3 points<\/p>\n
2 spray(s) cooking spray
1 medium potato(es), baking, peeled and cut into 1-inch pieces
2 medium garlic clove(s)
2 oz low-fat cheddar or colby cheese, shredded (about 1\/2 cup)
2 tbsp fat-free sour cream
24 item(s) wonton wrapper(s), round (about 6 oz total)
1\/4 cup(s) fat-free sour cream
1 tbsp chives, fresh, minced <\/p>\n
Preheat oven to 350\u00baF. Coat a large baking sheet with cooking spray.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Bake until wontons are golden brown, about 15 minutes.<\/p>\n
Meanwhile, combine remaining 1\/4 cup of sour cream and chives. Mix well and serve with potato dumplings.<\/p>\n
Yields 4 wontons and 1 tablespoon of dip per serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
3 points 2 spray(s) cooking spray 1 medium potato(es), baking, peeled and cut into 1-inch pieces 2 medium garlic clove(s) 2 oz low-fat cheddar or colby cheese, shredded (about 1\/2 cup) 2 tbsp fat-free sour cream 24 item(s) wonton wrapper(s), round (about 6 oz total) 1\/4 cup(s) fat-free sour cream 1 tbsp chives, fresh, minced … <\/p>\n