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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 8 |
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This looks like total comfort food on a chilly night. This is a meal in itself with just a simple salad. Ingredients:
1 refrigerated pie crust, softened as directed on box (from 15-oz box) |
2 cups water |
3 tablespoons butter or 3 tablespoons margarine |
1/2 teaspoon salt, if desired |
1/2 teaspoon garlic powder |
1/8 teaspoon white pepper |
2 1/2 cups hungry jack mashed potato flakes |
1/2 cup sour cream |
1/4 cup bacon bits or 4 slices bacon, cooked, crumbled |
1/2 cup thinly sliced green onion (about 8 medium) |
1 cup shredded cheddar cheese (4 oz) |
2 small tomatoes, thinly sliced |
1 tablespoon olive oil |
2 tablespoons thinly sliced green onions (2 medium for garnish) |
1/2 cup sour cream (garnish) |
Directions:
1. Heat oven to 450°F
2. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch deep-dish glass pie pan or 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool while making mashed potatoes.
3. Meanwhile, in 3-quart saucepan, mix water, butter, salt, garlic powder and pepper. Heat to boiling. Remove from heat. Stir in potato flakes, 1/2 cup sour cream and the bacon bits.
4. Sprinkle 1/2 cup onions in bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomato slices around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil.
5. Reduce oven temperature to 400°F; bake 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.
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