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Phyllo Potatoes

Yield Makes 15 servings
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.


  • 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

How to Make It

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

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

  3. 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.

  4. 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.

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

  6. * 1 (22-ounce) package frozen mashed potatoes may be substituted for baked potato pulp. Cook according to package directions.