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

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