Black Garlic and Sun Dried Tomato Phyllo Bites
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 15 minutes
Number of servings: 32
Rich butter and sautéed elephant garlic cling to sheets of crispy phyllo pastry that is subtly filled with smears of smooth black garlic and cream cheese, chopped sun dried tomatoes and flecks of sweet basil. All of this is sprinkled with savory feta cheese crumbles and a dash of parsley.
- 8 oz phyllo pastry sheets, thawed
- 12 Tb salted butter
- 1 clove elephant garlic (or 3 cloves regular garlic)
- 1 bulb black garlic
- 12 Tb cream cheese softened
- 6 Tb chopped sun dried tomatoes in oil
- 2 Tb lightly dried basil
- 1/2 cup crumbled feta cheese
- 2 tsp dried parsley
- Preheat the oven to 350F.
- Prepare two 8x12 or 9x13 baking sheets by greasing with a smear of butter.
- Peel and press the elephant garlic with a garlic press and set aside. Peel the black garlic and set aside.
- In a small saucepan, melt all of the butter and the minced elephant garlic. Heat over medium low heat for about 3 minutes, until the butter is melted and the garlic is softened. Do not brown. Set aside.
- On a flat surface, unroll the phyllo pastry. Use a dampened paper towel to lay over the remaining pastry while working with each sheet.
- On each baking sheet, carefully lay out one sheet of pastry. If it breaks, just piece it back together. Using a pastry brush, brush on garlic butter, letting any pieces of garlic remain on pastry. Repeat with 3 sheets of pastry per baking sheet.
- On the third pastry layer and after the butter is brushed on, very carefully smear 2-3 black garlic cloves and 2 Tb cream cheese on each of the two layers, using the back of knife. Be careful not to pull the dough or break.
- Sprinkle each sheet with 1 Tb chopped sun dried tomatoes and 1 tsp lightly dried basil.
- Repeat the layers of three, then another layer of filling two more times, ending with 2-3 sheets of pastry on the top layer, depending how many sheets are in your box. You should have 3 filling layers with 3 sheets between each layer.
- Seal the final top layer with plenty of butter to keep edges down.
- Bake at 350F for 30-35 minutes.
- Remove from oven and sprinkle the pastries with the feta cheese and parsley, divided between the two.
- Cool slightly and cut into 16 triangles each, making a total of 32, using a pastry or pizza cutter. Serve immediately.
I could kick myself. I mean, come on, I know how to read recipes, I’m a recipeholic (hey, it could be a word)! But man if I would have only did that last step on these heavenly Southwestern Potato Skins…
Don’t get me wrong, these were so kick-in-the-pants delicious! But I kinda forgot to bake them one last time AFTER scooping out the potato pulp. It gives them that nice golden crisp, ya know.
But hey, I’m not perfect, and I still wanted to share these fantabulous Southwestern Potato Skins with you. They are so colorful and impossible to resist, even when I screw up.
But when you make them, promise me you’ll include that one last step 😉
Oh, and make sure you enter this GIVEAWAY to find more recipes like these from our Cookbook Review of The Pioneer Woman Cooks: A Year of Holidays.
Southwestern Potato Skins
8 small russet potatoes, scrubbed clean
4 Tb canola oil
salt to taste
2 Tb butter, melted
1 14 oz can black beans, rinsed and drained
4 roma tomatoes, diced
2 ears corn, roasted and kernels cut off cob
4 avocados, diced
2 green onions, diced
1/4 cup ranch dressing
Preheat oven to 400F.
Brush the potatoes with the canola oil to make them shine.
Sprinkle them generously salt.
Place them on a baking sheet and bake for 35 to 45 minutes, until the potatoes are tender and starting to crisp.
Carefully remove them from the baking sheet and cool slightly until they are easy enough to handle.
Slice them in half lengthwise and scoop out the potato pulp, leaving a nice potato basket for fillings.
Now don’t skip this step like my goofy self (or maybe just my time consumed mom head) did. Brush the potatoes with the melted butter and bake at 425F this time, for 3-4 minutes. Remove from the oven, flip them over, brush the other side and bake for another 3-4 minutes.
And now…we fill the potatoes!
Divide the rinsed and drained black beans, roasted corn kernels cut off the cob (I just roasted my corn in the oven with the potatoes), diced roma tomatoes, dice avocados and sliced green onions among the potato skins. Now I decided to use cilantro instead of green onions, because it just sounded so refreshing that day!
Drizzle evenly with ranch dressing and serve!
Oh yea, one more time…ENTER THAT GIVEAWAY! The Pioneer Woman Cooks: A Year of Holidays
Southwestern Potato Skins
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Number of servings: 16
Weight Watchers PointsPlus®: 7
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 8 small russet potatoes, scrubbed clean
- 4 Tb canola oil
- salt to taste
- 2 Tb butter, melted
- 1 14 oz can black beans, rinsed and drained
- 4 roma tomatoes, diced
- 2 ears corn, roasted and kernels cut off cob
- 4 avocados, diced
- 2 green onions, diced
- 1/4 cup ranch dressing
- Brush the potatoes with the canola oil. Sprinkle them generously salt.
- Place them on a baking sheet and bake for 35 to 45 minutes, until the potatoes are tender and starting to crisp.
- Carefully remove them from the baking sheet and cool slightly until they are easy enough to handle. Slice them in half lengthwise and scoop out the potato pulp, leaving a potato basket for fillings.
- Brush the potatoes with the melted butter and bake at 425F this time, for 3-4 minutes. Remove from the oven, flip them over, brush the other side and bake for another 3-4 minutes.
- Divide the rinsed and drained black beans, roasted corn kernels cut off the cob, diced roma tomatoes, dice avocados and sliced green onions among the potato skins.
- Drizzle evenly with ranch dressing and serve.