Best Potato Stuffed Tomatoes Recipes

BAKED STUFFED TOMATOES TOPPED WITH MASHED POTATO

Baked Stuffed Tomatoes Topped With Mashed Potato image

An Enticing Presentation full of flavor making nutritious, delicious & easy. Be sure to pick firm tomatoes not over ripe one so they hold their shape when baked. The salting of the tomatoes will make the firmer for baking. So don't skip it.

Provided by Rita1652

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

4 large firm ripe tomatoes
2 large white potatoes, peeled and cubed
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons low-fat mayonnaise
1/4 cup low-fat milk, warmed
salt and pepper
1/2 lb 90% lean ground beef
1/4 cup carrot, finely minced
1/3 cup white onion, minced
2 -4 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/8-1/4 teaspoon red pepper flakes
1 tablespoon butter, melted
1 tablespoon pecorino romano cheese
scallion
fresh basil

Steps:

Mashed Potatoes:.
Boil potatoes in salted water till tender.
Drain and mash with the butter, mayonnaise and milk. Season with salt and pepper.
Set aside.
Prepare Tomatoes:.
Cut tops off of tomatoes. Save lids as a garnish. Scoop out insides of tomatoes, leaving outer layer intact. Discard seeds, and dice pulp for use in filling.
Sprinkle inside of tomatoes with salt, and invert onto paper towel to drain. Let sit inverted while you prepare filling, at least 20 minutes.
Pre heat oven to 350 degrees Fahrenheit.
Prepare filling:.
Over high heat brown beef, carrots, onions, garlic and cook until golden brown, 8-10 minutes. Stirring often.
Add the diced tomatoes that were set aside, salt, balsamic vinegar, pepper, oregano, and basil and stir in cook 2 more minutes. Add 1/2 cup of the mashed potatoes to the meat mixture and mix in, using as a binder.
Stuff each of the hollowed, tomatoes with 1/4 of the filling, mound 1/4 of the mashed potatoes on the meat filling. Fork the potatoes so they have a texture: pour evenly the butter on each: then sprinkling the cheese.
Place on parchment paper in a baking dish.
Bake for 20 minutes until hot and then broil tops just to brown.
Garnish by placing un-baked tomato top "lids" back on tomatoes at a slight angle, garnish with fresh basil or green onions.

Nutrition Facts : Calories 299.7, Fat 15, SaturatedFat 8, Cholesterol 60.5, Sodium 477.2, Carbohydrate 27.3, Fiber 4.5, Sugar 7.5, Protein 15.5

POTATO-STUFFED TOMATOES

Potato-Stuffed Tomatoes image

Even veggie-fearing kids will eat these up. Be sure not to bake the tomatoes much longer than 10 minutes or they might soften and fall apart.-Country Woman Test Kitchen, Greendale, WI

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 small tomatoes
1/8 teaspoon salt
1/2 cup mashed potatoes (with added milk and butter)
1 tablespoon minced fresh parsley
2 tablespoons shredded Parmesan cheese, divided
1 tablespoon chopped green onion

Steps:

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/4-in. shell. Sprinkle salt on the insides of the tomatoes; invert onto paper towels and let drain for 10 minutes., In a small bowl, combine the potatoes, parsley, 1 tablespoon cheese and onion. Spoon into tomatoes. Sprinkle with remaining cheese. , Place in a small baking dish coated with cooking spray. Bake at 400° for 10 minutes or until heated through.

Nutrition Facts : Calories 98 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 405mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges