Go ahead... take one!!
I created this recipe with the idea of an "inside out" potato skin!! I wanted the FILLING of the potato skin, but I wanted it in finger food form.
You have BACON, potatoes, sharp cheddar cheese, jalapeno, RANCH dressing and spices... all encompassed by an amazing crispy won ton!! It doesn't stop there!! "Wait for it"... you DIP it in the ranch sour cream!!!
Yes!! Absolute heaven in a bite, all joking aside. This is perfect for the weekend games, get together or just an "appetizer night" for dinner accompanied by a nice salad.
I love that they're baked and not deep fried (lots less calories we say, so we can have just ohhhh 3 or 4 more) *grin*
What I love even more, is the ease of this recipe. You literally spend more time rendering the bacon than anything else. From start to finish in less than 1 hour and that's including the baking time!!
Ready for the recipe? Here we go;
1 package medium size won ton wrappers
1 lb bacon, diced
2 large potatoes, skins on, pre-boiled, cooled and diced
1 1/2 cups shredded sharp cheddar cheese
3 green onions diced
1 Jalapeno pepper, (seeds and membranes removed), diced fine
1/4 cup chopped fresh parsley
1-1/2 tbsp dry ranch dressing
1/2 tsp salt
1 tsp granulated garlic powder
Pinch of red pepper flakes
3 tbsp reserved bacon drippings
1 stick (1/2 cup) unsalted butter
1 1/2 tbsp dry ranch dressing
1/4 tsp granulated garlic powder
2 cups sour cream
3 tbsp dry ranch dressing
1/4 tsp granulated garlic
1 green onion diced fine
2 tbsp mayonnaise
With additional ingredients:
1 cup water to wet sides of won ton wrappers
Directions: We begin by preparing our dipping sauce first. You want to give the dipping sauce time to chill so the flavors marry and become glad *grin* and just jump on the logs all by themselves!!
To a small bowl add; your sour cream, mayonnaise, garlic powder, dry ranch dressing and finely chopped green onions. Mix till thoroughly incorporated, place in a pretty dipping bowl and set in refrigerator till ready to use.
Let's start on our logs shall we?
Begin by dicing our potatoes and green onions, add to a medium size bowl. Chop your fresh parsley add to bowl along with all your seasonings. Set aside.
Place your skillet over medium high heat, add your diced bacon and saute till crisp. When your bacon is crisp, remove using a slotted spoon and add directly to the bowl containing the potato mixture. Add your diced jalapeno pepper, shredded cheese and finally your reserved bacon drippings. Using a large fork, stir and mash all ingredients together, set aside and let's get ready to assemble!
*Can you tell I have an extreme won ton addiction... is there a therapy session for this too? Shall I attend? *
On a flat surface, place a won ton wrapper. Using a small pastry brush, brush outer edges of the four corners of the won ton wrapper with water, (this will ensure even sealing of the won ton wrappers). Add 1 - 1 1/2 tbsp of bacon potato mixture directly to the center of won ton wrapper. Fold one end over making sure ends are aligned. Using fingers, spread mixture through out sealed won ton wrapper if necessary to ensure all of the log has the delectable bacon filling. Pinch ends and corners to make sure it's evenly sealed and placed on pre-sprayed aluminum foil lined baking sheet. Continue with remainder of the won ton wrappers and bacon, potato mixture.
Continue filling and making won tons and place on baking sheet. About 16 per baking sheet. I usually make 2 batches, just because if you overcrowd them, they will not become crispy all the way around if they are touching, does that make sense? Okay, so now on to the basting sauce.
Preheat oven to 375F.
Prepare your basting sauce by melting your butter. Once butter has melted, whisk in your dry ranch dressing and your garlic powder. Baste your logs with the sauce.
Place in oven and bake for 16-20 till nice golden all around and the aroma wafting throughout your house will have you giddy with anticipation!!
Place on a pretty platter and serve with dipping sauce.
Yield: 34-36 appetizers
Till next time!!
Dishin with Didi