Phyllo Potatoes

Southern Living
Phyllo potatoes is a unique and delicious side dish recipe. You could even substitute a package of frozen mashed potatoes for the baked potato pulp.
Makes 15 servings


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6 bacon slices, chopped
1 medium-size yellow onion, diced
5 green onions, finely chopped
2 garlic cloves, minced
6 large baking potatoes, baked*
1 (8-ounce) container sour cream
1/2 cup butter or margarine, melted
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons soy sauce
10 frozen phyllo pastry sheets, thawed
1/2 cup butter or margarine, melted
Garnishes: chopped green onions, green onion curls


Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.

Sauté yellow and green onions in hot drippings in skillet over medium-high heat 5 minutes or until tender. Add garlic; sauté 1 minute.

Scoop out potato pulp, and place in a large bowl. Add sour cream, and mash with a potato masher. Stir in onion mixture, 1/2 cup butter, bacon, salt, pepper, and soy sauce.

Brush thawed phyllo sheets with 1/2 cup melted butter. Arrange 5 sheets on bottom of a lightly greased 11- x 15-inch jellyroll pan. Spread with potato mixture; top with remaining 5 phyllo sheets.

Bake at 350° for 25 to 30 minutes or until golden. Cut into squares before serving; garnish, if desired.

* 1 (22-ounce) package frozen mashed potatoes may be substituted for baked potato pulp. Cook according to package directions.

Created date

October 2003