CRISPY BAKED WONTONS
These quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container. -Brianna Shade, Beaverton, Oregon
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.
Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
LOADED BAKED POTATO WONTONS
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
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
LOADED BAKED POTATO
A fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.
Provided by 14 Hands Winery
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
- Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
- Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
- When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
- Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
- Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 23.9 g, Cholesterol 58.2 mg, Fat 20.7 g, Fiber 3.8 g, Protein 16.9 g, SaturatedFat 11.8 g, Sodium 674.6 mg, Sugar 2.3 g
TWICE-BAKED LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F (200˚C).
- Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 1 hour.
- Transfer potatoes to a cutting board, and cut in half.
- Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
- Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
- Use a spoon to transfer the potato mixture back into the scooped out potato skins.
- Bake for 10 minutes.
- Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
- Top with sour cream, bacon, and the remaining scallions.
- Enjoy!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
MASHED POTATO WONTONS RECIPE BY TASTY
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
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 WONTONS
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
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
WW LOADED BAKED POTATOES
This is out of one of my old weight watchers cookbooks back in 2000. Called "Just like Home". It was one of my favorite dished to make. Only has 5 points. Save the leftovers to make recipe #210213. I'll post that recipe also.
Provided by teresas
Categories Potato
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Bake potatoes for 1 hour or until tender. (I have zapped them in the microwave, but the oven is best).
- Let cool slightly.
- Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell.
- Mash pulp with a potato masher.
- Add milk and next 5 ingredients; stir well.
- Spoon potato mixture into shells.
- Place on a baking sheet; bake for 15 minutes or until thorougly heated.
- Sprinkle each potato half with 1 1/2 teaspoons green onions; top evenly with crumbled bacon.
Nutrition Facts : Calories 118.2, Fat 3.8, SaturatedFat 2.4, Cholesterol 14.5, Sodium 307.2, Carbohydrate 17.5, Fiber 1.6, Sugar 2.5, Protein 4.1
LOADED BAKED POTATOES WITH SLAW
Try these baked potatoes with spring onion, sweetcorn and cheese for a filling family meal. Serve with our healthy homemade coleslaw and a dollop of yogurt
Provided by Juliet Sear
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Wash and pierce the skins of the potatoes a few times with a sharp knife. Rub the skin with a little olive oil and bake for 1 hr 30 mins until soft inside and crisp on the outside.
- Meanwhile, make the coleslaw. Mix the yogurt and mustard together in a bowl. Then, use a grating attachment on a food processor, or a box grater, to grate the cabbage and carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl and stir through the yogurt and mustard.
- Once the potatoes are crisp on the outside and soft inside, remove from the oven and cut in half. Scoop out the flesh and mash with the butter and yogurt, stir in the spring onion and sweetcorn and most of the cheese, reserving a little of the cheese for topping. Season if needed.
- Turn the oven up to 200C/180C fan/gas 6. Load the filling back into the crisp potato skins, top with the remaining cheese and put them back in the oven on a baking sheet for about 10-15 mins, or until the cheese is melted and the edges are browning. To serve, sprinkle with chives and serve alongside the coleslaw with a dollop of natural yogurt.
Nutrition Facts : Calories 493 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 23 grams protein, Sodium 0.1 milligram of sodium
LOADED BAKED POTATOES
This is a nice spin on a loaded classic favorite. When the baked potato skin gets left uneaten, then most of the nutrients get tossed. Flavor it up a bit. You'll love it!
Provided by D Nelson
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss potatoes with oil in a large bowl until well coated. Add garlic salt, chili powder, and pepper and continue to toss until spices are evenly distributed.
- Place potatoes directly on the center rack of the preheated oven. Bake for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted in the center of a potato offers little resistance, about 40 minutes more.
- Slice each baked potato lengthwise down the center, add sour cream, green onions, Cheddar cheese, and bacon. Serve piping hot.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 33.8 g, Cholesterol 27.3 mg, Fat 15.3 g, Fiber 4.4 g, Protein 10.6 g, SaturatedFat 5.6 g, Sodium 559.2 mg, Sugar 1.7 g
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