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Prep Time: 30 Minutes Cook Time: 47 Minutes |
Ready In: 77 Minutes Servings: 8 |
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Decadent goodness....not a diet dish! I discovered this in the Chicago Sun-Times FOOD section. Ingredients:
1 unbaked 9-inch pie shell |
2 cups cooked mashed potatoes |
1/2 cup half-and-half |
1 tablespoon butter |
3/4 cup cream-style cottage cheese |
1/2 cup sour cream |
2 eggs |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/8 teaspoon cayenne pepper |
1/8 teaspoon black pepper |
1 1/2 cups shredded cheddar cheese |
1/2 cup chopped onion |
8 ounces bacon, cooked crisp, drained and crumbled |
Directions:
1. Line unbaked, unpricked pastry shell with foil; fill with pie weights or dried beans. Bake at 450° for 5 minutes; remove weights and foil; bake for 5 to 7 minutes longer, until almost done. Remove from oven.
2. Reduce oven to 425°.
3. Combine mashed potatoes, half-and-half and butter, set aside.
4. In a mixing bowl, combine cottage cheese, sour cream, eggs, salt, garlic powder, cayenne pepper and black pepper; beat with electric mixer on high speed until smooth.
5. Add potato mixture; beat 1 minute longer. Stir in shredded cheese, chopped onion and bacon. Pour potato mixture into warm pastry shell.
6. Bake at 425° for 35 to 40 minutes or until golden brown.
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