com

Categories     Potato

Time 40m

Yield 36 wontons

Number Of Ingredients 12

2 quarts vegetable oil (for frying)
5 slices thick cut bacon
1 (4 ounce) bag instant mashed potatoes
2 tablespoons chopped chives, plus 1 tablespoon
1 1/2 cups shredded cheddar cheese, divided
36 wonton wrappers
1 large egg
3/4 cup sour cream
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 scallions, sliced

Steps:

  • Fill a large pot halfway up with oil and heat to 365 degrees F. Cook the bacon in a large skillet, over medium heat, until crispy on both sides, about 5 to 8 minutes. Transfer onto paper towels to drain, and then roughly chop.
  • Prepare the mashed potatoes according to package directions and then stir in half of the bacon, 2 tablespoons chopped chives, and half of the cheese. Let cool to room temperature.
  • To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the potato mixture in the center. Brush the edges with egg wash and then seal and crimp into a triangle. Fold 2 points together, brush with egg and pinch to seal. Continue shaping until all the filling has been used.
  • Once vegetable oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest.
  • To make the sauce, stir together the sour cream, garlic, salt, pepper and scallions. Set aside.
  • Arrange the wontons onto a baking sheet, piling them up in the center. Sprinkle with the remaining cheese and bacon and bake in a 350 degree F oven for about 10 minutes, just to melt the cheese.
  • Remove from the oven and sprinkle with remaining bacon and chives. Serve with scallion sour cream sauce on the side.

Nutrition Facts : Calories 498.5, Fat 51.7, SaturatedFat 8.1, Cholesterol 14.1, Sodium 109.6, Carbohydrate 7.5, Fiber 0.4, Sugar 0.3, Protein 2.6

CREAM CHEESE WONTONS



Cream Cheese Wontons image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 40m

Yield 24 wontons

Number Of Ingredients 11

3 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon Sriracha or other hot sauce
1 teaspoon vinegar or rice wine vinegar
1/4 teaspoon sesame oil
8 ounces cream cheese
1 tablespoon Sriracha or other hot sauce (more to taste)
2 green onions, light green and dark green parts, chopped
1 egg
24 wonton wrappers
Vegetable oil, for frying

Steps:

  • For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
  • For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
  • One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
  • Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
  • In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
  • It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

CHEESY POTATO SKINS



Cheesy Potato Skins image

Broiled spud shells transform into crispy and delicious appetizers!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h41m

Yield 8

Number Of Ingredients 5

4 large potatoes (2 pounds)
2 tablespoons butter or margarine, melted
1 cup shredded Colby-Monterey Jack or Cheddar cheese (4 ounces)
1/2 cup sour cream
8 medium green onions, sliced (1/2 cup)

Steps:

  • Heat oven to 375°F. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.
  • Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.
  • Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions.

Nutrition Facts : Calories 265, Carbohydrate 35 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg

PHILLY CHEESESTEAK WON TON CUPS



Philly Cheesesteak Won Ton Cups image

I love the versatility of wonton wrappers. You can fill them with any mix of flavors or ingredients to suit your tastes. The first batch I tried used a Mexican-inspired filling, which was delicious. These wonton cups are a spinoff on Philly cheesesteak, one of my favorite sandwiches. -Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 3 dozen

Number Of Ingredients 10

36 wonton wrappers
2 teaspoons canola oil
1 large onion, chopped
1 medium green pepper, chopped
1 pound sliced deli roast beef, cut into 3/4-in. pieces
1/4 cup Worcestershire sauce
3 teaspoons Montreal steak seasoning
1/4 teaspoon pepper
2 cups shredded provolone cheese
Chopped sliced pepperoncini and steak sauce, optional

Steps:

  • Preheat oven to 375°. Press wonton wrappers in greased muffin cups. Bake until golden brown, 4-5 minutes., Meanwhile, in a skillet, heat oil over medium-high heat; saute onion and green pepper until tender, 3-5 minutes. Remove from pan., Toss beef with Worcestershire sauce, steak seasoning and pepper. In same pan, cook and stir beef mixture over medium heat until heated through, about 5 minutes. Place about 2 tablespoons beef mixture in each cup; sprinkle each with scant 1 tablespoon cheese., Bake cups until heated through, 8-10 minutes. Serve immediately. If desired, top with pepperoncini and serve with steak sauce.

Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 360mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

CHEESY CHICKEN POTATO SKINS RECIPE BY TASTY



Cheesy Chicken Potato Skins Recipe by Tasty image

Here's what you need: russet potatoes, oil, shredded chicken breasts, cheddar cheese, cream cheese, spinach, salt, pepper

Provided by Camille Bergerson

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 8

4 russet potatoes
oil
2 shredded chicken breasts
1 ½ cups cheddar cheese
4 oz cream cheese
½ cup spinach, cooked
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400ºF (200ªC).
  • Debone, remove skin, and shred rotisserie chicken.
  • Brush potatoes with oil and sprinkle with salt and pepper.
  • With a fork, poke several sets of holes on the front and back of the potato.
  • Bake for 40-45 minutes or until inside is cooked.
  • Once potatoes are cooked and cool enough to handle, slice down the center lengthwise, and, using a spoon, scoop out the centers to form a bowl.
  • In a large bowl, combine the chicken, scooped out potato, ½ cup (50 g) of cheddar, cream cheese, and spinach. Stir until combined.
  • Evenly distribute the filling between the potato skins and sprinkle the tops with the remaining cheddar.
  • Bake for 15 minutes, or until the cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 416 calories, Carbohydrate 28 grams, Fat 20 grams, Fiber 2 grams, Protein 29 grams, Sugar 1 gram

MASHED POTATO WONTONS RECIPE BY TASTY



Mashed Potato Wontons Recipe by Tasty image

Here's what you need: russet potato, garlic, salt, butter, sour cream, grated parmesan cheese, shallot, pepper, dried thyme, wonton wrapper, oil, sour cream

Provided by Chris Salicrup

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 12

1 russet potato, peeled and cut into ½-inch (1 cm) pieces
3 cloves garlic, peeled
3 teaspoons salt, divided
1 ½ tablespoons butter, divided
6 tablespoons sour cream
4 tablespoons grated parmesan cheese
½ shallot, thinly sliced
pepper, to taste
1 teaspoon dried thyme
1 package wonton wrapper
2 cups oil, for frying
sour cream, to serve

Steps:

  • Add the potatoes, garlic cloves, and 1 teaspoon of salt to a pot and cover with water. Bring to a boil over high heat, until the potatoes are fork-tender.
  • Drain the potatoes and garlic in a colander, and transfer to a bowl.
  • Use a fork or potato masher to mash the potatoes.
  • Add ½ tablespoon of butter, sour cream, Parmesan, and 2 teaspoons of salt to the potatoes and stir to combine.
  • In a small pan, on medium heat, add 1 tablespoon of butter. Add the shallot, a pinch of salt, and pepper and stir.
  • Once the shallots are golden brown, add the thyme and remove from the heat.
  • Add the shallot mixture to the bowl of potatoes and mix to combine.
  • Place 1 tablespoon of the potato mixture in the center of a wonton wrapper. Wet the tip of your finger and brush the edges of the wrapper, folding it in half on the diagonal, pressing down to secure both sides. Repeat with the remaining potato mixture.
  • In a large pot, heat oil to 350˚F (180˚F).
  • Fry the wontons in small batches until golden brown.
  • Transfer the wontons to a paper towel-lined plate to drain.
  • Serve with sour cream.
  • Enjoy!

Nutrition Facts : Calories 773 calories, Carbohydrate 20 grams, Fat 76 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram

POTATO SKINS



Potato skins image

Crispy potato skins with cheese and bacon

Provided by Harriet Ward 1

Time 1h

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cut bacon or use lardons and cook in oil until crispy. Cook potatoes in oven
  • Take potatoes out, wait unitl cool. Half them and empty the potato from the skins into a bowl. Mix with cheese, a bit of butter and bacon.
  • Scoop them back into the potato skins and sprinkle with cheese. Cook in the oven until crispy and golden. Enjoy as a snack, side, or with a salad

CREAMY CHEESE WONTONS



Creamy Cheese Wontons image

This is a delicious and easy appetizer. Cream cheese, feta, and fresh herbs. I bring it to almost every get-together, and they are a hit! Use flavored cream cheese and feta for extra flavor. Use your favorite hot sauce as a dip to give them some edge!

Provided by Jessica

Categories     Appetizers and Snacks     Cheese

Time 55m

Yield 32

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
½ cup crumbled feta cheese
1 carrot, shredded
2 tablespoons garlic powder
1 egg yolk
½ teaspoon chopped fresh basil, or to taste
½ teaspoon chopped fresh parsley, or to taste
1 (12 ounce) package wonton wrappers
⅔ cup soy sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cream cheese, feta cheese, carrot, garlic powder, egg yolk, basil, and parsley together in a bowl.
  • Place a wonton wrapper on a work surface and wet the corners of the wrapper with a moist finger. Spoon 1 teaspoon of filling in the center of the wrapper; fold wrapper over the filling, sealing the edges shut. Repeat with remaining wrappers and filling. Place wontons on a baking sheet and brush with soy sauce.
  • Bake in the preheated oven until corners of wontons are brown, 10 to 12 minutes.

Nutrition Facts : Calories 72.4 calories, Carbohydrate 7.4 g, Cholesterol 18.6 mg, Fat 3.6 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 427.1 mg, Sugar 0.5 g

POTATO SKINS WITH BACON AND CHEESE



Potato Skins with Bacon and Cheese image

A favorite steak-dinner starter served at Cattlemen's Steakhouse in the historic Stockyards City area of Oklahoma City. Potato Skins with Bacon and Cheese

Categories     Cheese     Dairy     Potato     Appetizer     Bake     Super Bowl     Kid-Friendly     Cheddar     Bacon     Poker/Game Night     Party     Sour Cream     Monterey Jack     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 (appetizer) servings

Number Of Ingredients 9

3 medium russet potatoes
Vegetable oil
5 bacon slices
1 1/4 cups grated sharp cheddar cheese
1 1/4 cups grated Monterey Jack cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon cayenne pepper
3/4 cup chopped green onions
Sour cream

Steps:

  • Preheat oven to 425°F. Scrub potatoes; pat dry. Rub skins with oil. Place potatoes on baking sheet. Bake until potatoes are tender, about 1 hour. Cool. Maintain oven temperature. Cut each potato lengthwise into quarters. Scoop out centers, leaving 1/2-inch-thick layer of cooked potato on skins. Oil baking sheet. Place skins, skin side down, on sheet, spacing 1 inch apart. Sprinkle with salt and pepper.
  • Cook bacon in heavy large skillet over medium heat until brown and crisp. Drain. Chop bacon. Transfer to medium bowl. Add cheeses, parsley and cayenne; stir to blend. Sprinkle cheese mixture atop skins. Bake until skins are crisp and cheese mixture melts, about 25 minutes.
  • Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.

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BROCCOLI CHEESE POTATO SKINS - FAVORITE FAMILY RECIPES
2017-10-17 Add a little shredded cheese and broil again for 1 to 2 more minutes or until the cheese is melted. Remove from oven onto a serving plate. Scoop a large spoonful of cooked broccoli onto each potato skin, then drizzle with melted cheese sauce, recipe below. Top with a dollop of sour cream and, if desired, sprinkle with a little bit of red pepper ...
From favfamilyrecipes.com


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