Savory Mashed Potato Pie

  • on May 21, 2009
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Ingrients & Directions

1 pk (15-oz.) Pillsbury
-Refrigerated Pie Crusts
2 c Water
3 tb Butter or margarine
1/2 ts Salt; if desired
1/2 ts Garlic powder
1/8 ts White pepper
2 1/2 c Hungry Jack Mashed Potatoes
1/2 c Sour cream
1/4 c Purchased real bacon bits;
-or 4 slices bacon, cooked,
1/2 c Thinly sliced green onions
4 oz (1 cup) shredded Cheddar
2 sm Tomatoes; thinly sliced
1 tb Olive oil or oil

2 tb Thinly sliced green onions
1/2 c Sour cream

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

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, 1/2
cup sour cream and bacon bits; mix well.

Sprinkle 1/2 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

1 Servings

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