INSTRUCTIONS
Preheat oven to 375°F. In a bowl, mix 1 ½ cups of shredded cheddar with the mashed potatoes. Lay out one wonton so that it is diamond shaped, not square. In the middle of the wonton, scoop ½ cup of potatoes. Fold the point on the left of the wonton in over the potatoes, fold up (over the potatoes) the corner closest to you, fold in the right hand corner. Wet the corner farthest away from you, and roll the wonton up over that corner. Set aside, and repeat. In a 10-inch sauté pan, pour vegetable oil (it should come up ¼ - ½ inch). When the oil is hot but not smoking, use tongs to place the rolls into the oil. When they are golden brown, carefully turn them over. Brown all sides. Remove the rolls from the oil and, when cool enough to handle, using a serrated knife, cut them lengthwise through the middle. Lay them potato side up onto a flat baking sheet. If desired, cut them on a diagonal in the middle, setting them on the baking sheet flat on the ends. Top the potato with remainder of cheddar cheese and chopped bacon. Place baking sheet into the oven for 15-20 minutes.