Loaded Potato Phyllo Shells

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Recipe by Executive Chef Eric AberHomegrown Café, Newark, Delaware

  • 1 ½ cups or 12 ounces baking potato
  • 12 sheets Athens® Fillo 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


  1. Bake potatoes until fully cooked. In a medium bowl, crush potatoes while still hot, but do not fully mash.
  2. Lay out a sheet of fillo dough on a work surface. Spray lightly with cooking spray. Repeat with seven more sheets of fillo. Cut the layered fillo into four squares and press each square into a 4-ounce, 6-space muffin pan that has been lightly sprayed with cooking spray. Layer four more sheets of fillo spraying lightly with cooking spray. Cut the layered fillo in half horizontally. Stack the two halves on top of each other. Cut the stacked fillo in half to create two squares. Press the two squares into the muffin pan. Lightly spray the top of each shell with cooking spray.
  3. Bake the fillo 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.
  4. 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.
  5. Top with scallions. Serve immediately.
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