Recipe by Executive Chef Eric Aber Homegrown Café, Newark, Delaware
- 1 1/2 cups or 12 ounces baking potato
- 12 sheets Athens® Phyllo Dough (9″x 14″), thawed
- Cooking spray, as needed
- 1/3 cup low fat cheddar cheese, shredded
- 3 tablespoons onion, minced
- 3 tablespoons red pepper, diced
- 3 tablespoons low fat turkey bacon, cooked, crumbled
- 3 each scallions, chopped
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F.
Bake potatoes until fully cooked. In a medium bowl, crush potatoes while still hot, but do not fully mash.
Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo dough on a work surface. Spray lightly with cooking spray. Layer and repeat with seven more sheets of phyllo. Cut the layered phyllo into four squares and press each square into a 4-ounce, 6- cavity muffin pan that has been lightly sprayed with cooking spray. Layer four more sheets of phyllo spraying lightly with cooking spray. Cut the layered phyllo in half horizontally. Stack the two halves on top of each other. Cut the stacked Phyllo in half to create two squares. Press the two squares into the muffin pan. Lightly spray the top of each shell with cooking spray.
Bake the Phyllo shells in a 350°F preheated oven for 10-12 minutes or until lightly browned and crisp. Do not remove the shells from the muffin pan.
Fill a shell with ¼ cup of the crushed potatoes. Then top with cheese, minced onion, red pepper and turkey bacon. Repeat this process three times to create four stuffed shells. Return the filled shells to a 350°F oven and bake for an additional 5-7 minutes or until the cheese has melted.
Top with scallions. Serve immediately.