Phyllo Potatoes

By phowley

Ingredients

• 6 bacon slices, chopped
• 1 medium yellow onion, diced
• 5 green onions, finely chopped
• 2 garlic cloves, minced
• 6 large baking potatoes, baked OR 1 (22 oz) package frozen mashed potatoes cooked according to package
• 1 (8 oz) container sour cream
• 1/2 c butter or margarine,

Preparation

Step 1

Preheat oven to 350.
Cook bacon in a large skillet until crisp.
Remove bacon and drain on paper towels, reserving 2 tbsp drippings in skillet.
Set bacon aside.
Saute yellow and green onions in hot drippings in skillet over medium-high heat for 5 minutes or until tender.
Add garlic and saute 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 c butter, bacon, salt, pepper, and soy sauce.
Brush thawed phyllo sheets with 1/2c melted butter.
Arrange 5 sheets on bottom of a lightly greased 11 X 15" jelly roll pan.
Spread with potato mixture.
Top with remaining 5 phyllo sheets.
Bake at 350 for 25-30 minutes or until golden brown.
Cut into squares before serving.
Garnish, if desired.