Fill some crispy phyllo shells with this simply delicious potato filling, sprinkle with a little cheezy Cashew Crumble, pop them in the oven for a few minutes and share! The easy, familiar filling and crispy shells can be made ahead separately, ready to go when you need them! Find the instructions for the shells included with Crispy Cream Cheeze Appetizers!
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| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Passive Time | 15 minutes to boil the potatoes |
| Servings |
appetizers
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Ingredients
- 2 medium potatoes I used one purple and one white
- 1 Tablespoon vegan butter
- 1/2 medium onion chopped finely
- 1 large clove finely minced garlic or 2 cloves roasted garlic
- 1 Tablespoon finely chopped green onion or chives
- salt and pepper to taste
- Cashew Crumbles optional but adds a nice cheezy touch.
- 12 pre-cooked phyllo mini shells
Ingredients
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Instructions
- Wash and quarter the potatoes. Bring to boil in a pot of salted water and cook until tender. Drain.
- While potatoes are boiling, fry the onions and garlic in the vegan butter until translucent.
- Combine potatoes, the onion and garlic mix, and the chopped green onion. Mash as you would for mashed potatoes, leaving a little texture. Add salt and pepper to taste. This can be refrigerated at this point for a day or two.
- When you are ready to prepare the finished appetizers, heat your oven to 350 degrees F.
- Fill each of your pre-cooked phyllo shells with a little of the potato filling and top with a sprinkle of Cashew Crumbles.Bake for about 5 minutes or until filling is warm through. Enjoy!
Recipe Notes
This comforting appetizer is so easy to make and easy to create last minute if you have the phyllo shells made ahead. The shells can also be used for other appetizer possibilities, such as Crispy Cream Cheeze Appetizers. The unfilled shells can stay crispy for a few days if kept airtight.
