Potato-Cheese Dumplings with Sour Cream-Chive Dip

Ingredients:

• cooking spray
• 1 medium uncooked baking potato, peeled and cut into 1-inch pieces
• 2 garlic cloves, minced
• 1/2 cup shredded reduced-fat cheddar cheese
• 2 tbsp fat-free sour cream
• 24 wonton wrappers
• 1/4 cup fat-free sour cream
• 1 tbsp fresh chives, minced

Makes 6 Servings

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. Combine potato and garlic in a medium saucepan. Cover with water and set pan over high heat. Bring to a boil and boil until potato is fork-tender, about 8 minutes. Drain and transfer potato and garlic to a large bowl; add cheese and 2 tablespoons of sour cream. Mash mixture together with a fork until lumpy.
3. Place wonton wrappers on a flat surface. Drop potato mixture by tablespoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one side to make a half circle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
4. Bake until wontons are golden brown, about 15 minutes.
5. Meanwhile, combine remaining 1/4 cup of sour cream and chives. Mix well and serve with potato dumplings.
   
   

WW POINTS VALUE: 4 pts (4 wontons and 1 tablespoon of dip per serving)

 

Note: This recipe appears on www.weightwatchers.com. Who doesn't love potatoes? This recipe puts a new spin on the traditional potato and sour cream. My mom and I loved these potato wontons. It was a mashed potato with the traditional toppings stuffed into a wonton and baked. These are easy to make and they also make a great appetizer and a delicious side dish to your dinner. You can also use any kind of cheese-Parmesean, mozzarella, colby, Monterey Jack, Swiis, Gruyere, etc-in this potato wonton and it will be delicious.