Get loaded. Take our phyllo shells, fill ’em with some creamy mashed potatoes and pile up the toppings. Recipe by Angie from Eclectic Recipes blog.
- 2 packages (15 count, each) Athens® Phyllo Shells
- 2 medium potatoes, chopped
- 2 tablespoons butter
- 2 tablespoons sour cream
- 2 tablespoons shredded cheddar cheese
- Salt and pepper to taste
- 2 tablespoon bacon bits
- 2 tablespoons chives, chopped
Follow package directions to heat Athens Phyllo Shells, placing them on a cookie sheet and cooking them for 5 minutes instead of 10 minutes.
Add chopped potatoes to a medium saucepan and add water to cover. Add salt to season. Bring to a boil over medium heat. Cook until fork-tender. Drain potatoes and mash with skins. Add butter, sour cream and salt and pepper to taste. Combine well.
Place potato mixture into a pastry bag and pipe into shells on cookie sheet. Sprinkle with shredded cheddar cheese. Place back in the oven at 350°F and cook for about 5 minutes, or until cheese has melted and phyllo shells are crisp.
Garnish loaded potato bites with bacon bits and fresh chives.