Mashed Potato Pie

• 1 unbaked 9-inch pastry shell
• 2 cups mashed cooked potatoes
• 1/2 cup half-and-half
• 1 tablespoon butter
• 3/4 cup cream-style cottage cheese
• 1/2 cup sour cream
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup chopped onion
• 8 ounces crisp cooked bacon, drained and crumbled

Line unbaked, unpricked pastry shell with foil; fill with pie weights or dried beans. Bake at 450° for 5 minutes; remove weights and foil and bake for about 5 to 7 minutes longer, until almost done.

Remove from oven; reduce oven to 425°.

Combine mashed potatoes, cream, and butter; set aside. In a mixing bowl, combine cottage cheese, sour cream, eggs, salt, garlic powder, and peppers; beat with electric mixer on high speed until smooth. Add potato mixture and beat 1 minute longer. Stir in shredded cheese, chopped onion, and bacon. Pour potato mixture into warm pastry shell. Bake at 425° for 35 to 40 minutes, or until golden brown.
Serves 6 to 8.