Preheat oven to 450°.
Cook the potatoes until the skin and flesh are easily pierced with a fork (about 20 minutes in boiling water or about 4 minutes per potato in the microwave). Peel the potatoes, and mix the flesh with the remaining ingredients, mashing with a fork. Divide the dough into 20 pieces. Roll each piece of dough into a circle, or press it into a circle with a tortilla press; place a heaping teaspoon of filling on half of the circle. Fold the other half of the circle over, and seal along the edges with a fork. This creates a crescent. Sprinkle each filled crescent with red pepper, and place on an oiled cookie sheet. Cover lightly with plastic wrap, and let rise for 10 minutes. Bake for 10-15 minutes until the bourekas are slightly brown but not dry.
These bourekas can be prepared as large, family-sized bourekas instead of the small individual appetizers. After the initial rising of the dough, separate into 4 pieces. Roll each portion of dough into a large circle, and fill with 1/4 of the potato filling. Bake for 20 minutes.