Phyllo Potatoes

Name: Phyllo Potatoes
Ingredients: 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

13 ingredients

6 steps

Ingredients

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

Directions

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

Saute yellow and green onions in hot drippings in skillet over medium-high heat 5 minutes or until tender. Add garlic; saute 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.