Phyllo Potatoes

• 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 (8-ounce) container sour cream
• 1/2 cup butter or margarine, melted
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons soy sauce
• 10 frozen phyllo pastry sheets, thawed
• 1/2 cup butter or margarine, melted
• Garnishes: chopped green onions, green onion curls

1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
2. Saute yellow and green onions in hot drippings in skillet over medium-high heat 5 minutes or until tender. Add garlic; saute 1 minute.
3. Scoop out potato pulp, and place in a large bowl. Add sour cream, and mash with a 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- x 15-inch jellyroll pan. Spread with potato mixture; top with remaining 5 phyllo sheets.
5. Bake at 350u0b0 for 25 to 30 minutes or until golden. Cut into squares before serving; garnish, if desired.
6. * 1 (22-ounce) package frozen mashed potatoes may be substituted for baked potato pulp. Cook according to package directions.

bacon, yellow onion, green onions, garlic, baking potatoes, sour cream, butter, salt, pepper, soy sauce, frozen phyllo pastry sheets, butter, green onions

Taken from www.myrecipes.com/recipe/phyllo-potatoes (may not work)