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Bake-Off® Contest 37, 1996
Atlanta, Georgia

Savory Mashed Potato Pie

While savory vegetable pies are not as well known in this country as meat pies, they offer a creative way to dress up everyday foods. Serve a wedge of this attractive tomato-topped pie as a side dish for a company dinner or as a light luncheon main dish.

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  • prep time 35 min
  • total time 60 min
  • ingredients 15
  • servings 8
 

Ingredients

Pie

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
2
cups water
3
tablespoons butter or 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 real bacon bits, or 4 slices bacon, cooked, crumbled
1/2
cup thinly sliced green onions (about 8 medium)
1
cup shredded Cheddar cheese (4 oz)
2
small tomatoes, thinly sliced
1
tablespoon olive or vegetable oil

Garnish

2
tablespoons thinly sliced green onions (2 medium)
1/2
cup sour cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 Heat oven to 450°F. 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.
  • 2 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.
  • 3 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.
  • 4 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
410mg
410%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
10%;
Iron
4%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.