Potato-Bacon Ricotta Pie
By Jocelyn Iyog
Here’s a practical and delicious way to put leftover mashed potatoes
to work in this delectable all-in-one dish. Ingredients:
9-inch pre-baked pie shell
2 cups fried bacon, chopped
2 cups mashed potatoes
1 cup part-skim ricotta cheese
½ cup plain yogurt or sour cream
½ cup sliced scallions
2 large eggs
1 teaspoon salt
¼ teaspoon pepper
¼ cup freshly grated Parmesan cheese
Paprika Procedure:
Preheat oven to 350°F. Place the pie shell on a baking sheet. In a bowl,
combine the bacon, potatoes, ricotta, yoghurt or sour cream, scallions,
eggs, salt, and pepper. With a wooden spoon, gently stir the mixture
until it is thoroughly blended. Carefully pour the filling into the pie
shell, smoothing the top, and sprinkle it with freshly grated Parmesan
cheese. Add paprika to suit your desired taste. Bake for approximately
60 minute, or when top looks golden brown.
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