Baked Stuffed Tomatoes Topped With Mashed Potato

Recipe by Rita1652
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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