| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
pk, 15-oz. Pillsbury |
|
|
c Water |
|
|
tb Butter or margarine |
| 1 |
|
ts Salt, if desired |
| 1 |
|
ts Garlic powder |
| 1 |
|
ts White pepper |
| 2 |
|
c Hungry Jack Mashed Potatoes |
| 1 |
|
c Sour cream |
| 1 |
|
c Purchased real bacon bits |
| 1 |
|
c Thinly sliced green onions |
|
|
oz, 1 cup shredded Cheddar |
|
|
sm Tomatoes, thinly sliced |
|
|
tb Olive oil or oil |
|
|
tb Thinly sliced green onions |
| 1 |
|
c Sour cream |
| 8 |
|
vings Posted to recipelu-digest Volume 01 Number 3, vings Posted to recipelu-digest Volume 01 Number 366 by molony |
INSTRUCTIONS
~---------------------PIE--------------------------- : --
Refrigerated Pie Crusts : -- or 4 slices bacon, :
-- cooked, : -- crumbled : -- cheese
~-------------------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, 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.
<molony@scsn.net> on Dec 13, 1997
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