5-6 red skin potatoes, bake and mash free of lumps
1/2 pt. (1 c.) sour cream
1 c. heaping grated sharp Cheddar cheese
1-2 tbsp. grated onions
2 tbsp. dried chives
1/2 c. butter, melted
1 tsp. salt
Dash garlic powder

Mix all ingredients together. Place mixture in 3 inch strip in middle of buttered leaves of filo. Roll tightly, folding in sides. Brush with melted butter. Bake at 400 degrees for 15 minutes or freeze (wrap individually) and bake without defrosting at 450 degrees for 25 minutes. (Potato mixture can also be put in Pepperidge Farm Patty Shells.)