Loaded Potato Bites
It’s finally fall and it’s starting to get just a smidgen bit cooler here in Florida. So long as we don’t have another hurricane in the next couple of weeks, I think things will be good. Even as native Floridians, and prepared as we are, getting through a week or more without electricity isn’t that easy, but we always make the best of it. We had tons of fun cooking on the grill for every meal and making shadow puppets on the wall with flashlights every night.
Now that it’s fall it’s also football season! We love watching our favorite football teams on the weekends. And I love making fun finger foods we can enjoy with family and friends as we watch the game. This little loaded potato appetizer is one of our favorites. Making these with Athens Fillo cups makes a beautiful little appetizer that’s perfect when you’re entertaining guests.
To make these, I start by boiling some potatoes to make mashed potatoes. You could also use those pre-prepared mashed potatoes though to save time. I take two medium sized baking potatoes, leave the skins on and chop them in large chunks and then place them in a saucepan covered with water and bring to a boil. After boiling for a while and when they are nice and tender, I drain them and mash them up with the skins.
Keeping the skins on the potatoes makes them taste better and adds a ton of nutrition. I mash the potatoes with butter and sour cream, let it cool, and then place that mixture into a pastry bag with a large opening tip. Alternatively, you can also use a storage bag as a piping bag and cut the corner off to pipe in the potatoes.
After I pipe the mashed potato mixture into the Athens Fillo cups, I add a little shredded cheddar to the top. Then I place them back in the oven for about 5 minutes to finish crisping up and melt the cheese.
Next I garnish with some freshly chopped chives and bacon pieces. I like to take a shortcut and use those little bacon bits in a bag, but you can always fry up some real bacon!
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Loaded Potato Bites
Yield: Makes 30 bites
- 2 packages Athens Mini Fillo 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 freshly chopped chives
Follow package directions to heat Athens Fillo shells, placing them on a cookie sheet and cooking them for 5 minutes instead of 10.
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 s alt and pepper to taste. Combine well.
Place potato mixture into a pastry bag and pipe into Athens Fillo shells on cookie sheet. Sprinkle with shredded cheddar cheese. Place back in the oven at 350° and cook for about 5 minutes, or until cheese has melted and Athens Fillo shells are crisp.
Garnish loaded potato bites with bacon bits and fresh chives.
This post sponsored by Athen’s Foods. All thoughts and opinions 100% mine.