Mashed Red Skin Potatoes with Smoked Bacon and Asiago Cheese, Baked in Phyllo Dough

Instructions

• 1. Fry 6-think cut pieces of smoked bacon until crispy and transfer to a draining paper reserving bacon grease in pan
• 2. Using the same pan over medium heat add shallots and sauté for 5-minutes or until soft
• 3. Meanwhile dice bacon into small pieces
• 4. Boil red skin potatoes in a pot of salted water until cooked through and drain leaving skin on
• 5. Over medium high heat using a small pot bring milk to a simmer
• 6. Add two tablespoons butter and whisk together
• 7. If you have a ricer pass potatoes through ricer into pot with heated milk and stir adding a pinch of salt or as needed. If no ricer simply use a potato masher
• 8. Add sour cream, Asiago cheese, bacon and shallots and fold until blended remove from stove and hold
• 9. Melt remaining butter in a small pot
• 10. Preheat oven to 375
• 11. Using a small muffin tin, take a pastry brush and very lightly brush each muffin cup (Note: smaller muffin cups will produce a larger quantity
• 12. Take 2-sheets of phyllo dough and cut into 4 inch squares, a total of 4 sheets per muffin cup
• 13. Place 2 phyllo dough squares in each cup and gently brush with a little melted butter
• 14. Add another 2 phyllo squares and place on top and again gently coat with melted butter
• 15. Using a tablespoon fill each cup with desired amount of potato mixture, and fold phyllo over top
• 16. Gently brush a little butter on top and bake until golden brown, about 30-minutes

• Servings : 8-16
• Ready in : 75
• Course : Appetizer
• Recipe Type : Bacon