Potato-Stuffed Tomatoes

Name: Potato-Stuffed Tomatoes
Ingredients: 6 medium size firm ripe tomatoes; 3 large potatoes; 1/3 c. milk, heated; 1/4 c. butter or margarine; 1 egg white; 1/2 c. grated Parmesan cheese; 3 Tbsp. finely chopped scallions; 1/4 tsp. salt; 1/8 tsp. white pepper; 1/2 c. Gruyere cheese

10 ingredients

9 steps

Ingredients

6 medium size firm ripe tomatoes
3 large potatoes
1/3 c. milk, heated
1/4 c. butter or margarine
1 egg white
1/2 c. grated Parmesan cheese
3 Tbsp. finely chopped scallions
1/4 tsp. salt
1/8 tsp. white pepper
1/2 c. Gruyere cheese

Directions

1

Cut thin slice off tops of tomatoes.
2

Scoop out insides; turn upside down to drain.
3

Scrub potatoes well; cook in 1 inch boiling, salted water for 35 to 40 minutes, or until tender. Drain; peel.
4

In a large bowl, beat potatoes, milk, butter and egg white together until smooth.
5

Beat in remaining ingredients.
6

With a pastry bag or spoon, fill tomatoes with potato mixture.
7

Place in shallow baking dish.
8

Bake at 350° for 20 to 25 minutes, or until potatoes are golden.
9

Makes 6 servings.