Recipe - Savory Mashed Potato Pie

PIE
1 pack (15oz.) Pillsbury
Refrigerated Pie Crusts
2 cup Water
3 tablespoon Butter or margarine
One half teaspoon Salt; if desired
One half teaspoon Garlic powder
1/8 teaspoon White pepper
2 One half cup Hungry Jack Mashed Potatoes
One half cup Sour cream
One fourth cup Purchased real bacon bits;
or 4 slices bacon, cooked,
crumbled
One half cup Thinly cut or sliced up green onions
4 ounce (1 cup) shredded Cheddar
cheese
2 small Tomatoes; thinly cut or sliced up
1 tablespoon Olive oil or oil

GARNISH
2 tablespoon Thinly cut or sliced up green onions
One half cup Sour cream

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

Heat oven to 450 F. Prepare pie crust according to package directions for
onecrust baked shell using 9inch deepdish pie pan or 9inch 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, 1/2
cup sour cream and bacon bits; mix well.

Sprinkle One half 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.

8 servings
Posted to recipeludigest Volume 01 Number 366 by molony molony@scsn.net
on Dec 13, 1997