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| 1 Packung | (15-oz.) Pillsbury Refrigerated Pie Crusts |
| 2 Tasse | water |
| 3 Esslöffel | butter or margarine |
| 1/2 Teelöffel | Salt; if desired |
| 1/2 Teelöffel | garlic powdered |
| 1/8 Teelöffel | white pepper |
| 2 1/2 Tasse | Hungry Jack Mashed Potatoes |
| 1/2 Tasse | sour cream |
| 1/4 Tasse | Purchased real bacon bits; or 4 slices bacon, cooked, crumbled |
| 1/2 Tasse | green onions thinly sliced |
| 4 x ca. 30 g | (1 cup) shredded Cheddar cheese |
| 2 klein | Tomatoes thinly sliced |
| 1 Esslöffel | Olive oil or oil |
| 2 Esslöffel | green onions thinly sliced |
| 1/2 Tasse | sour cream |
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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.
8 servings
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