If you're looking for something new and different to serve with some of that leftover turkey and gravy coming down the pike in the next couple of weeks, then I have got a deal for you.
Think about a crispy tender buttery pie crust courtesy of Trader Joe's freezer. Hey - you know me and pastry are on the outs these days. Add a scooped out baked potato, cottage cheese, sour cream, and eggs to the mix. Top it off with a dusting of cheese, bake for about an hour and what have you got?
If you guessed a perfect vehicle for sour cream, bacon bits and french fried onions, you'd be right because honestly it's just a glorified gargantuan fabulous new and different baked potato; however, serve that new "thang" along side some leftover turkey smothered in gravy or as was our case last night, a supersized serving of Chicken Fried Steak and creamy rich gravy and I'd say you'll have yourself something darn near food orgasmic. Just sayin'.
Baked Potato Pie (from JBug’s Kitchen adapted from Jackie Eddy, Slicing Hooking and Cooking)
1 very large Idaho potato
16 ounces small curd cottage cheese
1/2 cup sour cream
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
3 tablespoons freshly grated parmesan cheese
Pastry for single crust 9 inch pie
Garnishes: sour cream, crispy bacon bits, French fried onions
Prick potato and microwave on high until done (about 4 to 5 minutes). Wrap potato in a towel and allow to sit for 10 minutes, and then set aside until cool enough to handle. Scoop pulp out of potato and place into a blender or food processor. There should be 2 cups of cooked potato.
Add cottage cheese, sour cream, eggs, salt, and cayenne pepper to blender and puree until smooth.
Preheat oven to 425. Line a 9 inch pie plate with pastry and flute edges. Pour filling into the pie shell and level off with a spatula. Sprinkle top with parmesan cheese. Bake for 20 minutes at 425, then lower heat to 350 and continue baking for an additional 40 minutes or until top is golden and a knife inserted in the center comes out clean. Allow to sit for 10 minutes before slicing. Garnish each piece with sour cream, bacon bits and French fried onions. Makes 6 to 8 servings.
Incidentally, while this recipe calls for basic unadorned potato, I'm here to say that I've made it before using a different method and it's safe to say you could certainly use leftover mashed spuds from your Thanksgiving dinner to come up with a fabulous pie. Hit this link and head on over to the other version and see what I say.
A year ago - Old Fashioned Swiss Steak
Two year's ago - Roasted Tomato Soup with Spinach Pesto