Ingredients:

15 Athens mini Fillo shells
1 cup red potatoes, cooked, chopped
¼ cup cheddar cheese
2 tablespoons bacon, cooked and crumbled
¼ cup sour cream

Instructions:

Cook potatoes with skin on and chop into bite size pieces. Fill shells with chopped potatoes and top with cheese and bacon. Bake 5 to 10 minutes at 350 degrees or just until cheese is melted. Top with sour cream and enjoy!

This bite size version of a twice baked potato is easy to make and a fun new addition to your tailgate parties. Fillo shells can be stuffed with the potato, cheese and bacon and frozen until game day. Just remove from the freezer and thaw on the counter for 30 minutes. Bake and top with sour cream.