MASHED POTATO PIE

1 pkg (15-oz.) Pillsbury Refrigerated Pie Crusts
MASHED POTATOES:
2 cup water
3 tbsp butter or margarine
1/2 tsp salt, if desired
1/2 tsp garlic powder
1/8 tsp white pepper
2 1/2 cup hungry jack mashed potatoes
1/2 cup sour cream
1/4 cup purchased real bacon bits, or 4 slices bacon, cooked, crumbled
FOR THE PIE:
1/2 cup thinly sliced green onions
4 oz (1 cup) shredded cheddar cheese
2 small tomatoes, thinly sliced
1 tbsp olive oil or oil
GARNISH:
2 tbsp thinly sliced green onions
1/2 cup sour cream

PREPARE AND BAKE PIE CRUST:
Preheat 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.

Reduce oven temperature to 400 F.

PREPARE 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.

ASSEMBLE AND BAKE PIE:
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.

Bake at 400F for 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes.

TO SERVE:
Sprinkle with 2 tablespoons green onions. Cut into wedges; top each serving with 1 tablespoon sour cream.

Servings: 8