Baked Stuffed Tomatoes Topped With Mashed Potato

Submitted by Rita1652

"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."

 

• Ready In: 55mins
• Ingredients: 20
• Serves: 4

ingredients

• 4 large firm ripe tomatoes

• Mashed potatoes

• 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

• Filling

• 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

• Topping

• 1 tablespoon butter, melted
• 1 tablespoon pecorino romano cheese

• Garnish

• scallion
• fresh basil

directions

1. Mashed Potatoes:

2. Boil potatoes in salted water till tender.
3. Drain and mash with the butter, mayonnaise and milk. Season with salt and pepper.
4. Set aside.

5. Prepare Tomatoes:

6. 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.
7. Sprinkle inside of tomatoes with salt, and invert onto paper towel to drain. Let sit inverted while you prepare filling, at least 20 minutes.
8. Pre heat oven to 350 degrees Fahrenheit.

9. Prepare filling:

10. Over high heat brown beef, carrots, onions, garlic and cook until golden brown, 8-10 minutes. Stirring often.
11. 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.
12. 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.
13. Place on parchment paper in a baking dish.
14. Bake for 20 minutes until hot and then broil tops just to brown.
15. Garnish by placing un-baked tomato top "lids" back on tomatoes at a slight angle, garnish with fresh basil or green onions.

Reviews

[pvrz9011]

I loved it. I bought 4 large Jersey tomatoes (3.43lbs) bc of other reviews about leftover filling. I had about 2 tbls left over. Great recipe.

 

[mirelaz]

We loved this dish! The filling was simple, yet satisfying. I was sorry I did not make more. Next time, I guess. Thanks for posting :-)

 

[kassey]

I made this for my husband and myself the other evening , my husband is a great fan of stuffed tomatoes ,he gave this the thumbs up and asked for it to be made again, enjoyed by us both

 

[Sally]

As other reviews this was good and a little different but seemed you had to go through so many steps to get there that your expectations got greater than the dish! Thanks for the recipe!

 

[woodland hues]

A really good dish that I would make again. I didn't find it especially work intensive since I used leftover mashed potatoes. We enjoyed it for a hot meal at lunch one bland snowy day and it really made the day special. Good taste, light, and, actually, the first time I ever tried making stuffed tomatoes, so thank you! I had more filling than would fit in 4 tomatoes so I used 2 small ramekins for the rest and it worked out great. I might consider larger tomatoes next time, too. Subbed romano cheese with parmesan this time around.