3 cold baked potatoes -- cut into spears
1/2 cup KRAFT FREE CATALINA fat-free dressing
1 tablespoon garlic powder
1 tablespoon parsley flakes
Heat oven to 375F.
Toss potato spears with dressing. Sprinkle each spear with garlic powder and parsley. Place on cookie sheet. Bake 20 minutes or until crispy. Makes 6 servings.
Per Serving: 28 Calories; trace Fat (1.8% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain(Starch).
Yield: 6 servings; 3 points per serving
2 sprays 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 items wonton wrapper(s), round (about 6 oz total)
1/4 cup fat-free sour cream
1 Tbsp chives, fresh, minced
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
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.
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.
Bake until wontons are golden brown, about 15 minutes.
Meanwhile, combine remaining 1/4 cup of sour cream and chives. Mix well and serve with potato dumplings. Yields 4 wontons and 1 tablespoon of dip per serving.