Baked Stuffed Tomatoes Topped With Mashed Potato
- Ready In:
- 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
- fresh basil
- Boil potatoes in salted water till tender.
- Drain and mash with the butter, mayonnaise and milk. Season with salt and pepper.
- Set aside.
- 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.
- 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.
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