Savory mashed potato pie

Yield: 1 Servings

Measure Ingredient
1 pack (15-oz.) Pillsbury Refrigerated Pie Crusts
2 cups Water
3 tablespoons Butter or margarine
½ teaspoon Salt; if desired
½ teaspoon Garlic powder
⅛ teaspoon White pepper
2½ cup Hungry Jack Mashed Potatoes
½ cup Sour cream
¼ cup Purchased real bacon bits; or 4 slices bacon, cooked, crumbled
½ cup Thinly sliced green onions
4 ounces (1 cup) shredded Cheddar cheese
2 smalls Tomatoes; thinly sliced
1 tablespoon Olive oil or oil
2 tablespoons Thinly sliced green onions
½ cup Sour cream
8 servings

PIE

GARNISH

Recipe by: Chris Hurst $2,000 winner in the 1996 Pillsbury Bake-Off Contest.

Heat oven to 450 F. Prepare pie crust according to package directions for one-crust baked shell using 9-inch deep-dish pie pan or 9-inch pie pan.

(Refrigerate remaining crust for a later use.) Bake at 450 F. for 9 to 11 minutes or until light golden brown. Cool while preparing mashed potatoes.

Meanwhile, in large saucepan, combine water, butter, salt, garlic powder and pepper. Bring to a boil. Remove from heat; stir in potato flakes, ½ cup sour cream and bacon bits; mix well.

Sprinkle ½ cup onions over bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomatoes around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil.

Reduce oven temperature to 400 F. Bake for 15 to 20 minutes or until thoroughly heated in center.Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream.

Posted to recipelu-digest Volume 01 Number 366 by molony <molony@...> on Dec 13, 1997

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