Peel and quarter potatoes then place in shallow baking dish. Add water and cover. Miicrowave on High for 10 to 12 minutes. Be sure to vent plastic while cooking. Stir potatoes twice while cooking. Potatoes should be tender when done. Let stand 5 mintues. In a large bowl, combine beef, 1 of the eggs, onion, garlic, Worcestershire sauce, mustard, salt and pepper; mix well. Press into 9-inch pie plate to form a shell. Cover with wax paper and microwave on High for 3 to 5 minutes or until brown around edge and still slightly pink in center, rotating dish once. Drain and pat with paper towels to remove excess fat. Set aside. Drain potatoes and mash. In large bowl beat cream cheese until smooth. Gradually beat in potatoes, remaining egg and sour cream. Stir in Cheddar; season with salt and pepper to taste. Spoon into meat shell, mounding in center, microwave on High for 6 to 8 minutes or until heated through. Rotate dish twice during cooking. Makes about 4 servings. Recipe by: Random House Microwave Cookbook Posted to MC-Recipe Digest by Mary
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|Serving Size: 1 Serving (925g)|
|Recipe Makes: 4|
|Calories from Fat: 1730 (78%)|
|Amt Per Serving||% DV|
|Total Fat 192.2g||256 %|
|Saturated Fat 104g||520 %|
|Monounsaturated Fat 52.5g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 1139.5mg||351 %|
|Sodium 1943mg||67 %|
|Potassium 1983.2mg||52 %|
|Total Carbohydrate 52.2g||15 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 48.1g|
|Protein 76.4g||109 %|
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Calories per serving: 2219
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