Potato-Stuffed Tomatoes
Potato-Stuffed Tomatoes is an moderately easy dinner. Made with 6 medium size firm ripe tomatoes, 3 large potatoes, 1/3 c. milk, heated, 1/4 c. butter or margarine and 1 egg white, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Cut thin slice off tops of tomatoes.
Scoop out insides; turn upside down to drain.
Scrub potatoes well; cook in 1 inch boiling, salted water for 35 to 40 minutes, or until tender. Drain; peel.
In a large bowl, beat potatoes, milk, butter and egg white together until smooth.
Beat in remaining ingredients.
With a pastry bag or spoon, fill tomatoes with potato mixture.
Place in shallow baking dish.
Bake at 350Β° for 20 to 25 minutes, or until potatoes are golden.
Makes 6 servings.
π· Perfect Pairings
Complete your meal with these
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