Potato-Stuffed Tomatoes Recipe

Name: Potato-Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 medium size firm ripe tomatoes; 3 large potatoes; 1/3 c. milk, heated; 1/4 c. butter or margarine; 1 egg white; 1/2 c. grated Parmesan cheese; 3 Tbsp. finely chopped scallions; 1/4 tsp. salt; 1/8 tsp. white pepper; 1/2 c. Gruyere cheese

Servings: persons

6 medium size firm ripe tomatoes
3 large potatoes
1/3 c. milk, heated
1/4 c. butter or margarine
1 egg white
1/2 c. grated Parmesan cheese
3 Tbsp. finely chopped scallions
1/4 tsp. salt
1/8 tsp. white pepper
1/2 c. Gruyere cheese

1
Cut thin slice off tops of tomatoes.
2
Scoop out insides; turn upside down to drain.
3
Scrub potatoes well; cook in 1 inch boiling, salted water for 35 to 40 minutes, or until tender. Drain; peel.
4
In a large bowl, beat potatoes, milk, butter and egg white together until smooth.
5
Beat in remaining ingredients.
6
With a pastry bag or spoon, fill tomatoes with potato mixture.
7
Place in shallow baking dish.
8
Bake at 350u00b0 for 20 to 25 minutes, or until potatoes are golden.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 medium size firm ripe tomatoes, 3 large potatoes, 1/3 c. milk, heated, 1/4 c. butter or margarine, and more.

Yes, Potato-Stuffed Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Stuffed Tomatoes

How did you like this recipe?

Frequently Asked Questions