Potato Cheese Wontons
This wonton may remind you of a stuffed baked potato or a pierogie.
INGREDIENTS | SERVES 4
- 2 baked Yukon Gold potatoes
- ½ cup Colby cheese
- 2 scallions, chopped
- 2 tablespoons sour cream
- 20 wonton wrappers
Peel the skins off baked potatoes and discard. Place the potatoes in a food processor with the cheese, scallions, and sour cream. Process until well blended.
On a wonton wrapper, add a spoonful of the filling and wet the edges with your finger or a basting brush. Lay another wonton wrapper on top and seal the edges well, using more water if necessary. Set aside. Repeat the wonton-filling process until you are out of the filling or wontons. Preheat the panini press.
Place wontons on panini press and gently close the lid. Cook for 3–5 minutes or until wontons are crisp.
Remove from press and serve warm.
The addition of crumbled bacon or chopped sausage will satisfy the meat lovers at your dinner table. Or try chopped broccoli that is sautéed in garlic and oil for vegetarians.