Potato And Cheese Filled Wonton Skins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
• Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
• Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

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.

Steps:

• Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.

Steps:

• 1. In a skillet over heat, cook bacon 4 minutes. Remove from skillet, drain, and crumble. Add 1/2 cups of sliced onions to bacon dripping in skillet. Cook 10 minutes on medium heat. Remove and save. In a bowl, combine, combine the 2 potatoes that have been boiled, peeled and mashed, 1/2 cup cheddar cheese and the crumpled bacon. Brush water over the edges of 25 wonton skins. Divide potato mixture evenly among center of the wrappers. Fold each wrapper over filling to form a triangle, press to seal. Working in batches, cook perogies in boiling water 4 minutes..or until they float. Remove and top with the cooked onions. Cut up fresh green onions cut up and tossed over the perogies is a nice touch.
• 2. Some people like to fry them gently in butter....when they are done.

Steps:

• Mix pork with sesame oil and soy sauce. (Saute first if you wish). Add salt, pepper, egg and scallion. In a vegetable steamer, steam bean sprouts, cabbage, carrot and garlic for 5 minutes or until tender. Cool, squeeze out moisture and chop into a mince. Add to pork mixture. Filling is ready.;

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
• While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
• Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
• Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
• Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
• Sprinkle over the remaining spring onion or chives and serve hot.

Steps:

• Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.

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!