Potato Pie

I am a Food Blog Stalker- I love cruising through recipes others have tried and deciding if I want to try it as well. I ran across this recipe a couple of days ago though I wasn't so sure I wanted to try it. The picture that was taken looked really good but I wasn't sure I wanted to put the time and energy into recreating the recipe. Finally after reading and thinking and revisiting that blog several timese I decided to just give it a try and it was GREAT! (Which is why it gets posted :) Had wonderful flavors and was moderaltely easy (I'd give it a medium actually) Be prepared for leftovers though because this dish makes a TON!

Ingredients

• 2 1/2 pounds potatoes (About 10-12 regular russet potatoes) peeled and halved
• 4 slices of Bacon, cooked and diced
  
• 1 28-ounce can italian diced tomatoes, drained
  
• 1 1/4 teaspoons salt
• 4 tablespoons oil
• pepper
• 3/4 pound grated cheddar cheese (about 3 cups)
• garlic powder
  
• 2 teaspoons dried oregano
• 1/2 teaspoon of dried red pepper flakes
  
• 1/3 cup grated Parmesan

Preparation

1. Heat the oven to 450°. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 20 minutes. Meanwhile, put the tomatoes in a strainer set over a medium bowl. Toss with 3/4 teaspoon of the salt and let drain for 20 minutes.

2. Cook the bacon until crisp in a small skillet; drain on paper towels and set aside.

3. Drain the potatoes and mash them in the saucepan with a potato masher or a fork. Cook over moderately low heat, stirring, until the potato starts to stick to the pan, about 5 minutes. Stir in 2 tablespoons of the oil, the remaining 1/2 teaspoon salt, and a pinch of pepper. Remove from the heat.

4. Oil a large baking sheet. Spread the potato mixture onto the baking sheet, pressing down with the back of a measuring cup sprayed with cooking spray for an even thickness. Top the potato with the Cheddar cheese,leaving a 1/4-inch border.

Sprinkle the garlic and bacon over the cheese.

Top with the drained tomatoes followed by the red pepper flakes, oregano and Parmesan. Drizzle with the remaining 2 tablespoons oil.

Bake the potato pies in the lower third of the oven until the cheese is bubbling and the edges are golden brown, about 25 minutes.