Categories: Vegetables- 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 (8oz.) container sour cream
• 1/2 cup butter or margarine, melted
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 tsp. soy sauce
• 10 frozen phyllo pastry sheets, thawed
• 1/2 cup butter or margarine melted
• Garnished: chopped green onions. green nion curls

Directions

1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Set bacon aside.
2. Saute yellow and green onions in hot dripping in skillet over medium-high heat 5 minutes or until tender. Add garlic; sauté 1 minute.
3. Scoop out potato pulp, and place in a large bowl. Add sour cream and mash with 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 × 15-inch jellyroll pan. Spread with potato mixture; top with remaining 5 phyllo sheets.
5. Bake at 350 degrees for 25 to 30 minutes or until golden. Cut into squares before serving; garnish, if desired.
6. • 1 (22 oz.) pkg. frozen mashed potatoes may be substituted for baked potato pulp. Cook according to package directions.

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