Twice-baked Potatoes in Filo
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3 lbs. baking potatoes 1 c. sour cream 4 oz. cheddar cheese, shredded ¼ c. grated Parmesan or Romano cheese 4 T. soft margarine Salt and Pepper to taste 4 oz. filo dough ½ c. butter, melted |
Scrub potatoes and massage skins with oil. Bake at 375 degrees until potatoes are soft and skins crisp. Dice with skins and mix in sour cream, cheeses, margarine and salt and pepper to taste. Layer four sheets of filo dough on top of each other, brushing each from the center out with melted butter. Form potato filling into 1 1/4" diameter cylinder the length of the long dimension of the filo stack, and place 2" in from the edge of the filo stack. Roll up filo around potato. Slice in 1¼" slices and place cut side down on Silpat on cookie sheet. Bake at 375 degrees F. until brown, about ½ hour. (Note: these can be prepared and frozen before baking.) |
Bellagio
Fountains,