Pomodora Duchessa -- Duchess Tomatoes

1. 1

   Wash and dry tomatoes, cut off tops about 1/2 inch.

2. 2

   Discard tops and scoop out the center of the tomatoes.

3. 3

   Again, discard the pulp.

4. 4

   Sprinkle cavities with salt and pepper.

5. 5

   Invert on a rack and drain well.

6. 6

   Cook the peeled and quartered potatoes in boiling water until tender.

7. 7

   Drain well.

8. 8

   Mash the potatoes until smooth.

9. 9

   Add pepper and nutmeg and beat until well incorporated and smooth.

10. 10

    Beat eggs and additional egg yolks together until light and foamy.

11. 11

    Add to the potatoes.

12. 12

    Whip until fluffy.

13. 13

    Fill a pastry bag with the potato mixture and fill each tomato cavity, heaping the potato filling over the top.

14. 14

    Sprinkle with some parmesan cheese and brush with the melted butter.

15. 15

    Bake in a very hot oven (450F), until potatoes are lightly browned.

16. 16

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.